When the Girl’s boyfriend moved back to Alberta from the Okanagan, he brought us a case of BC peaches. The fruity smell filled my kitchen, and I was excited to bake with them. Before the peaches had time to be eaten or go bad, I made this fresh, summery cake twice and it was devoured almost immediately each time. I made an almond glaze for the second cake, and it was a very nice addition.
Prep Time: 20 mins
Bake Time: 40 mins
Total Time: 60 mins, does not include cooling time between baking cake and glazing
Servings: 16
Ingredients
Cake Batter
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
3/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 tsp lemon juice
1 tsp vanilla extract
2 1/4 cups ripe peaches, approx. 4 medium, peeled and chopped finely
Glaze
1 cup powdered sugar
1 tbsp melted butter
1/2 tsp salt
1/4 tsp almond extract
1/3 cup ripe peach, approx. ½ medium, peeled and chopped finely, drained of juice
Directions
Step 1: Preheat oven to 350F. Grease a 9” or 10” springform pan.
Step 2: Mix flour, baking powder, and salt together in a small bowl and set aside.
Step 3: In a large bowl, beat butter on med/high speed until glossy. Add sugar and continue beating until fluffy.
Step 4: Add eggs, one at a time, mixing well between each addition. Blend in lemon juice and vanilla.
Step 5: Stir in flour mixture until just blended.
Step 6: Fold in peaches. Pour batter into springform pan.
Step 7: Bake for approx. 35-60 min, depending on size of pan. I use a 10” springform pan and the cake is usually done around 35-40 minutes. Use a toothpick to check for doneness.
Step 8: Allow cake to cool completely before glazing.
Step 9: Mix all glaze ingredients together until smooth. Pour over cooled cake.
Step 10: Sift additional powdered sugar over glaze if desired.
What a wonderful use of those extra summer peaches!
Scrumptious!