Peach Cake
Dense peach cake with cinnamon, vanilla, and generous wedges of fresh peach.
Ingredients
- 1/2 cup softened butter 1 stick
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 ripe peaches pitted and sliced into wedges
- 1/4 cup peach or apricot preserves optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan, then line the bottom with a parchment round.
- Beat the softened butter, then beat in the sugar. Add the eggs one at a time, then mix in the vanilla and lemon zest.
- Add the flour, baking powder, salt, and cinnamon, and mix on low until smooth and thick.
- Spread the batter in the pan and arrange the peach wedges over the top, pressing them in lightly.
- Bake for 45 to 50 minutes, until the center tests clean.
- Cool slightly. Optional: brush the top with warmed peach or apricot preserves.
- Serve warm or at room temperature, plain or with whipped cream and extra peaches.