Introduction
This delightful peach cake combines the sweetness of peaches with a rich, buttery cake base, making it an irresistible dessert for any occasion. Topped with a caramel-like brown sugar and cinnamon glaze, this recipe will surely be a crowd-pleaser. Whether served at a family gathering or enjoyed as a personal treat, this cake is sure to impress.
Detailed Ingredients with measures
Peach Topping Ingredients:
4 tablespoons unsalted butter, melted
½ cup packed brown sugar
1 teaspoon cinnamon
15-ounce can peaches, drained and thinly sliced
Cake Ingredients:
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
½ cup milk
¼ teaspoon cream of tartar
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 to 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 to 8 slices
Enjoy making this delicious peach cake that’s both easy to prepare and delightful to eat!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C).
Prepare the Peach Topping
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Pour this mixture into the bottom of a 9-inch cake pan.
Arrange the Peaches
Arrange the peach slices over the brown sugar mixture in the pan.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
Add Vanilla and Egg Yolks
Add the vanilla extract and egg yolks to the butter-sugar mixture; beat until combined.
Incorporate the Flour Mixture
Gradually add half of the flour mixture to the creamed mixture; beat until combined.
Add the Milk
Pour in the milk and beat again.
Finish Mixing the Batter
Add the remaining flour mixture and mix until fully incorporated.
Beat the Egg Whites
In a separate bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.
Fold in the Egg Whites
Gently fold the beaten egg whites into the batter until just combined.
Pour the Batter
Carefully pour the batter over the peaches in the pan, spreading it evenly.
Bake the Cake
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake in the Pan
Allow the cake to cool in the pan for 10 minutes.
Loosen the Cake
Run a knife around the edge of the pan to loosen the cake.
Invert the Cake
Place a serving plate over the cake pan and invert the cake onto the plate.
Remove the Baking Pan
Carefully lift the baking pan away from the cake.
Notes
Oven Temperature
Oven temperatures may vary; check the cake at 40 minutes for doneness.
Yield
The cake yields 6 to 8 slices, depending on size.
Cooling Time
Cool the cake in the pan for no longer than 10 minutes to prevent sticking when inverted.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
Cook techniques
Melting Butter
To melt unsalted butter, place it in a microwave-safe bowl and heat in short intervals (about 15 seconds) until completely melted. Be cautious not to let it boil.
Combining Ingredients
When combining the melted butter, brown sugar, and cinnamon, be sure to mix well until the sugar is fully dissolved. This ensures an even distribution of flavors.
Arranging Fruit
When arranging peach slices, layer them evenly over the brown sugar mixture to ensure every slice will be caramelized during baking.
Whisking Dry Ingredients
Make sure to evenly combine the flour, baking powder, and salt before adding them to the wet mixture. This prevents clumps and ensures a uniform texture in the cake.
Creaming Butter and Sugar
Cream softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This process incorporates air, contributing to the cake’s rise.
Separating Eggs
When separating egg yolks and whites, crack the eggs gently and use the shell halves to transfer the yolk back and forth, allowing the whites to fall into a separate bowl.
Beating Egg Whites
Beat egg whites with cream of tartar until stiff peaks form. This means the peaks hold a shape without collapsing, which helps create a light and airy batter.
Folding Techniques
Gently fold the beaten egg whites into the batter to maintain their volume. Use a spatula to scoop from the bottom and fold over without deflating the mixture.
Inverting the Cake
To invert the cake, wait until it has cooled for 10 minutes in the pan. This helps it to release easier. Running a knife around the edges will help loosen it.
FAQ
Can I use fresh peaches instead of canned?
Yes, fresh peaches can be used; just be sure to peel, slice, and prepare them similarly as you would with canned peaches.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can omit it, but the egg whites may not whip to stiff peaks as effectively.
How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 2 days.
Can this cake be frozen?
Freezing the cake is not recommended as it may affect texture and flavor upon thawing.
What should I do if my cake sinks in the middle?
A sinking cake may indicate that it was underbaked, so ensure you bake it until a toothpick comes out clean. Additionally, avoid overmixing the batter once the egg whites are added.
Conclusion
This peach topping cake is a delightful combination of flavors and textures, with a moist base complemented by the sweetness of peaches and a hint of cinnamon. Perfect for any occasion, it serves as a comforting dessert that will leave a lasting impression.
Peach and Blueberry Crisp
Combine fresh or frozen blueberries with the peach topping ingredients to create a delicious crisp. Top with a mixture of oats, flour, and butter for added texture.
Peach Cobbler
Use the peach topping ingredients and spoon a biscuit-style batter on top for a classic peach cobbler. Bake until the biscuits are golden brown and the peaches are bubbly.
Peach Upside-Down Muffins
Transform the recipe into individual muffins. Use the peach topping in a muffin tin, pour in the cake batter, and bake for a fun, portable treat.
Peach Pancakes
Incorporate the peach topping mixture into fluffy pancakes for a fruity breakfast. Serve with maple syrup and a sprinkle of powdered sugar.
Peach Ice Cream Sundae
Top vanilla ice cream with the peach topping for a refreshing dessert. Add whipped cream and nuts for an added crunch.
Peach Yogurt Parfait
Layer the peach topping with yogurt and granola for a nutritious breakfast or snack. This combination is both delicious and visually appealing.
