introduction
This Cinnamon Peach Cake is a simple home cake with soft peaches and warm cinnamon. It bakes quickly and smells great. If you like warm spice ideas, see a related honey and cinnamon memory recipe for a similar flavor idea.
why make this recipe
Make this cake when you want a quick, sweet dessert with fruit. It uses simple pantry items and fresh peaches. The cake is moist and not too sweet. You can share it with family or take it to a small get-together. For a small extra taste idea, check a note about using honey and cinnamon in recipes at learn about honey and cinnamon.
how to make Cinnamon Peach Cake
This cake mixes dry and wet parts and then bakes with peaches on top. The batter is easy: stir dry ingredients, then mix wet ones, combine, and pour into a pan. Add sliced peaches on top and bake until golden. You can read a similar spice idea here: honey and cinnamon spice idea.
Ingredients :
- 2 cups fresh peaches, sliced
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup milk
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie or cake pan.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, mix the melted butter, sugar, eggs, milk, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Arrange the sliced peaches on top of the batter.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool, then serve warm or at room temperature.
how to serve Cinnamon Peach Cake
Serve slices warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for more dessert feel. A light dusting of extra cinnamon makes it look nice.
how to store Cinnamon Peach Cake
Cool the cake fully before storing. Wrap the cake or place it in an airtight container. Keep at room temperature for 2 days or in the fridge up to 4 days. To freeze, wrap pieces tightly and freeze up to 2 months; thaw in the fridge before serving.
tips to make Cinnamon Peach Cake
- Use ripe but firm peaches so slices hold their shape.
- Do not overmix the batter; mix until just combined for a tender cake.
- If peaches are very juicy, pat them dry so the cake does not get soggy.
- For a touch of sweetness, add a teaspoon of honey like in this memory spice recipe with honey and cinnamon.
variation (if any)
- Use canned or frozen peaches if fresh are not available; drain well.
- Add a streusel topping of flour, butter, sugar, and cinnamon for crunch.
- Stir in a handful of chopped nuts or sliced almonds for texture.
FAQs
Q: Can I use frozen peaches?
A: Yes. Thaw and drain them well so they do not add extra liquid.
Q: Can I make this in a different pan size?
A: Yes. A 9-inch square pan works, or use a similar size. Baking time may change by a few minutes.
Q: Is there a dairy-free option?
A: Yes. Use plant butter and plant milk instead of dairy butter and milk.
Q: Can I use less sugar?
A: Yes. Reduce sugar by 1/4 cup if you want it less sweet.
Cinnamon Peach Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie or cake pan.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, mix the melted butter, sugar, eggs, milk, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Arrange the sliced peaches on top of the batter.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool, then serve warm or at room temperature.