Ina Garten Fresh Peach Cake

Looking for a taste of summer sunshine? Ina Garten’s Fresh Peach Cake is the perfect way to celebrate the season’s bounty. This simple yet elegant cake highlights the natural sweetness of fresh peaches, making it a delightful treat for any occasion.

Why You Will Love This Recipe

This Ina Garten Fresh Peach Cake is incredibly moist, bursting with juicy peach flavor, and has a beautifully tender crumb. It’s straightforward to make, requiring minimal fuss, yet delivers a sophisticated dessert that will impress your guests. The simplicity allows the fresh peaches to shine, making it a true celebration of summer fruit.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup milk, at room temperature
• 2 to 3 large ripe peaches, peeled, pitted, and sliced

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix on low speed with an electric mixer until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the eggs, vanilla extract, and milk.
5. With the mixer on low, gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
6. Gently fold in about half of the sliced peaches into the batter.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Arrange the remaining peach slices decoratively on top of the batter.
9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Expert Tips / Pro Tips

For the best peach flavor, use ripe, fragrant peaches. If your peaches are not very sweet, you can sprinkle a little extra sugar over the top before baking. Ensure all your wet ingredients (butter, eggs, milk) are at room temperature for a smoother batter and a more evenly baked cake.

Variations & Substitutions

You can substitute other stone fruits like plums or nectarines for the peaches. For a bit of crunch, sprinkle a mixture of sugar, cinnamon, and chopped nuts over the top of the cake before baking. A touch of almond extract can also be added to the batter for a different flavor profile.

Serving Suggestions

This Ina Garten Fresh Peach Cake is delicious served warm or at room temperature. It’s wonderful on its own, but also pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of crème anglaise.

Storage, Freezing & Reheating

Store the cooled cake at room temperature, covered tightly, for up to 3 days. For longer storage, wrap the cake well and refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature. Reheat individual slices gently in a warm oven or microwave if desired.

Nutrition Information

Note: The nutritional information is an estimate and can vary based on the exact ingredients and serving size used.

FAQ

Can I use frozen peaches?

Yes, you can use frozen peaches, but be sure to thaw them completely and drain off any excess liquid before folding them into the batter and arranging them on top to prevent the cake from becoming too wet.

Do I need to peel the peaches?

It’s generally recommended to peel the peaches for a smoother texture in the cake. However, if you prefer a more rustic cake, you can leave the skins on after washing them thoroughly.

How do I know when the cake is done?

The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. The edges should also be starting to pull away slightly from the sides of the pan.

Can I make this cake with other fruits?

Absolutely! This recipe is versatile and works well with other fruits like blueberries, raspberries, or finely chopped apples. Adjust baking time slightly if using wetter fruits.

Ina Garten Fresh Peach Cake

A wonderfully moist and tender cake bursting with the sweet flavor of fresh peaches, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 4 cups fresh peaches peeled, pitted, and sliced
• 2 tablespoons granulated sugar for topping

Optional Glaze

• 0.5 cup powdered sugar
• 1 tablespoon milk

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in about 3 cups of the sliced peaches into the batter.
7. Pour the batter into the prepared cake pan and spread evenly. Arrange the remaining sliced peaches over the top of the batter and sprinkle with the 2 tablespoons of granulated sugar for topping.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
10. Optional Glaze: Whisk together the powdered sugar and 1 tablespoon of milk until smooth. Drizzle over the cooled cake.

Notes

This cake is best served warm or at room temperature. It pairs wonderfully with vanilla ice cream or a dollop of whipped cream.