A delicious, light and fluffy Golden Peach Cake using fresh peaches would be perfect for any summer potluck or party!
It’s that time of the month again… for The Cake Slice Bakers that is! Jeez. I missed July’s cake reveal because of the oh-so-busy fair month. I barely had time to sleep let alone bake anything, but no worries; I’m back!
If you’re just tuning in for the first time… I joined a group called The Cake Slice Bakers. We are baking our way through a great cookbook called Great Cakes by Carole Walter. This book will be coming to an end though and we will be starting our new one in a couple months. I’m super excited for our next cookbook…. but shh. I can’t tell you what it is yet!
For those of you who have never heard of The Cake Slice Bakers… let me give you a little run down. Each month our members get to chose their favorite one cake out of four listed. You must bake the cake as directed and then give your review. Sounds easy peasy right?! Yup, sure is as long as you find time to blog about it afterwards… unlike me ha! Our reveal date is on the 20th of each month. Needless to say I’m a little late on that part… But without further adieu… lets get to this Golden Peach Cake.
Earlier in the month for our Foodie Extravaganza Party we shared recipes for peaches because August is National Peach Month and I also told you when I made my Old Fashioned Peach Cobbler that I was not a fan of warm/cooked peaches.. I only made the cobbler for my mother. Well, this cake is an exception for me. The peaches are not super mushy and hold the form really well. The cake itself has great flavor and I pretty much just really enjoy this cake; even if it does have peaches in it!! There’s a nice cinnamon-sugar mixture that you sprinkle on top of the cake before it goes into the oven… ohh yes, as we know peaches and cinnamon–a great combo!
So overall, for this Golden Peach Cake review I must say it will probably be one of my go-to cakes that I use when I have fresh peaches laying around. It has been a hit in my house!
- 1/4 cup walnuts, chopped
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 3 medium peaches, peeled, 1-inch cubes
- 1 teaspoon fresh lemon juice
- 1 3/4 cup sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 teaspoon lemon zest
- 3/4 cup + 2 tablespoons = 14 tablespoons sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup milk
- Preheat oven to 350*F and position rack in lower third of oven. Butter a 9-inch springform pan.
- Mix all ingredients and set aside.
- Sprinkle peaches with lemon juice and set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In a mixing bowl, cream butter and lemon zest until smooth and light in color, about 2 minutes.
- Add the sugar, 1 tablespoon at a time.
- Add the eggs, 1 at a time, mixing 30 seconds between each.
- Blend in vanilla.
- Add the flour mixture, alternating with the milk beginning and ending with flour.
- Spread 2/3 of the batter into the prepared pan.
- Arrange peaches in a single layer over batter.
- Pour remaining batter over peaches and with a spoon gently spread the batter out. It is not necessary to cover all peaches.
- Sprinkle the topping evenly over the batter
- Bake at 350*F for 50-60 minutes or until cake tests done and is golden brown on the top.
- Remove from the oven and allow to cool on a cooling rack
- When ready to serve, remove the side of the pan.
- Serve plain, with yogurt or ice cream!
- **I omitted the walnuts in the topping when I prepared this cake**
- **If you wish to remove the metal bottom from the cake before serving, use a parchment lining before baking**
I hope you enjoyed my cake selection and you take the time to hop over to see what the other Cake Slice Bakers have baked! All four of the cakes this month were good choices!
Thanks for stopping by!!
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