Golden Peach Cake

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! 

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.

Ingredients:

Topping:

• 1/4 cup walnuts, chopped
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon

Cake:

• 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

HOW TO MAKE Golden Peach Cake:

1. Preheat oven to 350*F and position rack in lower third of oven. Butter a 9-inch springform pan.
2. Topping–
3. Mix all ingredients and set aside.
4. Cake–
5. Sprinkle peaches with lemon juice and set aside.
6. Sift together the flour, baking powder and salt. Set aside.
7. In a mixing bowl, cream butter and lemon zest until smooth and light in color, about 2 minutes.
8. Add the sugar, 1 tablespoon at a time.
9. Add the eggs, 1 at a time, mixing 30 seconds between each.
10. Blend in vanilla.
11. Add the flour mixture, alternating with the milk beginning and ending with flour.
12. Spread 2/3 of the batter into the prepared pan.
13. Arrange peaches in a single layer over batter.
14. Pour remaining batter over peaches and with a spoon gently spread the batter out. It is not necessary to cover all peaches.
15. Sprinkle the topping evenly over the batter
16. Bake at 350*F for 50-60 minutes or until cake tests done and is golden brown on the top.
17. Remove from the oven and allow to cool on a cooling rack
18. When ready to serve, remove the side of the pan.
19. Serve plain, with yogurt or ice cream!

1. **I omitted the walnuts in the topping when I prepared this cake**
2. **If you wish to remove the metal bottom from the cake before serving, use a parchment lining before baking**

Golden Peach Cake

Yield: 8

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

A delicious, light and fluffy Golden Peach Cake using fresh peaches would be perfect for any summer potluck or party! 

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Ingredients

• Topping:
• 1/4 cup walnuts, chopped
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon
• Cake:
• 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

Instructions

1. Preheat oven to 350*F and position rack in lower third of oven. Butter a 9-inch springform pan.
2. Topping--
3. Mix all ingredients and set aside.

Cake--

1. Sprinkle peaches with lemon juice and set aside.
2. Sift together the flour, baking powder and salt. Set aside.
3. In a mixing bowl, cream butter and lemon zest until smooth and light in color, about 2 minutes.
4. Add the sugar, 1 tablespoon at a time.
5. Add the eggs, 1 at a time, mixing 30 seconds between each.
6. Blend in vanilla.
7. Add the flour mixture, alternating with the milk beginning and ending with flour.
8. Spread 2/3 of the batter into the prepared pan.
9. Arrange peaches in a single layer over batter.
10. Pour remaining batter over peaches and with a spoon gently spread the batter out. It is not necessary to cover all peaches.
11. Sprinkle the topping evenly over the batter
12. Bake at 350*F for 50-60 minutes or until cake tests done and is golden brown on the top.
13. Remove from the oven and allow to cool on a cooling rack
14. When ready to serve, remove the side of the pan.
15. Serve plain, with yogurt or ice cream!

Notes

**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**

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 369Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 78mgSodium 369mgCarbohydrates 53gFiber 2gSugar 28gProtein 6g