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I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember those long summer days as a kid, spent picking fruit right off the trees? This cake totally brings back those memories. The inspiration for this Peach & Cherry Cake came from my grandma's old recipe book, which i found when clearing out her house. I tweaked it just a little. She always knew how to make the most of simple ingredients. It's amazing how a single bake can instantly take you back to a cherished memory. I hope this cake does the same for you.
What makes this cake special? Its the combination of juicy peaches and plump cherries baked into a buttery, tender crumb. We aren't using a bundt cake here. But if you like the look of a bundt cake, feel free! It’s also incredibly easy to make, perfect for beginner bakers. No fancy equipment or techniques required, just pure deliciousness. Plus, it's a wonderful way to use up seasonal fruit when they’re at their peak. It's just… so good.
Required Equipments
- 9-inch round cake pan
- Mixing bowls
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Whisk
- Wooden skewer
Peach and Cherry Cake: A Slice of Summer Bliss: Frequently Asked Questions
Peach and Cherry Cake: A Slice of Summer Bliss
Indulge in the delightful flavors of summer with this Peach & Cherry Cake! It’s a moist, flavorful dessert that perfectly balances the sweetness of peaches and the tartness of cherries. Perfect for a picnic, BBQ, or just a sweet treat!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Trust me; don't skip the flouring step – it prevents sticking!
- In a large bowl, cream together 1/2 cup (1 stick) of softened butter and 3/4 cup of granulated sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. I prefer the hand mixer cause then i get to lick the beaters! Creaming is key to a tender cake, so don't rush this step.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure the eggs are at room temperature for the best results. If you forget to take them out of the fridge ahead of time, put them in a bowl of warm water for a few minutes.
- In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Baking powder is important for the rise; make sure it's not expired!
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix! Overmixing develops gluten and leads to a tough cake.
- Gently fold in 1 cup of chopped peaches and 1 cup of pitted and halved cherries. Fresh or frozen fruits are both acceptable; just ensure to thaw the frozen ones before use. And make sure you pit those cherries, unless you wanna give someone a suprise filling!
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the top with some extra sliced peaches and cherries for decoration. Why not make it look pretty, too?
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so start checking around 40 minutes. Be careful not to open the oven door too often, or the cake might sink.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Letting it cool prevents it from breaking apart.
- Once cooled, dust with powdered sugar or top with a simple glaze made from powdered sugar and a little milk. Or just eat it plain. Honestly, it's delish either way.
📝 Notes
- For a richer flavor, use brown butter instead of regular butter.
- Add a sprinkle of almond extract for a nutty taste.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 40 g
Fiber: 1 g
Calcium: 30 mg
