Description
Picture this: It’s peak summer, you’ve got peaches that are so juicy they’re practically dripping down your chin, and you want to turn them into something magical. Enter this absolute stunner of a cake. We’re talking tender, buttery cake studded with caramelized peach chunks and topped with a vanilla glaze that’s basically liquid heaven. This isn’t just dessert — it’s summer captured in cake form. The kind of thing that makes your neighbors suddenly very friendly when they smell it baking. And that glaze? It’s the difference between “nice cake” and “holy crap, what IS this and can I have the recipe?” Trust me, this one’s a keeper.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3–4 ripe peaches, peeled and diced (about 2 cups)
- 2 tbsp brown sugar
- 1 tsp cinnamon
For the Vanilla Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tbsp whole milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F and grease a 9×13 inch baking pan (or two 8-inch rounds if you’re feeling fancy).
Toss your diced peaches with brown sugar and cinnamon. Let them sit while you make the batter — they’ll get all syrupy and amazing.
In a large bowl, cream together the softened butter and sugar until it’s light and fluffy (about 3-4 minutes with an electric mixer).
Beat in eggs one at a time, then add vanilla. Don’t worry if it looks a little lumpy.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined — overmixing is the enemy of tender cake.
Gently fold in about 3/4 of your sugared peaches, saving the prettiest pieces for the top.
Pour batter into your prepared pan and scatter the remaining peaches on top. They’ll sink in slightly and create those gorgeous pockets of peachy goodness.
Bake for 45-55 minutes, or until a toothpick comes out with just a few moist crumbs. The top should be golden and spring back when lightly touched.
Let it cool in the pan for about 15 minutes before glazing. This is important — too hot and the glaze will just melt off.
Whisk together all glaze ingredients until smooth. Start with 3 tablespoons of milk and add more if needed — you want it thick enough to coat but thin enough to drizzle.
Pour that liquid gold all over the warm cake, letting it pool in all the nooks and crannies. Don’t be shy — this is not the time for restraint.
Notes
Serve it slightly warm with a scoop of vanilla ice cream for the full summer experience.
A dollop of whipped cream never hurt anyone either.
Perfect with morning coffee or afternoon tea — this cake doesn’t discriminate.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~6g
- Carbohydrates: ~58g
- Protein: ~4g