Table of Contents
Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
Drain and dice the peaches. In a medium bowl whisk together the flour, baking soda and salt. Set aside In a stand mixer with the paddle attached, beat the brown sugar and butter until light and fluffy – about 3 minutes. Add the eggs, one at a time. Mix well after each addition. Mix in the vanilla.
This Peach Cake recipe is best with fresh peaches, especially when its peak summer peach season. If you need to use frozen peaches, make sure to thaw and drain them before adding them to the cake batter. Canned peaches are great too, just be sure to rinse off any sugary syrup before mixing in making this an easy pantry recipe.
Peach Cupcakes: To make Peach Cupcakes, grease or line a muffin tin with cupcake liners. For best results, pour batter into cupcake pan before adding peaches and then arrange peach slices on top of the cake batter. Bake for 18-22 minutes, or until a toothpick comes out clean. Serve: Peach Cake can be at room temperature for up to 2 days.
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