Description

When I think of summer in my grandmother’s garden, the scent of ripe peaches always fills my memory. She had a knack for turning the simplest seasonal fruits into decadent desserts.

Ingredients

Scale

For the Peach Cake:

3 large fresh peaches, peeled and diced (about 2 ½ cups)

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

1 cup granulated sugar

½ cup packed brown sugar

1 cup vegetable oil

3 large eggs

2 tsp vanilla extract

½ cup sour cream

Zest of 1 lemon (optional, for brightness)

For the Cinnamon Glaze:

1 cup powdered sugar

½ tsp ground cinnamon

1–2 tbsp milk (adjust for desired thickness)

½ tsp vanilla extract

Instructions

Step 1: Prep the Peaches

Wash, peel, and dice your peaches. If they’re extra juicy, pat them dry slightly to avoid too much moisture in the batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla and sour cream. For a burst of citrus flavor, fold in lemon zest.

Step 4: Add Peaches and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the diced peaches.

Step 5: Bake

Grease and flour a bundt pan or 9×13-inch baking dish. Pour in the batter, spreading it evenly. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. If using a bundt pan, let the cake cool for 15 minutes before inverting onto a wire rack.

Step 6: Prepare the Glaze

Whisk together powdered sugar, cinnamon, vanilla, and enough milk to reach a pourable consistency.

Step 7: Glaze the Cake

Once the cake is cool (but still slightly warm), drizzle the glaze over the top. Allow it to set before slicing.

Notes

Make it Spicier: Add ground ginger or cardamom for a bolder spice profile.

Peach Substitute: Try with nectarines or canned peaches when fresh ones aren’t available (just reduce added sugar slightly).

Texture Boost: Fold in ½ cup chopped pecans or walnuts for crunch.

Lighter Option: Replace half of the oil with unsweetened applesauce.

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: Makes approximately 12 slices
Calories: 360 kcal
Sugar: 28 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 1.5 g
Protein: 4 g

Keywords: PEACH CAKE WITH CINNAMON GLAZE