Ingredients
Scale
- 2 cups all-purpose flour (for a lighter cake, you can substitute 1 cup with cake flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, warmed slightly
- 3 cups fresh peaches, peeled and sliced (or frozen, thawed, and drained)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons brown sugar (for topping)
- Optional: ½ cup chopped pecans or walnuts for a little crunch
If you’re avoiding dairy, you can swap the butter for a plant-based alternative and use almond or oat milk instead of whole milk. For a gluten-free twist, use a blend of gluten-free flours, but be mindful that texture might differ slightly. I’ve made this cake with both fresh Georgia peaches and frozen ones, and each version has its own charm—fresh peaches bring vibrant brightness, while frozen peaches offer a soft, comforting sweetness.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This step is crucial—it incorporates air, giving the cake its tender crumb.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. I always take a moment here to think of Mama Lou, who said that cakes made with love always rise higher.
- Gradually add the dry ingredients to the butter mixture, alternating with the warmed milk. Begin and end with the dry ingredients, mixing gently after each addition until just combined.
- In a separate bowl, toss the peach slices with cinnamon, nutmeg, and brown sugar. If you like a little crunch, fold in the chopped nuts. I remember my sister Ouma begging me to add pecans, saying they made the cake “extra special.”
- Fold the peach mixture carefully into the batter, making sure the fruit is evenly distributed but not over-mixed to avoid breaking the slices.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a little extra brown sugar on top if you want a caramelized crust.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with that warm, nostalgic scent that always brings me back to Mama Lou’s kitchen.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slicing while warm can cause the peaches to slip through, so patience is key.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
