This peach cake is filled with juicy chunks of peaches and a creamy, sweet batter. No need for kitchen expertise—just mix the ingredients in one bowl, pour into a baking pan, and you’re all set!
Ingredients:
- 2/3 cup white sugar (a little less than 2/3 cup)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup melted butter
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 6 tbsp whole milk (room temperature)
- 6-7 fresh or canned peaches, cut into chunks
Instructions:
- Preheat your oven to 350°F. Grease an 8 or 9-inch round cake pan with oil or butter, sprinkle with brown sugar, and line the bottom with parchment paper. Wrap the outside of the pan in foil.
- In a large bowl, whisk together the eggs, sugar, vanilla, and melted butter using a hand mixer for about 3-4 minutes until the mixture becomes light and foamy.
- Add the flour and baking powder to the egg mixture, stirring until just combined.
- Pour in the milk and gently fold in the peach chunks.
- Pour the batter into the prepared pan and bake for 55 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool completely. For best results, refrigerate it overnight before slicing and serving.
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