Peaches And Cream Cake

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:

• ⅔ cup white sugar (a little less than ⅔ cup)
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• ⅓ cup melted butter
• ½ cup all-purpose flour
• 1 tsp baking powder
• 6 tbsp whole milk (room temperature)
• 6-7 fresh or canned peaches, cut into chunks

Instructions:

1. 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.
2. 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.
3. Add the flour and baking powder to the egg mixture, stirring until just combined.
4. Pour in the milk and gently fold in the peach chunks.
5. Pour the batter into the prepared pan and bake for 55 minutes, or until a toothpick comes out clean.
6. Once baked, let the cake cool completely. For best results, refrigerate it overnight before slicing and serving.