Peach Cake with a Soft Crumb

Peach Cake with a Soft Crumb keeps the shopping list focused on all purpose flour, cinnamon, and baking soda. It serves 9 slices.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake Batter

• 2 cups all purpose flour
• 2 teaspoons cinnamon
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 eggs
• 1 ⅓ cups light brown sugar
• 1 cup vegetable oil
• 1 cup peaches peeled, pitted and chopped

For the Glaze

• 2 cups confectioner’s sugar
• 3 tablespoons milk more if desired
• ½ tablespoon almond extract

Optional Toppings

• dried peaches
• slivered almonds

How the cooking goes

Prepare Cake Batter

1. Warm the oven to 325°F convection or 350°F regular. Spray a loaf pan (9 x 5 inches) with nonstick cooking spray.
2. Peel and pit the peaches. Peel peaches using one of three methods. For overripe peaches, it is best to peel by pulling the skin off with a paring knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop it in boiling water for 30 seconds. Pull out with a slotted spoon or spider and place in ice water. Use a paring knife to remove skin, starting at the “x”. The last way to peel peaches is with a fruit peeler. This is best for medium-firm peaches. For more detailed instructions, watch the YouTube video How to peel a peach 3 ways!
3. Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small and medium pieces.
4. In a medium bowl, whisk together flour, cinnamon, soda, and salt. Keep it to one side.
5. In a mixing bowl, whisk eggs until the texture looks smooth and there are no visible whites.
6. Put sugar and whisk until the texture looks smooth and incorporated.
7. Slowly whisk the oil to emulsify it into the egg mixture. Continue until all the oil has been incorporated and none is visible.
8. Beat or fold through the dry ingredients into the wet ingredients until just incorporated. Then fold through the peaches. Scoop or pour into the prepared cake dish and level out with a small offset spatula.

Bake and cool the cake

1. Oven-bake in the preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will take about an hour, but you will start checking around 45 minutes in.
2. Allow to cool 10 minutes in the tins and then remove to cool until it is no longer warm on a wire rack.

Prepare Glaze

1. In a medium bowl, whisk together all ingredients until the texture looks smooth. If the powdered sugar is particularly lumpy, sift it. Cover the surface directly with plastic wrap until ready to use.
2. Glaze your loaf cake once cooled, and enjoy!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pizookie after Supper and Red Velvet Pound Cake Baked Until the Center Springs Back.