A dessert that perfectly captures the essence of summer. This cake is a delicious celebration of ripe peaches, enveloped in a light and fluffy batter, and topped with smooth cream cheese frosting.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
2 cups fresh peaches, peeled and diced
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until creamy.
Gradually add the powdered sugar and vanilla extract, mixing until smooth. Adjust with milk for consistency if needed.
Once the cakes are completely cool, place one layer on a serving platter. Spread cream cheese frosting on top, then place the second layer on top and frost the top and sides.
Garnish with additional diced peaches or a sprinkle of spices like cinnamon or nutmeg.
