This easy Peach Cake is a delicious summer dessert made with the fruit of the season! Fresh peaches are inside and on top of the cake, so you get the sweet fruit in every bite. Powdered sugar is the perfect finishing touch on each slice!
Preheat oven to 350° Fahrenheita. Line 8 or 9" round pan with parchment paper. Tip below in notes.
Slice all peaches in half. Remove pits. Chop one peach into chunks. Slice the remaining two peaches. The slices should not be thicker than ¼".
In a medium mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
In another mixing bowl, whisk together buttermilk, melted butter, eggs and vanilla.
Add dry ingredients to buttermilk mixture and stir in gently.
Add peach chunks to cake batter and gently fold in.
Pour the batter into prepared pan. Smooth the top with a spatula or a spoon.
Arrange peach slices on top. Sprinkle a tablespoons or two of sugar over the top of the cake.
Place cake on the middle rack in the oven and bake for 35 to 40 minutes.
Check if the cake is done by inserting a toothpick or a dry spaghetti noodle in a few places of the cake. If it comes out clean, the cake is done. If there are crumbs on the toothpick, place it back in the oven for 3 to 5 minutes.
Once done, remove cake from oven and let cool completely.
Dust the cake with powdered sugar before serving.
You may have leftover peach slices. It will depend on the size of your peaches. Don't crowd the top of the cake trying to fit them all in.
Store leftover cake on the counter for up to 2 days and in the fridge for up to 5 days.
Lining the cake pan with parchment paper ensures that the cake won't stick to it. It's a moist cake so this step is helpful.
To properly measure out the flour, fluff it in the container first, then scoop it into the measuring cup. Level off the top and use it in the recipe.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.