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Sautéed Peach Cake

A delightful cake featuring sautéed peaches, perfect for family gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ripe peaches, sliced Choose firm but slightly soft peaches for optimal flavor.
  • 1 cup sugar Total sugar needed is 1 cup, divided.
  • 1/2 cup butter Unsalted preferred.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk Can substitute with plant-based milk for dairy-free option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a skillet over medium heat, melt 2 tablespoons of butter. Add sliced peaches and sprinkle with 1/4 cup of sugar. Sauté for about 5 minutes, until tender and slightly caramelized. Set aside.
  3. In a large mixing bowl, cream the remaining butter (1/2 cup) and the rest of the sugar (3/4 cup) until light and fluffy. Mix in the vanilla extract.
  4. Gradually whisk in the flour, baking powder, and salt. Pour in the milk and mix until just combined.
  5. Gently fold about half of the sautéed peaches into the batter.
Baking
  1. Pour the batter into the greased cake pan and evenly spread it out. Top with remaining sautéed peaches.
  2. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving.

Notes

Store cake wrapped in plastic for 3-4 days at room temperature, or freeze for up to three months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.