Angel's Peach Cake Recipe
This recipe is believed to have its roots in Southern American cuisine, where peaches are abundant and cherished. Angel’s Peach Cake is a modern twist on traditional peach cobblers, blending the juicy goodness of peaches with the lightness of an angel cake.
Equipment
- Mixing bowls
- Hand or stand mixer
- 9-inch round cake pan
- Spatula
- Oven
Ingredients
For the cake:
- 2 cups of fresh or canned peaches (sliced)
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the topping:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ½ teaspoon cinnamon
Instructions
- Step 1: Prepare the PeachesIf using fresh peaches, peel and slice them thinly. For canned peaches, drain the syrup and slice them as needed. Set the peaches aside.
- Step 2: Preheat the OvenPreheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- Step 3: Mix the Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 4: Cream Butter and SugarIn a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. This step should take about 2-3 minutes.
- Step 5: Add Eggs and VanillaBeat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Step 6: Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing.
- Step 7: Layer the PeachesArrange half of the peach slices at the bottom of the greased cake pan. Pour the batter over the peaches and spread it evenly. Top with the remaining peach slices.
- Step 8: Prepare the ToppingIn a small saucepan, melt the butter and brown sugar together over low heat. Stir in the cinnamon and let it cool slightly. Drizzle the mixture over the top of the cake.
- Step 9: BakeBake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Step 10: Serve and EnjoyServe warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.