This Peach Cake is a soft, moist, and fruit-filled dessert made with juicy peaches, warm cinnamon, and simple pantry ingredients. Perfect for summer gatherings, afternoon coffee, or an easy homemade dessert any time of year.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 large eggs, beaten
1¾ cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches, peeled, pitted, and sliced
½ cup chopped pecans (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together the beaten eggs, sugar, and vegetable oil until smooth.
3. Add the flour, salt, cinnamon, and baking soda, then stir until just combined.
4. Gently fold the sliced peaches into the batter.
5. Fold in the chopped pecans if using.
6. Pour the batter evenly into the prepared baking pan.
7. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for at least 15 minutes before slicing and serving.
Notes
Fresh peaches provide the best flavor, but well-drained canned peaches work perfectly year-round.
Avoid overmixing the batter to keep the cake tender.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months.
Serve with whipped cream, vanilla ice cream, or a light dusting of powdered sugar for an extra-special dessert.