This Fresh Peach Spoon Cake Recipe Is One of Life's Simple Pleasures (9 Ingredients) by Elisa Schmitz
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Looking for an amazing peach dessert? Stop scrolling and make this delicious peach spoon cake recipe. What's peach spoon cake? Think of it as something like if peach pie and peach cobbler had a baby: juicy peaches bathed in brown sugar nestled on top of a buttery crust. Wow, this fresh peach spoon cake recipe is one of life's simple pleasures!
The peach cake is a perfect way to let summer peaches shine. So ripe and sweet, plus you get the health benefits of peaches. This lovely dessert has a buttermilk cake batter on the bottom and juicy peaches in brown sugar on top. If you're a peach lover, then this is one stone fruit recipe you must try. Plus, check out the surprising health benefits of buttermilk.
To make this simply scrumptious cake recipe, here are the ingredients you'll need to gather: butter, fresh peaches, light brown sugar, buttermilk, vanilla extract, kosher salt, flour (all-purpose or gluten-free), baking powder and cinnamon. The prep takes only about 10 minutes, then the cake bakes up in about 30 minutes. Try to be patient as the sweet aroma wafts through your kitchen.
Serve this irresistible peach spoon cake for dessert with a scoop of vanilla ice cream on top. Whipped cream also will do in a pinch. And try not to eat the whole thing by yourself (it's tempting)!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 35 minutes (ovens vary)
Total Time: 35 to 45 minutes
Servings: 6
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus more to grease the pan if needed
- 3 cups ripe peaches, pitted and chopped
- 3/4 cup light brown sugar (divided)
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup flour (all-purpose or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- vanilla ice cream, for serving (optional)
Here's how to make it:
- In a large mixing bowl, add the peaches and 1/2 cup brown sugar. Stir to combine then set aside.
- In another large mixing bowl, add the butter, remaining 1/4 cup brown sugar, buttermilk, vanilla extract and salt. Whisk to combine.
- Add the flour, baking powder and cinnamon. Whisk until smooth.
- Spread the batter into an 8-inch baking pan that's been greased with butter or that is a nonstick pan, ensuring that the dough is spread evenly into the corners/edges.
- Stir the peach mixture to gather the syrup.
- Spread the peaches and syrup on top of the batter, ensuring that all the fruit and juices are evenly distributed.
- Bake in an oven that's been preheated to 350 degrees F until cooked through, golden and bubbling, about 25 to 35 minutes (cake should pass the toothpick test).
- Remove and allow to cool for a few minutes before serving. Top with vanilla ice cream, if desired, and serve. Store leftover cake in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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