Description
A divine peach cake topped with light and airy Chantilly cream, perfect for any occasion.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 2 cups fresh peaches, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared cake pan. Arrange half of the sliced peaches over the batter. Spoon the remaining batter over the peaches, then top with the remaining peaches.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, whip heavy cream and powdered sugar until stiff peaks form.
- Spread or pipe the Chantilly cream over the cooled cake.
Notes
- Ensure your peaches are ripe for the best flavor.
- Do not overmix the batter.
- Chill the heavy cream before whipping for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach cake, chantilly cream, dessert, cake recipe, summer dessert, fruit cake