Peach Cake is loaded with peaches, baked to a tender and moist crumb, then drenched with a sweet warm milk mixture and sprinkled with a crumble topping.This is an absolute must-try for anyone who loves peaches or is simply craving a sweet dessert! Once you taste this cake, you will also want to try my Fresh Strawberry Cake and Blueberry Cake! Ingredients & Substitutions Peaches: I used canned peaches that have been drained.Flour: I used all-purpose flour, but if you prefer a gluten-free cake, substitute the same amount of gluten-free flour.

Baking Powder: You need 2 1/2 teaspoons of baking powder for the cake.Be sure you have fresh baking powder (not expired) for the best results.Topping: The mixture of whole milk, unsalted butter, and granulated sugar is intended to create a sweet and flavorful liquid that is poured into holes poked into the baked cake.

This step adds moisture and enhances the taste and texture of the final product.Crumble: For added sweetness and a little crunch added to each bite, the crumble is sprinkled over the top of the cooled cake.But, the cake is still super delicious without the crumble, too! Can I Use Fresh Peaches Instead Of Canned Peaches? Yes.

We tested the cake with both canned and fresh peaches.The consensus was that both were delicious and both had a lovely peach flavor.One difference is the canned peaches gave the cake a bit more moisture.

If using fresh peaches, you will need about 2 1/2 peaches diced

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