Jersey Peach Cake

Cupcakes for Breakfast: peach cake and peach ice cream

August is one of my favorite months to go home to New Jersey. Everything is SO green and the local produce is super ripe. Schools out and everything is so slow and relaxed. It was so wonderful to spend a few days at home last week. I couldn’t have picked a better time to be surrounded by family, warm memories, and some of my favorite foods.

Cupcakes for Breakfast: peach cake and peach ice cream

I missed my little town’s annual peach festival by a few days, but I was able to still celebrate the sweet Jersey peaches that are grown nearby. My mom and I cooked a big family dinner and I knew that I wanted to contribue a peach dessert. This cake was perfect. Even better, we topped it off with homemade peach ice cream from Alstede Farms down the street.

Doesn’t matter if you’re in NJ, while you can still find ripe peaches, you should definitely make this cake for people you love.

Cupcakes for Breakfast: peach cake and peach ice cream

Jersey Peach Cake

For the topping:  

  • 1/4 cup unsalted butter
  • 3/4 cup golden brown sugar
  • 4 ripe peaches, cut into 8 wedges each (I leave the skin on)

For the cake:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup light cream
  1. Preheat oven to 350ºF.
  2. For the topping, melt butter in a small sauce­pan over medium heat. Add brown sugar and stir constantly for 2 minutes, until sugar is melted and mix­ture is smooth. Pour into a 9″ round cake pan and evenly spread over bottom of pan. Place peaches in a circular pattern over the bottom of cake pan. Set aside.
  3. Stir together flour and baking pow­der in a small bowl. In a separate bowl, beat the butter and sugar with an electric hand mixer for 2-3 minutes, until light and fluffy. Add  eggs one at a time, beating well after each addition. Add vanilla and cream, and beat well until combined. Gently stir in the dry ingredients until just incorporated. Spoon the batter evenly over peaches.
  4. Place cake pan on a baking sheet and bake on the middle rack for 55 minutes, until top is set and springy and a toothpick comes out clean. Let the cake cool for 10 minutes before turning out upside down onto a plate. Allow to cool before serving. Serve with peach or vanilla ice cream.

Cupcakes for Breakfast: peach cake and peach ice cream

I have a few other favorite peach desserts so if you’re still craving more, check out these other recipes:

peaches and cream cupcakes
peach cobbler
vanilla peach popsicles
peach shortbread

One thought on “Jersey Peach Cake

  1. Pingback: Summer Peach Scones | Cupcakes for Breakfast

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