you're making mealtime meaningful.
Peach Spoon Cake is an easy and fuss-free way to enjoy the beauty of fresh peaches. Peaches are tossed with sugar and lemon and incorporated into a butter-based cake and baked until golden.
Among the cobblers, crumbles, crisps, slumps, sonkers, and pan dowdies, a spoon cake is an outlier but should be among this category of fruit desserts. The cake batter is crazy simple to prep and highlights the fruit front and center.
After the peaches are mixed with lemon and sugar, the cake batter is prepped. Since the butter is melted, the cake batter is whipped up by hand with a whisk.
Once the batter is poured into the prepared pan, the peaches and the juices are gently placed on top of the batter.
Whether you serve this fresh from the oven or cooled down, this Peach Spoon Cake is calling for you to take a bite!
The melted butter gives this cake a soft and tender crumb.
The peach juice and peaches bake into the cake without making the cake crumb soggy. Texture-wise, the peaches are soft but not mushy, highlighting and showcasing the fresh peaches and all of their glory!
The only thing that you need is a scoop of ice cream to make this dessert even more satisfying.
Peach Spoon Cake
Yield(s): Serves about 6
15m prep time
1h cook time
you're making mealtime meaningful.
For the Peaches:
- 2 1/2 cups peach slices, fresh or frozen (thawed and drained, if frozen)
- 1 tablespoon granulated sugar
- Juice from 1 lemon
For the Cake:
- 1/2 cup (8 tablespoons or 1 stick) butter, divided
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Vanilla ice cream, for serving
Preparation
- Preheat oven to 375°F.
- In a medium bowl, stir together peach slices, 1 tablespoon sugar, and lemon juice. Let rest while you make the batter.
- In an 8-inch square baking pan or 8-inch round cake pan, place 2 tablespoons of the butter.
- Place pan in oven until butter has melted. Swirl pan to coat bottom and sides. Melt the remaining butter.
- In a separate bowl, whisk together the 1/2 cup sugar and melted butter. Add flour, milk, vanilla, baking powder, baking soda, and salt and whisk to combine.
- Pour batter into pan with melted butter, then gently spoon peaches and the accumulated juices over the top. Don't push fruit into the batter.
- Bake until edges are golden brown and center is set, 30-40 minutes. Let cool 5-10 minutes, then serve topped with vanilla ice cream. Spoon cake directly from the pan, do not try to invert or unmold. Enjoy!
Recipe adapted from Allrecipes and Simply Recipes.
