Fresh Peach Cake: A Sweet and Juicy Summer Delight

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8 square pan and line it with parchment paper for easy removal.
2. Prepare the Peaches:

Peel and slice the fresh peaches, removing the pit. If desired, toss the peach slices in a small amount of sugar to enhance their sweetness. Set them aside.
3. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
4. Mix Wet Ingredients:

In a separate bowl, cream the softened butter with the egg and vanilla extract until light and fluffy.
Gradually add the buttermilk and mix until smooth.
5. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients in batches, mixing until just combined. The batter should be thick but spreadable.
6. Assemble the Cake:

Pour the batter into the prepared cake pan and spread it evenly. Arrange the sliced peaches on top of the batter, gently pressing them down into the batter. You can also lightly swirl them into the top of the batter if you prefer.
7. Bake the Cake:

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. The peaches will soften and caramelize slightly during baking, infusing the cake with their sweet flavor.
8. Cool and Serve:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar for a simple, elegant touch.
Serving and Storage Tips