Peach Cake: A Soft, Fruity Delight with a Sweet Finish

Serving: Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It’s also delicious on its own with a cup of coffee or tea.
Storage: Store the peach cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days. You can also freeze individual slices for up to 2 months.
Variants:

Peach and Almond: Add sliced almonds to the batter for a nutty crunch that complements the peach flavor.
Crispy Topping: Top the cake with a streusel topping made from flour, sugar, butter, and oats for a sweet, crispy finish.
Vegan Option: Replace the butter with vegan butter, use non-dairy milk, and substitute the eggs with flax eggs for a dairy-free and egg-free version.
FAQ:

Q: Can I use canned peaches for this recipe?
A: Yes, canned peaches work well in this recipe. Be sure to drain and chop them before adding to the batter. Fresh peaches, however, provide the best flavor.

Q: Can I freeze the peach cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe bag. Thaw it in the refrigerator overnight before serving.

Q: Can I add other fruits to the cake?
A: Absolutely! You can add other fruits like blueberries, raspberries, or even apples for a mixed fruit cake. Adjust the amount of flour if needed to balance the moisture from the additional fruit.

Peach cake is the perfect dessert to enjoy when peaches are in season or when you’re craving a fruity, moist treat. It’s easy to make and incredibly satisfying!