Ingredients
Method
- Preheat oven to 325°F (165°C). Generously butter a 10-inch tube pan and dust with white sugar.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together 2¾ cups flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just incorporated. Avoid overmixing.
- Toss chopped peaches in ¼ cup flour until coated. Gently fold into the batter using a spatula.
- Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
For best results, use fresh peaches. If using frozen, thaw and pat dry first. Avoid canned peaches as they can make the cake too wet.
Try a bundt pan if you don't have a tube pan, but reduce baking time slightly.
Add ½ tsp almond extract or a pinch of cinnamon for a flavor twist. A simple glaze of powdered sugar and lemon juice can elevate the presentation.