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There was nothing that signified the start to my childhood summers like plucking a ripe, warm peach from one of my aunt’s trees. Just like sweet tea and fresh-caught fish, peaches are a hallmark of warm days spent in the Mississippi Delta. My Grandma always came up with creative ways to incorporate the sweet stone fruit into desserts since they grew in abundance on the land.
Even though I get my peaches from the farmers market now, using them in simple, delicious recipes like this peach spoon cake always makes me feel deeply connected to my favorite family memories.
If I’m going to be convinced to turn on my oven when the weather is hot, then the recipe has to be delicious, a crowd-pleaser, and easy to prepare. This peach spoon cake hits all the marks. The cake batter creates a sweet, crispy crust on top with a fluffy interior, and the center is filled with juicy, caramelized peaches.
With all the nostalgic summer flavor, it’s sure to entice even the pickiest of eaters. And you only need two bowls and a handful of ingredients to prepare it.
Simply Recipes / Jessica Furniss
Tips for Making Peach Spoon Cake
- Don’t push the peaches into the batter. Simply spoon them on top and they will settle as they cook.
- If you don’t like cinnamon, it’s okay to leave it out of the recipe completely. You can also replace it with ground ginger if you prefer it.
- The center of the cake might look a little underdone because of the juices from the peaches. As long as a toothpick inserted in the center comes out without any wet batter on it, then the cake is ready to come out.
- If fresh peaches aren’t readily available, you can use canned peaches instead. Just drain the syrup or juice and reduce the sugar in the recipe to 1 teaspoon so it’s not too sweet.
Serving Suggestions
There’s only one hard-and-fast rule when it comes to spoon cake: it must be served with a cold scoop of vanilla ice cream. It can be traditional dairy ice cream or a non-dairy alternative—it just needs to be cold, creamy, and able to melt into the cake to be the perfect topping.
Simply Recipes / Jessica Furniss
More Peach Recipes To Try
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Nonstick cooking spray
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3 medium peaches
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Juice from 1 lemon
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1 tablespoon plus 1/3 cup sugar, divided
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1 stick salted butter, melted
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1/2 cup all-purpose flour
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1/3 cup whole milk
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1/2 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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Vanilla ice cream, for serving
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Preheat the oven to 350°F.
Thoroughly coat an 8-inch round cake pan with nonstick cooking spray and set aside.
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Macerate the peaches:
Pit and slice the peaches (no need to peel) and add them to a medium bowl. Add the lemon juice and 1 tablespoon sugar. Stir together gently and set aside to macerate.
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Make the batter:
In a second medium bowl, whisk together the melted butter and the remaining 1/3 cup sugar. Add the flour, milk, cinnamon, baking powder, and baking soda and whisk until well combined.
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Add the peaches:
Pour the batter into the prepared pan and gently spoon the peaches and their juices over the batter. Do not push the fruit into the batter; it will settle as it bakes.
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Bake:
Bake until the edges of the cake are golden brown and the center doesn’t jiggle, 30 to 40 minutes. Let cool for about 5 minutes, then serve warm with vanilla ice cream.
If you have leftovers, wrap the cake pan tightly with plastic wrap and refrigerate for up to 2 days. You can reheat each portion in the microwave for 20 to 30 seconds to have warm, gooey cake.
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| Nutrition Facts (per serving) | |
|---|---|
| 254 | Calories |
| 16g | Fat |
| 27g | Carbs |
| 2g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 254 |
| % Daily Value* | |
| 16g | 21% |
| Saturated Fat 10g | 49% |
| 42mg | 14% |
| 102mg | 4% |
| 27g | 10% |
| Dietary Fiber 2g | 6% |
| Total Sugars 18g | |
| 2g | |
| Vitamin C 5mg | 27% |
| Calcium 51mg | 4% |
| Iron 1mg | 4% |
| Potassium 181mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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