Ginger Peach Cake Recipe

Ginger Peach Cake Recipe

Ginger Peach Cake is a lovely fusion of warm, spicy ginger and sweet, fragrant peaches baked into a moist and tender cake. This recipe is perfect for late summer when fresh peaches are at their peak, or any time you want to bring a hint of sunshine and spice to your dessert table.

The spicy notes of fresh and ground ginger complement the juicy sweetness of peaches beautifully, creating a cake that’s flavorful without being overly sweet. Ideal for afternoon tea, casual get-togethers, or a refreshing dessert after dinner.

Let’s get started on this delicious Ginger Peach Cake!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon fresh ginger, finely grated (or 1 teaspoon ground ginger)
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• 2 cups peeled and diced fresh peaches (about 3 medium peaches)

For the Ginger Glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground ginger
• 1-2 tablespoons water (to adjust consistency)

How to Make Ginger Peach Cake

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger (if using instead of fresh).

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until fluffy (about 3-4 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract and freshly grated ginger if using fresh.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and sour cream to the butter mixture, starting and ending with dry ingredients.

Mix until just combined, avoiding overmixing.

Step 6: Fold in Peaches

Gently fold diced peaches into the batter.

Step 7: Bake the Cake

Pour batter into the prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare the Ginger Glaze (optional)

In a small bowl, whisk together powdered sugar, lemon juice, ground ginger, and enough water to achieve a pourable glaze consistency.

Drizzle over cooled cake before serving.

Chef’s Notes

Fresh vs Ground Ginger: Fresh ginger provides a vibrant, zesty heat while ground ginger adds warmth and depth. Use what you prefer or have on hand.

Peaches: Use ripe but firm peaches to prevent the cake from becoming soggy.

Sour Cream/Yogurt: Adds moisture and slight tang that balances sweetness and enhances texture.

Glaze: The ginger glaze adds an extra zing and sweetness but is optional.

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

Nutrition Information (per serving, serves 12)

• Calories: ~340
• Total Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 46g
• Sugars: 33g
• Protein: 3g
• Fiber: 2g
• Sodium: 180mg

Nutrition may vary depending on specific ingredients.

Frequently Asked Questions (FAQs)

1. Can I use canned or frozen peaches instead of fresh?

Fresh peaches work best for texture and flavor, but thawed frozen peaches can be used if drained well. Avoid canned peaches as they are often too soft and syrupy.

2. How do I prevent the peaches from making the cake soggy?

Use firm peaches and fold them gently into the batter. Avoid excess liquid from the peaches.

3. Can I make this cake dairy-free?

Yes, substitute butter with a dairy-free alternative and use coconut yogurt or a plant-based sour cream substitute.

4. Can I add nuts to this cake?

Chopped walnuts or pecans (about ½ cup) can be folded in for added texture.

5. How should I store leftover cake?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.

Enjoy your warm and flavorful Ginger Peach Cake — a perfect combination of spice and sweet fruit that’s sure to delight! Let me know if you want ideas for pairing beverages or other toppings!

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