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Festive Ginger Peach Cake

Festive Ginger Peach Cake – A Cozy Delight for Your Table

This Festive Ginger Peach Cake is a delightful celebration of homemade goodness, featuring fresh peaches and spicy ginger for a cozy dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger or fresh ginger for bolder flavor
  • 1 teaspoon Ground Cinnamon or nutmeg for a twist
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter or coconut oil for vegan option
  • 1 cup Brown Sugar or granulated sugar
  • 2 Eggs or flaxseed meal mixture for vegan option
  • 2 teaspoons Vanilla Extract
  • 1 cup Buttermilk or milk mixed with vinegar/lemon juice
  • 2 cups Fresh Peaches or frozen peaches, thawed
  • 1 tablespoon Fresh Ginger (grated)
  • 1/2 cup Candied Ginger (chopped) optional
For Dusting
  • 1 cup Powdered Sugar optional

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • electric mixer
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, dusting it lightly with flour.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, mixing after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture, alternating with buttermilk, starting and ending with dry ingredients.
  6. Fold in the diced peaches, grated ginger, and chopped candied ginger until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top evenly.
  8. Bake for 30 to 35 minutes, checking doneness with a toothpick in the center.
  9. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar if desired before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container for up to three days at room temperature or up to one week in the fridge.

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