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A close-up of a slice of moist, golden-brown baked Peach Cake topped with overlapping soft caramelized peaches, dusted with powdered sugar.

The Ultimate Caramelized Peach Cake with Vanilla Bean Ice Cream

This highly visual, moist Peach Cake features a fluffy golden-brown sponge topped with soft, overlapping caramelized sliced peaches. Finished with powdered sugar and vanilla bean ice cream, it is the perfect summer dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Peach Cake Ingredients
  • 3 medium Fresh Peaches Sliced 1/4-inch thick
  • 1/4 cup Unsalted Butter Melted (57g)
  • 1/2 cup Light Brown Sugar Packed (100g)
  • 1 1/2 cups Cake Flour Spoon and leveled (180g)
  • 1 1/2 tsp Baking Powder (6g)
  • 1/4 tsp Salt (1.5g)
  • 1/2 cup Unsalted Butter Softened to room temperature (113g)
  • 3/4 cup Granulated Sugar (150g)
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract (5ml)
  • 1/2 cup Whole Milk Room temperature (120ml)
  • 1 tbsp Powdered Sugar For dusting (8g)
  • 2 cups Vanilla Bean Ice Cream For serving (288g)

Equipment

  • 1 9-inch round cake pan Light-colored metal preferred.
  • 1 Parchment paper Essential to prevent peaches from sticking.
  • 1 Stand mixer or hand mixer For creaming butter and sugar.

Instructions
 

Baking the Peach Cake
  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides. Pour the melted butter evenly over the parchment, then sprinkle the brown sugar evenly over the butter.
  2. Arrange the sliced peaches over the brown sugar in a tight, overlapping circular pattern, starting from the outside and working inward.
  3. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  4. In a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy. Add eggs one at a time, mixing well, then mix in the vanilla extract.
  5. Turn mixer to low. Add one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the dry ingredients. Mix until just combined.
  6. Spoon the batter over the arranged peaches and smooth the top. Bake for 40 to 45 minutes until the cake is golden-brown and a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for exactly 10 minutes. Run a knife around the edge, place a plate over the pan, and quickly invert the cake. Carefully peel off the parchment paper.
  8. Dust the top lightly with powdered sugar. Slice and serve warm on a plain white ceramic plate with a scoop of melting vanilla bean ice cream alongside.

Notes

Tip 1: Do not wait longer than 10-15 minutes to flip the cake, or the caramel will harden and stick to the pan.
Tip 2: Ensure your dairy ingredients are strictly at room temperature to avoid a dense cake.
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