The Easy Spoon Cake I Wait All Year to Make
This rustic peach spoon cake is quick and easy to make and full of juicy, ripe summer peaches. The recipe comes together easily in a couple of bowls and is ready to serve in just one hour.
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- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- Nonstick cooking spray
- 3 medium peaches
- Juice from 1 lemon
- 1 tbsp plus 1/3 cup sugar, divided
- 1 stick unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/3 cup whole milk
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Vanilla ice cream, for serving
Instructions
- 1
Thoroughly coat an 8-inch round cake pan with nonstick cooking spray and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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. Love the recipe? Leave us stars and a comment below!