Irresistible Summer Peach Cake
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In another bowl, whisk together the flour, baking powder and salt.
Gradually add the flour mixture to the cream mixture alternately with the milk, beginning and ending with the flour mixture.
Fold in chopped peaches.
Pour batter into prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Preserve peaches on the cooled cake before serving.
Prep time: 20 minutes | Cook time: 70 minutes | Total time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 8 servings
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