Peach Cake Recipe

Chef's Notes

Ingredient Substitutions

All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free. Cake flour also works well.
Salted butter. unsalted butter works well. You can substitute up to ¼ cup of the butter with canola oil, if preferred.
Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. 
Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
Peaches. I suggest using sweet yellow, white or donut peach varieties such as Elberta, sweet lady, O’Henry, Diamond Princess, etc.

Store

Store leftover peach cake in an airtight container in the refrigerator for 5-7 days.

Freeze

There are two ways to freeze this peach cake recipe:


Freeze the entire peach cake. Make the cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. I suggest waiting to glaze a full cake until after it has thawed.Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.