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When peaches are in season and they go on sale at the grocery store, I tend to go a bit overboard.
I buy lots of peaches. Lots. And I make peach crisp, peach sorbet, and this cake.
Peach maple cake is a delicious summer dessert that takes advantage of fresh peaches. Adapted from this recipe by Martha Stewart, my version is sweetened by maple syrup, which gives it a wonderful flavor. If you’re serving a crowd, you may want to double the recipe. This cake will disappear quickly!
Peach Maple Cake
- 1 1/4 cups white whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup melted ghee or butter
- 1/2 cup maple syrup + 1 tbs. maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 4 cups chopped peaches
- 1/2 tsp. cinnamon
- Grease a 9-inch square pan and preheat the oven to 350 degrees.
- Submerge the peaches in boiling water for 30 seconds, and then place the peaches in a bowl of cold water. When cool, you can easily remove the skin from the peaches.
- Combine the dry ingredients in a small bowl and set aside.
- Stir together the ghee, 1/2 cup maple syrup, eggs, and vanilla in a large bowl. Add the dry ingredients and mix until combined.
- Fold in the chopped peaches.
- Transfer the mixture to the prepared pan. In a small bowl, mix the remaining maple syrup with the cinnamon. Drizzle over the cake.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack, then cut it into 9 square pieces.
Approximate Nutrition Info
Peach Maple Cake Price Breakdown
This cake costs $4.50 to make, or $.50 per serving. It’s a wonderful way to use peaches when they’re in season, and it can also be made with frozen peaches if you have the will power to freeze some during the summer.