For those hot summer days when making a cake to be turned out of its pan onto a serving plate and frosted is just too much effort, or when you need a cake that's easy to transport to a picnic or potluck, try my little fresh peach sheet cake. If peach season has ended where you are, use frozen peach slices.
Of course, you can use other fruits. Or even no fruits at all because this tender butter cake is perfectly delicious on its own or with a thin layer of icing.
This is my last post about peaches until next year, I promise! Summer fruit is the only thing I'm going to miss about summer! How about you?
Fresh Peach Sheet Cake
2 large eggs
1 1/4 packed cups (6.25 ounces/177 grams) unbleached all-purpose flour
3/4 cup (5.25 ounces/149 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons (3.5 ounces/99 grams) unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/8 to 1/4 teaspoon (but no more!) almond extract
2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!