Peach Basil Cake
Peach and basil are flavors that just scream summer! The fruity, sweet, and herbal notes of this Peach Basil Cake combine to make a bright and refreshing dessert. The base is a simple vanilla sponge cake topped with fresh peach slices. Once baked, the cake is soaked with a basil simple syrup. For additional basil flavor, serve with basil infused whipped cream.
Make the Basil Simple Syrup
The basil flavor in this cake comes from a basil simple syrup soak. To make it combine equal parts water, sugar, and basil leaves in a small saucepan and heat over medium-high heat. Bring the mixture to a boil and simmer for 1 minute until the sugar has dissolved. Remove from heat and let the basil steep for at least 30 minutes before straining.
Make the Cake Batter
Prepare a 9-inch springform pan by brushing with softened butter and dusting with flour, tapping out any excess.
Make the cake batter by following these steps:
In a medium bowl, whisk together flour, baking powder, and salt and set it aside.
In a large bowl, using a stand or handheld mixer fitted with the paddle attachment, mix together softened butter and sugar on medium speed until light and fluffy. Add two eggs, vanilla extract, and lemon zest and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Evenly spread the cake batter into the prepared pan. Top with sliced peaches in your desired pattern.
Bake the Cake
Bake the cake at 350°F for 45-50 minutes until golden brown and a toothpick inserted into the center comes out free of crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack.
Brush with Basil Simple Syrup
When the cake has cooled slightly, brush with the prepared basil simple syrup. For a stronger flavor, let the syrup soak in and then brush again. Repeat until the desired flavor is achieved.
Optional: Basil Whipped Cream
If you want to up the basil flavor of this dessert, you can serve it with basil whipped cream.
To make the whipped cream, combine heavy cream, basil simple syrup, and vanilla extract in a large cold bowl. Using a handheld or stand mixer fitted with the whisk attachment, whisk on medium to high speed until stiff peaks are formed.
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Refrigerate whipped cream separately.
Peach Basil Cake
Ingredients
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup fresh basil leaves
- 1 cup all purpose flour, plus 1 tbsp for dusting the pan
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened to room temperature, plus 1 tbsp for brushing the pan
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- zest of 1-2 lemons (to taste)
- 3 peaches, peeled and sliced
- 1 cup heavy cream, cold
- 2 tbsp basil simple syrup
- 1/2 tsp vanilla extract
Instructions
- Make the Basil Simple Syrup: Combine the water, sugar, and basil leaves in a small saucepan and heat over medium high heat. Bring the mixture to a boil and simmer for 1 minute until the sugar has dissolved. Remove from heat and let the basil steep for at least 30 minutes before straining.
- Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan with softened butter and dust with flour, tapping out any excess.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a stand or handheld mixer fitted with the paddle attachment, mix the softened butter and sugar on medium speed until light and fluffy. Add the eggs, vanilla, and lemon zest and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Spread the cake batter evenly into the prepared pan. Top with the sliced peaches in your desired pattern.
- Bake for 45-50 minutes until the cake is golden brown and a toothpick inserted into the center comes out free of crumbs. Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack.
- Brush the baked cake with the basil simple syrup. For a stronger flavor, allow the syrup to soak in and then brush again until the desired flavor is achieved.
- (Optional) Make the Basil Whipped Cream: Combine the heavy cream, basil simple syrup, and vanilla extract in a large cold bowl. Using a handheld or stand mixer fitted with the whisk attachment, whisk on medium to high speed until stiff peaks are formed.
- Slice the cake and serve with whipped cream, if using. Store leftover cake in an airtight container in the refrigerator for up to 3 days. Refrigerate whipped cream separately.
