Low Sodium Fresh Peach Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup whole milk
2 cups fresh peaches, peeled and cut into ¾-inch chunks (about 2 medium peaches)

For the topping

2 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 tsp ground cinnamon until evenly combined.

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