There’s no need to be intimidated in making a cake from scratch. Lightly sweetened, the subtle spice of the ground cardamom highlights the flavors of peaches picked at the peak of perfection.
2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
¾ teaspoon baking powder
1 cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cardamom
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
3-4 peaches, peeled, pitted and roughly chopped (about 2 cups)
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Sift flour, baking powder and salt and set aside. Using an electric mixer, beat the room temperature butter and sugar on medium-high for at least five minutes, until very light and fluffy. Scrape down bowl and beat for another minute or two. Add the vanilla, then the eggs one at a time, beating well and scraping down bowl as needed. With mixer on low gradually add flour in thirds, beating well to combine and scraping down bowl as needed. Fold in the peaches by hand with a rubber spatula. Transfer the batter to your prepared pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes. Let the cake cool in pan on a wire rack for an hour or so before removing cake from pan and letting it cool completely on rack before slicing.