Easy Summer Peach Cake Recipe
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This peach cake is easy (just 4 steps!), moist, tender, and will make you want to invite all your friends for tea. It’s awesome to have a quick cake recipe on hand for those days when you don’t have time to make a triple decker with all the frills.
My cousin’s wife, Alla, shared this peach cake recipe with me awhile back and it got buried in my “recipes to make” folder. If you saw the folder, you might stop judging me right now ;). This cake was originally supposed to be a peach plum almond cake but my son doesn’t eat almonds and our plums weren’t ripe yet but we sure had loads of peaches. LOADS. It worked out beautifully.
You can substitute with other fruit like plums or cherries (just don’t use overly juicy berries like strawberries or raspberries; besides it’s best to put those on your fingers and make raspberry puppets; according to my son).
Watch How To Make Peach Cake:
Ingredients for Peach Cake:
1 1/2 cups all-purpose flour (I used organic un-bleached) *measured correctly
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temp
1/2 tsp grated lemon zest
1/4 tsp vanilla extract
4 ripe medium peaches (about 1 lb), pitted, peeled (*see note below) and sliced into cubes (You should have 2 1/4 cups chopped peaches)
Confectioners Sugar for dusting
What you will need:
9-inch springform pan
Cooking spray for the pan
*ripe peaches will peel very easily. If they aren’t super ripe, blanch peaches by putting them in boiling hot water for 1 min. This will make removing the skins way easier.
How to Make a Peach cake:
Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
1. In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
3. Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract. I forgot the photograph the zest and vanilla so don’t forget it. K?
4. Set your stand mixer to low and beat in your flour mixture just until blended.
5. Dice peaches then use a spatula to fold them into your batter just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.
Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
Easy Summer Peach Cake Recipe
Ingredients
- 1 1/2 cups all-purpose flour, I used organic un-bleached
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temp
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 ripe, about 1 lb medium peaches, pitted, peeled* and sliced into cubes (You should have 2 1/4 cups chopped peaches)
- Confectioners Sugar for dusting
What you will need:
- 9- inch springform pan
- Cooking spray for the pan
Instructions
Prep:
-
Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
How to Make Peach Cake:
-
In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
-
In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
-
Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
-
Set mixer to low and beat in your flour mixture just until blended.
-
Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
Recipe Notes
*ripe peaches will peel very easily. If they aren't super ripe, blanch peaches by putting them in boiling hot water for 1 min. This will make removing the skins way easier.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi can i add walnuts to the recipe? do i just mix it in? or sprinkle on top? i am a super beginner baker.
Hi Ria! I think it would be fine to mix them into the batter. Just be careful not to add too many to overwhelm and weigh down the batter.
I love the recipe! I added a few crumbled walnuts for texture, its perfect! Thank you 🙏🏻
So glad you love it!
Hi can i add walnuts to the recipe? do i just mix it in? or sprinkle ontop? i am a super beginner baker.
Hi Ria, I haven’t tried walnuts in this recipe but the easiest way is to sprinkle on top.
I LOVE LOVE LOVE this recipe!! You can never get enough of this cake. I just had a question. Can i bake this in 2 loaf pans? I’ve halved the recipe and made in 6” pans successfully.
Hi Shaa! I think you could, you’d just have to experiment with it and adjust the baking time as needed.
Michigan peach season is here and I have lots of fresh peaches…would this freeze well after baking?
Hi Nancy! I have not tried to freeze this cake. I worry that the peaches would get too soft and mushy! If you experiment, let us know how it turns out. 🙂
Dear Natasha,
I just took the peach cake out of the oven and it is PERFECT.
That’s wonderful!
Thank you so much for this recipe. I am making it right now.
How soft or ripe do you like the peaches to be for this cake?
Hi Madeleine! I like to use peaches that are ripe and soft but not overly soft.
Doubled the recipe and had quite a bit left over so I put the rest in a 9inch bread pan and it baked perfectly. My family really enjoyed it. Thx for the recipe
You’re welcome! I’m so happy you enjoyed it, Tatumn!
Way to long in over! Sides are burnt! Haven’t tasted yet, it is cooling.
Hi Natasha, made this today with fresh freestone peaches. So good! A couple things to note: your video says 1/2 a teaspoon vanilla extract, but your recipe reads 1/4. Also, you say to bake for 50 minutes to 1 hour, but in the written directions, it says 1 hour and 5 minutes. No big deal; just thought you’d want to know. Delicious cake at any rate!
Hi L, those are two slightly different/ updated versions of the recipe, so there will be a few differences. You’ll also notice I used 3 peaches in one recipe and 4 in the other.
Which is the most current recipe and why did you make the changes?
Hi Yolanda, this was the most recently posted in 2017 HERE.
Thank you for this recipe Natasha. I wanted a double layer cake, so for one layer chopped up fresh peaches, the 2nd layer whole fresh blueberries. Finished with a light butter cream frosting. It was delicious and a beautiful summer cake when peaches and blueberrie are in season.
You’re welcome! I’m so happy you enjoyed it, Wendy! The perfect cake to bake during the summer months!
Hi Natasha
Made the peach cake/pliatsok recipe today with ripe peaches.
Delish! Djiakou /Thank You for the recipe. I substituted the regular butter with vegan butter.
Family loves it. 🙂
Will try making it with plums next time.
Happy to know that the vegan butter did so well. Thank you Larissa for sharing that to us.
Hi Natasha, I just made this cake… its a stunner and the taste is amazing – so moist and soft. Only just realised I used fresh apricots instead of peaches so I guess the recipe works equally well with both. I used only 1/2 cup of brown sugar so my cake had a lovely colour plus it got done in 45 mins. Thanks for a great recipe!
The perfect summer cake! I’m so glad you enjoyed it!
Spectacular!! Moust, not too sweet, makes a lovely top “crust” ~ I made exactly as directed, and wouldn’t change a thing! Wish I could post a pic!
Hi Halle! That’s so great! Thank you so much for sharing that with me.
I made this cake with slight alterations. Most cakes are too sweet for my taste, so I always cut the sugar in half, and this was perfect. I used a little more vanilla to make up for the decrease in sugar. I also used fresh, skinned peaches which I cut up and folded into the batter and used some on top of the cake along with sliced almonds. I did not use a sugar topping,
and baked it all for about 45-60 minutes. It is delicious.!!
Glad to know that it turned out great, Joan. Thank you for sharing that with us!
I have made this peach cake at least 6 times in this past month and every single time it turns out perfect. I have given it to friends and they have raved over it. I am going to use apples this time. Thank you so much for sharing.
Hello Sandra, I am happy to hear that and that’s so nice of you to share it with your friends. Thanks for your review!
made this with canned peaches and it turned out so good! recipe was extremely simple and easy to follow. also tastes so good with whipped cream!! will definitely make this again 🙂
So great to hear that you loved the recipe! Thank you for your good review and feedback, S.
I tried it.Turned out really well.Thanks.Which other fruit can be tried?
Glad you liked it! You can substitute with other fruit like plums or cherries (just don’t use overly juicy berries like strawberries or raspberries; besides it’s best to put those on your fingers and make raspberry puppets; according to my son).
Absolutely delightful!!! Buttery, light and fluffy, loaded with sweet yet tangy peaches., the sponge is so moist! This recipe is perfect! Even my husband who does not like cakes ended up having 2 huge slices and gave his 2 thumbs up. Definitely making this recipe again and again.
That’s just awesome, Rena! It sounds like you have a new favorite!
can you use drained canned peaches for this?
Hi Donna, I think canned peaches would work well, just be sure they are well-drained (let them sit in a colander while you make your cake batter). The peaches do not have to be too ripe. The last ones I used were still a little firm to the touch but they worked great anyways.
I made this yesterday exactly as written and it came out fabulous! The cake was light and moist and just perfect for a warm summers day dessert. My friend left with the recipe! Thank you so much! I love watching your videos. I told my friend about you and she is going to follow you on FB now too!
Perfect! I am so glad that it was a success. Thanks for sharing your good experience with us, Mary Ann, and for sharing Natashas Kitchen with your friend too. That is awesome!
What if you don’t buy sticks of butter. Might want to add how many ounces of butter.
Hello Andrea, it’s also 3/4 cup. You can also check out the Weight Chart as a reference.
I made this cake last night and my husband can’t get enough of how good it was. He said, he grew up with his mom making upside down peach cake but he never liked it and he had a gourmet chef friend who baked peach in different ways but it wasn’t as good as this one. I always look up to your recipes because they’re the best! Thank you, Natasha!
That is so awesome, Zoe. Thank you for sharing that with us and for giving this recipe a great review!
Hello Natasha
Can I make this cake with almond flour? And what would the ratio be?
Hi Tea, I bet that could work. If you experiment please let me know how you like that.
I tried to make this, but it didn’t work out for me. I used half the sugar per another reviewer’s comment and I used canned peaches (but all the syrup drained out). The cake was too dense and didn’t have a fluffy cake texture. I’m not sure how these two small adjustments could’ve changed the texture so much!?
Hi Freya, it sounds like it has to do with the substitutions. I recommend making the cake as written before experimenting.
I’m a total beginner and I made it twice in a row, and both times, it was a total hit. The first one, I unknowingly used your measurements for my 12 inch pan, and it came out nice but too thin and spread out, so the second time, I adjusted the ingredients for my larger pan and it came out perfect! Thank you!
You’re welcome! I’m so glad you enjoyed this recipe Yasmine!
Any way to make into cupckes or mini ones? I am going somewhere that I don’t want to use any serving pieces, a grab and go. It should work if I cut up the peaches small enough.
Made this for someone who found the recipe, he wants me to make it again! He loved it!
Hi Deborah, I haven’t tried this as mini cakes or cupcakes. If you experiment, please let me know how it goes. I would probably cut the peaches smaller for cupcakes though.
Hello Natasha,
I made the peach cake and it turn out really good, tasty. My employer doesn’t want fruit in the cake but now she love the peach cake. I put butter cream frosting and they are good combination.
That’s just awesome Estela! Thank you for sharing that great feedback with us.
I just love peaches. I was wondering could I add more peaches in the recipe like 2 cups or more?
I haven’t tested it with more but I think it could work. If you experiment, let me know how you liked the recipe
Can I make these as cupcakes?
Hi Norma, honestly, I have’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I loved this recipe! I have made it a few times and it work perfectly with frozen peaches!! I will make it many more times as well!
Highly recommended!
That’s so awesome! I’m so happy you enjoyed that!
Loved it. I used 1/2 cup sugar instead of 1 cup and added 1/2 cup of peach puree to make it a little less sweet but with more peach flavour. Turned out beautiful. Thank you!
I’m so happy you enjoyed that Ivy! Thank you for the awesome review!
This looks wonderful. I’m curious though: hiw can it be made INCLUDING the almonds your son avoids eating?
Hi, you could either make the batter with almond flour or sprinkle them on top like this almond cake.
Definitely will make the easy Peach Cake; however, we love plums and almonds (unlike your son) and would gratefully appreciate you publishing that recipe also. Again, love you and your recipes and enjoy your little peeks into your family life, too! Thanks, Carol Gentile
Hi Carol! Thank you so much!
Hi Natasha
I’ve tried several of your recipes and they’ve all turned out great and have been a big hit with my family
This cake turned out so good
I’m happy to hear how much you and your family are enjoying the recipes! Thanks for following and sharing your great review!
Perfect cake recipe for extra peaches and especially for when I needed a quick cake for company. Thanks so much I will definitely continue making this and swap out the fruits to try new ones!
You’re welcome Ginan! I’m glad you love the recipe! Thanks for sharing your wonderful review!
Hi Natasha, last night I made this cake, my husband loved it!!!!, it is delicious!! Like you said, soft and moist!
Hello Cristina! I’m happy to hear you both love the recipe! Thanks for sharing your excellent review!
Natasha this cake is fantastic! When the batter tastes that good, you know you’re golden. Thanks again for another great recipe.
You’re welcome Katrina! I’m glad you love the recipe! Thanks for sharing 🙂
Turned out excellently! Wouldn’t change a thing! Thank you very much!
You’re welcome Anna! I’m glad to hear how much you love it! Thanks for sharing your wonderful review!
Made this today and the cake is so yummy and easy to make! I’ve used pears instead of peaches and that worked great. Would definitely make it again very soon ! 🙂. Thank you for a great recipe!
You’re welcome Ana-Maria! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review!
I made this for a BBQ and it was a huge hit!! I don’t have a springform pan so I used an 8″ and 6″ cake pans and cooked it for less time. Sooo tasty.
I’m so happy you enjoyed the recipe!! 🙂
If you put peaches on top do they turn color..want to bring to a gathering a couple hours ahead of time
Hi Pamela, the peaches on top may change color. I would suggest adding that topping just before serving for prettiest results 🙂
Hello, this cake looks great and I want to try to make it. But was wondering if I can use vegetable oil instead of butter/margarine?
Hi Sara, I have not tried that substitution so I can’t say for sure, but I think it’s worth an experiment! If you try it out, let me know how you like it 🙂
How long can you keep this cake? Wanted to make to take away with us to have in 2 or 3 days.
Hi Deb, You could leave it at room temperature overnight but I would cover and refrigerate if storing longer then bring to room temperature to let it soften before serving.
Hi Sara. Did it work with the vegetable oil?
Great recipe, thanks for sharing. I made this cake yesterday and it tastes so fresh and sweet. Love it. Greetings from the Netherlands.
You’re welcome Lisa! I’m happy to hear you enjoy the recipe! Thanks for sharing your great review! 😀
Hi Natasha,
I live in Ireland and sometimes really ripe sweet peaches are hard to buy! Could I substitute canned peaches? Or would that change the consistency? maybe they would be a bit too sweet.
Sarah
Hi Sarah, I think canned peaches would work well, just be sure they are well-drained (let them sit in a colander while you make your cake batter). The peaches do not have to be too ripe. The last ones I used were still a little firm to to the touch but they worked great anyways 🙂
Oh my gosh, this was a fabulous cake! I followed the recipe exactly and it was just like the cakes my Eastern European grandma made–not too sweet or rich. Just beautiful and light with a great crumb and the peaches did shine in it. Used peaches from my garden. I did add just a little touch of allspice and nutmeg but it was wonderful! Thank you so much!
My pleasure Mari! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your excellent review!
One of our favorites for sure. I use apricots when in season and its really good. Thanks for the recipe
You’re welcome Marina! I’m glad you enjoy the recipe! Thanks for sharing 🙂
Thank you for this recipe. The cake is amazing! I’ve made it with mangoes a couple of times and it is just delicious! Peaches are back in season and I’ll be making this for coworkers this week.
You’re welcome Angela! I’m happy to hear you enjoy the cake recipe! Thanks for sharing 🙂
Hi Natasha,
I made this with peaches and plums together and it was absolutely yum! The tartness of plum added to the cake and looked beautiful on top as the decor too. I added some homemade toffee for a bit of crunch. Winner all the way!
Thank you 🙂
Yum! That does sound delicious! Thanks for sharing 🙂
Hi Natasha this is a winner recipe in my kitchen. Its looks absolutely beautiful and tastes divine! I just added 1/4 cup of milk and the cake comes out yum moist. Can I use the same base and replace peaches with other fruits? Which ones do you reckon would work the best. Thanks again for the lovely recipe.
I would probably stick with stone fruit because they hold up well when baked – plums would probably be delicious! Let me know if you experiment with a different kind of fruit 🙂
Hi Natasha,
I am keen to try this cake with different fruit combinations. You think kiwi pineapple will go well?
Thank you for creating such a beautiful recipe 🙂
HI Snigdha, I haven’t tried that combination but it sounds tasty and I think it would be worth experimenting! Let me know how you like it 🙂
Hiya yo Natasha made this cake again (2 time) and wow I must it smells totally divine and wow cannot wait to taste gave a piece to my elderly neighbor on the 3 floor this cake never disappoints have a gr8 blessed awesome weekend hunny
That’s just awesome!! Thank you for sharing your wonderful review Tzivia 😀.
My pleasure Natasha darlin anytime have a gr8 blessed awesome week gnite cheers
I tried your delicious peach cake but I doubled it and changed the recipe a little. I also made peach whipped cream frosting. I used peaches from our tree, we had plenty. After canning peach BBQ sauce, jam and making pie, I wanted to bake a cake! We’re from Idaho too. I sent you an email.
It’s so nice to hear from you and meet you! I’m so glad you enjoyed the cake and thank you for emailing me and sharing all of your experiments! You made me crave some peach cake! Thankfully we still have some peaches left on the tree 😉
So good. My husband let me know that he doesn’t approve of sweets in the house. He said that right before he ate more than half the cake by himself! Haha 😀 Can’t wait to try it with other fruits.
That’s the best Polina 😄. Thank you for such a nice review, I’m glad he enjoyed it.
I’m making this cake now but I’d love to know if anyone knows the nutrition information for this recipe?
Hi Christine, I don’t know but if you go to caloriecount.com, and plug the ingredients into their recipe analyzer, it will give you a good idea of the nutritional info. We don’t usually add that info due to time constraints.
Yea ditto me too Natasha very popular @ of now woot woot
Hi good evening Natasha made this yummy delish cake love peach cake never made yours before am wondering if this cake would refrigerate well or is best @ room temperature made it mainly for my great aunt Shirley for our big Jewish holiday on sat night shavout (feast of weeks) when I took out fresh hot from the oven omg mmmm can’t wait to eat it soon
Sorry I didn’t reply sooner! I was at a funeral this evening so I wrapped up work early. I replied to your earlier message 🙂
Hiya Natasha yo I made this cake today love peaches now I need to buy more lol made it also for my great aunt Shirley (big Jewish holiday on sat night shavout feast of weeks) who’s such a fan of peaches and peach cake like myself am wondering which is best room temperature or refrigeration was thinking of putting it in the fridge and wow omg so very easy peezy breezy
Hi Tzivia, I think refrigerating it is a good idea then let it come to room temp before serving 🙂
Good morning Natasha omg a funeral my condolences sending u love and prayers don’t worry gurl my phone and the internet were a little bit wacky wonky lol ok great put it in the fridge this morning just now tomorrow will take it out before breakfast definitely wanna have a slice after breakfast hey I made it lol will let ya know how it turns out have a gr8 weekend darling ttyl much luv cheers
Thanks Tzivia, it was an elderly woman in our church – very kind lady :). We just got back from the burial this morning. I always gain such valuable perspective after attending a funeral. I take my kids with me also because I want them to understand that it is a normal part of life. My son always asks the most interesting questions during and after – I can tell he’s gaining good perspective too :).
Wow omg may her soul rip and let her always be a shining light in heaven awwww sweet your son seems like a very smart little boy and btw he’s getting so very big also wanted to let ya know that the peach cake was such a very big hit we all loved it my mom had two slices and my gr8 aunt Shirley absolutely adored it we gave her a bunch to take home she loves tea and cake will definitely be making again very soon next time I might add cherries love the combo of butter lemon zest and pure vanilla extract was really way easy thanx so much luv ur a true gem
Thanks Trivia! I’m so glad you you all enjoyed it 🙂
This looks delicious! I’ve been searching for a cake to make for my daughter’s 1st birthday. Do you think I could make this a peach blueberry? What would be a good ratio, maybe 1.5 cups peach and .5 cups blueberry? Also do you think it would be good with a peach flavored frosting?
I think that sounds like a good combination and the ratio should work fine. It would probably taste great with a peach frosting also! I love your ideas and happy 1st birthday to your baby girl! 🙂
We have too many small peaches from our tree this year. Used the peaches to bake this cake yesterday and it came out fantastic! Family loved it too! Will definitely make it again!
Thank you for sharing your awesome review! What part of the world do you live in that you have fresh peaches this time of year? It’s about 40 degrees F in Idaho.
Has anyone tried making this cake and freezing it ?
I haven’t; anyone else?
Thank you for this recipe! I teach English classes to adult students, and one of my students brought many, many fresh peaches from his peach tree. (We live in Massachusetts.) So I wanted to make something special for the class. They loved the cake! Thank you so much. 🙂
I’m so happy to hear that and that’s so nice of you to bake for your students 🙂
my nephew made his for us on Sunday and it is amazing!!
Roz, I’m so happy you loved it :).
Thanks again for such a great recipe! Simple and easy to make, and so pleasing to my taste buds! I love the aroma that comes from the oven when baking this cake, all that peach-lemon-vanilla infusion!
I set my over for 325F and no more charred sides. I also add a little less sugar, just personal taste preference.
Thank you, Natasha!
I’m so glad you enjoyed the recipe! I can only imagine how good your home smells.
I tried this cake with vanilla ice cream. Delicious!!
Mmmm… great combo! 🙂
Thanks again for a yummy recipe. So soft and moist. I love the the taste the lemon zest adds;)
Thank you for the great review Tanya and you are welcome :).
I have a lot of peaches from my mom’s garden, so have been looking for ways to use them. Tried this cake. It’s realy good! Can’t wait til the morining to enjoy it again with a cup of coffee!
The cake turned out somewhat charred on the outside, but nice and moist inside. Maybe my oven’s sense of temprature is different from other ovens ;-). Will try to bake it at 300` next time
Luda, thank you for the great cake review. Let me know how it turns out at 300°.
Thank you so much for this recipe! I found this site a few years ago while searching out recipes to make for my university’s Russian Club events. (Kotletyi were a big hit.) Now, I cook for my coworkers at the Forest Service. My office adored this cake. I added some almond extract and a light glaze, but the original recipe was great on its own. They seriously had me bake it again the next week.
I love the idea of adding an almond glaze – yum! Thanks so much for sharing that with me and I’m so glad you (and your office) are enjoying the recipes 🙂
Hi, this looks like the perfect dessert for a last minute occasion!
Do you think it will turn out the same if I use frozen peaches??
To be honest, I haven’t tried with frozen peaches and I’d be concerned that they would get too juicy and mushy, whereas fresh peaches still keep their form when baked. If you try it, make sure you thaw them and then drain well after chopping before you add them back.
Hi my name is Sitora. I love all ur recipes sooo much. Thank u for that!:) But for this recipe i wanna know if i can use salted butter. And instead of peaches can i use apples?
Hi Sitora, I’m so glad you are enjoying the recipes. I haven’t tested this recipe with salted butter since I always use unsalted butter. I have found that you can always add salt to a recipe but you can’t take it away. 1 stick of butter has about 1/4 tsp salt. So if you do use the salted butter, omit the extra salt from the recipe.
This is the second time I’m making it this week!!! I used canned peaches and it came out great. The first time I made this, between my husband and I, we almost ate the whole cake:(((. I also add some home made whipped cream on top and skip the powdered sugar. It’s a nice easy dessert to snuggle up with your hubby on the couch and enjoy. Thank you very much for all your recipes.
It’s great to know that it works well with canned peaches! Thanks so much for sharing that. I’m glad this made a nice “date night” for you and your hubby 🙂
Another fabulous recipe!!! I will not make it for a while though – it is too good to resist and I have no willpower – I ate half the cake by myself 🙂 seriously though – absolutely delicious! And super easy! Is my favorite go to now for a sweet delight to go with coffee or tea 🙂 my husband requested a creamier version, so I topped his slices with whipped heavy cream.
Mmm the whipped cream sounds nice! I’m so glad you loved the recipe!
If I don’t have that flower Can I use the flower I have ? Or what kind I can use ?
What kind of flour do you have?
Can I make this with green apples? 🙂
Green Apples would work great as well Anna, let me know how you like it :).
I don’t have a springform pan. Can I use something else?
You can use a deep cake pan; it just might be a little harder to get it out of the pan, but not impossible 🙂
Natasha, I would like to make this with almonds. Do I sprinkle them on top or should I incorporate them into the batter. Thanks!!
I would sprinkle them on top.
I made your peach cake and it looked awesome! But when I tried to remove the springform bottom I saw that the cake was all wet on the bottom? Not as tho it wasn’t cooked just as if it got too moist as it was cooling? I put it back in a low oven to try to dry it some I’ll see if that helps..Any Idea’s?
Thanks, Pat
It should be moist at the bottom. What do you mean by “wet”. Did you bake the full time? Did you use peaches?
Do you have a good brownie recipe??
Not yet; only because my hubby is not a brownie fan. I’ll convince him one of these days 🙂
Hi natasha.. this recipe looks great.. really gona try it.. can we substitute anyother fruits in this cake?? If yes, can u suggest me which fruit suits best…
You can try plums, nectarines or cherries. Try not to use berries like raspberries or strawberries; they would probably be too juicy.
Made this today, absolutely delicious! Thank you, Natasha, for the recipe!
You’re so welcome 🙂 I’m happy you enjoyed it! 🙂
keeper! keeper! keeper!thank you for this recipe. i made your cake this morning. kids love it. will share with all my friends
Oh I’m so so happy to hear that you liked it! Thanks so much for the good report 🙂
Well, I made your cake into muffins just now and they are A.M.A.Z.I.N.G!!! The batter was perfect for exactly 12 muffins 🙂 I used 3 peaches but mine were gigantic, but otherwise followed the recipe exactly. Baked @ 350 for about 23min. They are seriously delicious and probably taste the same as the cake and the peaches are sour and offset the sweetness of the cake quite nicely. Yeah, I made 12 and an hour later there are 4 left. 🙂 thanks Natasha, a keeper for sure!
https://farm4.staticflickr.com/3857/14850534348_5e82221037.jpg
Julia, thank you for a great feedback, It’s hard to have any self control around them :).
So pretty, this is the perfect anytime cake (including breakfast!) :).
Thank you Laura :), my husband was all over this one (he loves desserts with fruit in them).
Made this today, even without the dusting of powder sugar and peaches on top, this is a keeper! Thank you!
You are welcome Kimberly and thank you for the great feedback :).
Omg. Yumm. Your site is my bible. Every day I’m checking to see what else is there. I made this today. And again omg. This is gonna be in my weekly list with different fruits
Than you :), I’m glad you are enjoying this recipe :).
This looks yum, and most importantly, easy!!! Thank you for this great idea, i make something similar but will have to try your way. By the way, my husband strongly dislikes confectioners sugar on top of anything. Any ideas for alternative topping? Thanks!
You could just layer the entire top with fruit. It really doesn’t need frosting to make it good, so probably not frosting. You might also drizzle it with a glaze (except most glazes are made with powdered sugar)
Thank you for the nice recipe.
You’re welcome Liz 🙂
Can’t find thumbs up sign …will try recipe today .
How do I get future recipes please?
Hi Jean! I’m so happy you are enjoying out recipes! Subscribing to the blog and our Youtube channel will notify you of new recipes! We have new recipes posted weekly 🙂