Is there anything that represents summer better than fresh Peach Cake? This cake is soft, moist, easy, and loaded with a pound of juicy, sweet, summer peaches. Its coffee cake texture makes it a great dessert or a perfect breakfast treat. It’s not overly sweet and each bite melts in your mouth.
We love desserts that utilize seasonal fruits like our Cherry Pie, delicious Strawberry Cake and of course Apple Pie. If you have access to fresh peaches this summer, this Peach Cake is a must-try!
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Easy Summer Peach Cake
My cousin’s wife, Alla, shared this summer peach cake recipe with me years ago. It was originally supposed to be a peach-plum-almond cake, but my son didn’t like the almonds, and our plums weren’t ripe yet, but we had tons of fresh peaches. And thus, this easy peach cake recipe was born.
This recipe is also versatile and you can substitute the peaches with other fresh fruit depending on the season (see suggestions below). After baking, there is no decorating required, just sift a dainty layer of powdered sugar on top, and finish off with a few slices of your fresh peaches in the center. Ta-da! I love the rustic look of this cake, while the powdered sugar just gives it just a touch of fancy.
Peach Cake Video
Watch Natasha make this homemade Peach Cake. You will be surprised at how easily it comes together in a few simple steps, and decorating it is an absolute breeze.
Ingredients
The peaches are the stars of this cake recipe. Try to find ripe peaches, as they will be the most tender, juicy, and easy to peel.
- Flour – All-purpose, or gluten-free, forms a soft crumb without being too dense or heavy
- Baking powder – leavening that helps the cake rise
- Salt– Cuts the sweetness and helps bring out the natural juices in the peaches
- Butter – Softened and unsalted, it helps to create a soft and moist crumb
- Sugar – Granulated to enhance the sweet peaches
- Eggs – Room temperature, adds richness to your cake batter
- Lemon zest – The citrus flavor complements the sweet peaches well and adds a refreshing zing to the cake
- Vanilla extract – Use our homemade vanilla recipe or a high-quality storebought vanilla for the best flavor
- Peaches – The stars of this recipe, peeled and chopped. The natural juices make for a moist crumb while the diced peaches add sweetness to every bite.
Pro Tip: Peel the peaches for the best texture. If the peels do not come off easily, you can quickly blanch your peaches as we did for our Peach Crisp recipe
How to Make Easy Peach Cake
- Prep – Preheat your oven to 350°F and grease your 9″ springform pan. Peel and chop 3 1/2 of your peaches into 1/2-inch cube-sized pieces (you’ll slice your remaining half of peach later for the decorative topping).
- Dry ingredients – In a small bowl, whisk together flour, baking powder, and salt.
- Wet ingredients – In a large bowl, beat together butter and sugar for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl as needed then eggs one at a time. Continue to mix for one minute on medium-high speed then mix in lemon zest and vanilla.
- Combine – Set your mixer to low and beat your flour mixture into your large bowl just until blended.
- Fold – Using a spatula, gently fold your chopped peaches into the mixture just until evenly dispersed. Transfer the batter to your prepared springform pan and smooth out the top. Bake for 60-65 minutes or until a toothpick comes out clean.
- Cool and decorate – After baking, let cool to room temperature. When you are ready to serve, dust confectioners’ sugar on top and add your remaining peaches to the center in a ring or flower pattern.
Pro Tip: If your peaches are not yet ripe, you can place them in a loosely closed paper bag at room temperature for a few days. The bag helps trap the ethylene gas that the peaches naturally produce which helps them ripen faster. Add a banana to the bag for added acceleration.
Common Questions
I find that the texture is best if you peel your peaches before dicing them. The peels tend to shrink and get chewy when they are cooked. If your peaches are ripe, they should peel easily with a knife.
Fresh peaches really are the best, but you could use canned peaches (in juice, not syrup), drained, and patted dry. Thawed frozen peaches would also work in a pinch. But, fresh peaches are the best for this cake.
This cake recipe is a great base for a variety of fruit. Some good options include plums, apples, pears, nectarines, or cherries. Avoid using overly juicy berries like strawberries or raspberries. You could even sprinkle in some chopped pecans.
I love the perfect sides that you get when using a springform pan, but you can use a cast iron skillet for a more rustic look and serve your pie straight from the pan. You could also use a regular 9″ cake pan, just be sure to grease it well and use parchment paper to easily remove it from the pan.
How to Serve Peach Cake
We love the simplicity of this single-layer cake when it’s finished. Decorating it is a breeze, just sift a sprinkle of confectioners’ sugar on top and add some sliced peaches to the center. Voilà. If you want to add a little something extra, I suggest the following:
- Vanilla ice cream – Just a scoop on the side, it’s so good when it starts to melt into the cake.
- Whipped cream – A dollop will do ya, right on top, or on the side.
- Mint leaves – Add a little sprig of mint leaves as a garnish on top for a pop of color on this golden cake.
Make-Ahead
You can make this cake ahead of time and store it at room temperature for up to two days. After cooling, cover with plastic wrap or aluminum foil.
- To refrigerate – For longer storage, you can store your tightly wrapped cake in the refrigerator for up to 5 days. Add your toppings just before serving.
- To freeze – After allowing your cake to fully cool, wrap it in plastic wrap or parchment paper, and then add a layer of aluminum foil. Place it flat in the freezer and store it for up to 3 months. To defrost, unwrap it and let it sit at room temperature overnight.
This quick, single-layer peach cake is so easy to make and is so moist and tender. It is perfect to serve at a party or whip up for unexpected guests. So, get your glass of Homemade Lemonade and your favorite seat on the porch ready- we are serving up summer on a platter!
More Peach Recipes
If you loved this peach cake, don’t miss these amazing peach recipes! Baking peaches into dessert amplifies their natural flavor and it’s such a treat when they are at their peak of freshness. That being said, these recipes are perfect for any event or season:
Peach Cake Recipe (VIDEO)
Ingredients
- 1 1/2 cups all-purpose flour, or gluten-free flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, 1 1/2 sticks, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 medium peaches, about 1 lb, pitted, peeled* and sliced into cubes (2 1/4 cups chopped)
- Confectioners' sugar for dusting
Instructions
- Prep: Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
- 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 of 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 for another minute on med/high speed. Once the 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 50-60 minutes or until a toothpick comes out clean. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.**
Notes
**Make-ahead tip: You can leave it at room temperature overnight if you want to serve it the next day and sprinkle powdered sugar just before serving.
Nutrition Per Serving
Made this recipe for a last minute get together and it was delicious, and easy to make. It had the perfect amount of sweetness. A must make again.
I used an angel food cake pan and it was beautiful.
I made this cake for our company last night and it got rave reviews, everyone wanted the recipe. It was delicious. We also have your cookbook, you do a wonderful job.😊
I’m so happy to hear that, Carol! Thank you.
natasha i have 2 in the oven now….can not wait to try this… my kind of cake thanks!!!
Hello Natasha
I don’t have peach in the country I live can I use canned peaches? Thanks for your wonderful recipes
Hi Tanya! See my note in the common questions section titled, “Can I use canned or frozen peaches in a peach cake?”
I hope you love the recipe.
I made this tonight and it is so delicious! Looks unassuming but the cake is light as a feather! I just bought a bushel of fresh Georgia peaches and so glad I came across this recipe! I made it with King Arthur gluten free flour and added a Tablespoon of apple cider vinegar to batter which I also let rest for about 20-30 minutes to hydrate the gf flour. Wow! In 20 years of gluten free baking my daughter says this is the best cake we’ve had. Thank you for the recipe!!
Hi Heather! That’s so great to hear. I’m glad it was a hit. Thank you for sharing!