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!

Fresh peach cake with one slice to serve. Decorated with powdered sugar and fresh peach slices

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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.

Slice of summer peach cake dusted with confectioners' sugar and topped with fresh sliced peach

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.
Ingredients for making peach cake butter, sugar, lemon zest, vanilla, peaches, eggs, salt, flour, baking powder

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

Ripe peaches peeled and chopped

How to Make Easy Peach Cake

  1. 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).
  2. Dry ingredients – In a small bowl, whisk together flour, baking powder, and salt.
  3. 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.
  4. Combine – Set your mixer to low and beat your flour mixture into your large bowl just until blended.
  5. 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.
  6. 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.
How to make an easy peach cake step by step instructions

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

Do I need to peel my peaches?

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.

Can I use canned or frozen peaches in a peach cake?

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.

Can I make a peach cake with different fruit?

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.

Can I use a different pan?

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.
Easy Summer Peach Cake sliced with powdered sugar and fresh peach slices on top

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:

Natasha's Kitchen Cookbook

Peach Cake Recipe (VIDEO)

4.98 from 95 votes
Author: Natasha Kravchuk
Fresh peach cake dusted with powdered sugar and topped with fresh peach slices
This peach cake recipe is soft, moist, and loaded with a pound of sweet, juicy, summer peaches. It comes together in a few easy steps and is not overly sweet. Each bite melts in your mouth.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 8 servings
  • 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

*Peeling Peaches tip: 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 much easier.
**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

8servings Serving390kcal Calories51g Carbs5g Protein19g Fat11g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat107mg Cholesterol110mg Sodium221mg Potassium2g Fiber31g Sugar865IU Vitamin A3mg Vitamin C54mg Calcium2mg Iron
Nutrition Facts
Peach Cake Recipe (VIDEO)
Serving Size
 
8 servings
Amount per Serving
Calories
390
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
107
mg
36
%
Sodium
 
110
mg
5
%
Potassium
 
221
mg
6
%
Carbohydrates
 
51
g
17
%
Fiber
 
2
g
8
%
Sugar
 
31
g
34
%
Protein
 
5
g
10
%
Vitamin A
 
865
IU
17
%
Vitamin C
 
3
mg
4
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: peach cake recipe, Summer Peach Cake
Skill Level: Easy
Cost to Make: $
Calories: 390
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Blanca Chavez
    April 18, 2024

    Can I use canned peaches? I want to make this for my daughter’s bday but can’t find fresh ones

    Reply

    • NatashasKitchen.com
      April 18, 2024

      Hi Blanca! 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.

      Reply

  • Wanda
    September 25, 2023

    Made the peach cake !
    It was delicious . Moist not too sweet and loaded with peaches.
    Yummy. Will make again.
    Will try it with apples soon.

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Awesome! Thanks for this great feedback, glad that you enjoyed it!

      Reply

  • Sandra
    September 15, 2023

    Hi Natasha, made this Peach Cake and it was delicious! Followed the recipe exactly as shown 😋

    Reply

    • NatashasKitchen.com
      September 15, 2023

      I’m so glad you loved it, Sandra!

      Reply

  • Judi
    September 15, 2023

    I made this cake tonight. We love it. I added 1 cup of blueberries with the peaches. It was delicious! Will definitely make again. Thank you Natasha!

    Reply

    • NatashasKitchen.com
      September 15, 2023

      So glad to hear that!

      Reply

    • Judi
      September 16, 2023

      I meant to give it 5 stars. It was delicious! Definitely a crowd pleaser. Thank you Natasha

      Reply

      • NatashasKitchen.com
        September 16, 2023

        Hi Judi! That’s great to hear. So glad it was a hit.

        Reply

  • Debbie
    August 28, 2023

    Hi Natasha! Just wanted you to know I made this recipe using King Arthur’s Measure For Measure gluten free flour and it is DELICIOUS! We love your recipes and thank you so much for all you do. God Bless You and Your Family.

    Reply

    • NatashasKitchen.com
      August 28, 2023

      Hi Debbie! Thank you so much for sharing that with us. That’s great to know. I’m glad you are enjoying the recipes. Be blessed!

      Reply

  • Jessica
    August 15, 2023

    Delicious, easy cake recipe. I made the mistake of not using cooking spray in the recipe and regretted it when the cake was done. But overall it still tasted yummy. Next time I’ll make sure to not miss the cooking spray!

    Reply

    • NatashasKitchen.com
      August 15, 2023

      Hi Jessica! I’m so glad you still enjoyed the cake. Thank you for the feedback.

      Reply

  • Stephanie Willett
    August 10, 2023

    Oh wow. So easy and good. I used 3.5 large peaches. My family devoured this!

    Reply

    • Natasha's Kitchen
      August 10, 2023

      Hi Stephanie, so happy to hear that your family enjoyed our Peach Cake Recipe!

      Reply

  • Keli Coe
    August 10, 2023

    This Peach cake is Fantastic, and the peaches were not shadowed by any other drowning flavor and after all Peach season is a Sevier weakness of mine, my first slice was fantastic and the grandchildren like caramel so for the second slice I added Caramel, I will be making this a lot more now that my son brought a basket of Peach’s from South Caralina and I have plenty in the freezer.
    Natasha, do you think this cake would freeze well?

    Reply

    • NatashasKitchen.com
      August 11, 2023

      Hi Keli! Yes, you can freeze it. See my notes above for instructions on this.

      Reply

  • Lorraine Meunier
    August 7, 2023

    Another crowd pleaser with a “Natasha recipe” thank you! It was light, moist and tasty! I used our local Niagara peaches that are in season which amped up the deliciousness!🍑yummers

    Reply

    • Natashas Kitchen
      August 7, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Lorraine!

      Reply

  • Daisy
    August 5, 2023

    It says to bake an hour and 5 min, but in video it says 50-60. I ended up over baking mine because I used the written part in your recipe that says an hour and 5.

    Reply

    • Natasha
      August 7, 2023

      Hi Daisy, you’re correct – I’m “sorry I missed updating that when I updated the recipe. It should be baked at 350˚F for 50-60 minutes or until a toothpick comes out clean. Thank you for pointing that out. It’s now fixed.

      Reply

      • Doctor Grandma Jeannie
        August 9, 2023

        Sorry – not trying to be nit-picky, but you might want to change the Cook time and Total time as well. They are just above the Ingredients on the recipe “card”. Thanks for your great recipes!

        Reply

  • Andrea
    August 5, 2023

    It was simply delicious!!!
    I made the cake and invited over my neighbors…..it was all gone in a very short time.

    Reply

    • NatashasKitchen.com
      August 5, 2023

      That’s great, Andrea! Thank you so much for sharing.

      Reply

  • Erin
    August 1, 2023

    After seeing your pictures, I HAD to make this cake! It was delicious, and I can’t wait for an excuse to make it again!

    Reply

    • Natasha's Kitchen
      August 1, 2023

      We’re glad that you enjoyed it!

      Reply

  • Olivia
    August 1, 2023

    This peach cake is the perfect summer dessert! It turned out perfect and tasted so delicious! I’m definitely saving this recipe, thank you.

    Reply

    • Natasha's Kitchen
      August 1, 2023

      Hi Olivia, you’re welcome! Thank you so much for your great comments and feedback. glad that you love it!

      Reply

  • April
    August 1, 2023

    Oh my gosh, yummmmmm! Such a delicious way to use fresh peaches, we loved it!

    Reply

    • Natashas Kitchen
      August 1, 2023

      Truly the best way to use peaches! I’m so glad you loved this recipe!

      Reply

  • Mary
    August 1, 2023

    If peaches are not in season, do you think frozen peaches would be okay?

    Reply

    • NatashasKitchen.com
      August 1, 2023

      Hi Mary! Yes, you can. See my notes above for instructions under “common questions.”

      Reply

  • Silvie Kneblova
    May 18, 2023

    Beautiful!! It came out perfect, after adjusting my small oven settings. Family loved it! Definitely a keeper. Thank you, Natasha! ♥️

    Reply

    • NatashasKitchen.com
      May 18, 2023

      That’s wonderful, Silvie! I’m so glad you loved the recipe.

      Reply

  • ria
    November 27, 2022

    Hi can i add walnuts to the recipe? do i just mix it in? or sprinkle on top? i am a super beginner baker.

    Reply

    • NatashasKitchen.com
      November 28, 2022

      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.

      Reply

      • Ria
        November 30, 2022

        I love the recipe! I added a few crumbled walnuts for texture, its perfect! Thank you 🙏🏻

        Reply

        • Natasha's Kitchen
          December 1, 2022

          So glad you love it!

          Reply

          • Lubna
            August 3, 2023

            Hi’ sweet Natasha
            I love all your mouthwatering recipes .keep it up.

          • Natashas Kitchen
            August 3, 2023

            I’m so glad you’re enjoying our recipes, Lubna!

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