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

  • Kristin S.
    February 10, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      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 🙂

      Reply

  • Angie
    November 16, 2014

    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??

    Reply

    • Natasha
      natashaskitchen
      November 16, 2014

      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.

      Reply

  • Sitora
    November 8, 2014

    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?

    Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      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.

      Reply

  • Diana
    October 31, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      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 🙂

      Reply

  • Yuliya
    September 28, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      September 28, 2014

      Mmm the whipped cream sounds nice! I’m so glad you loved the recipe!

      Reply

  • Valentina radion
    September 26, 2014

    If I don’t have that flower Can I use the flower I have ? Or what kind I can use ?

    Reply

    • Natasha
      natashaskitchen
      September 26, 2014

      What kind of flour do you have?

      Reply

  • anna
    September 19, 2014

    Can I make this with green apples? 🙂

    Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      Green Apples would work great as well Anna, let me know how you like it :).

      Reply

  • Jess
    September 9, 2014

    I don’t have a springform pan. Can I use something else?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      You can use a deep cake pan; it just might be a little harder to get it out of the pan, but not impossible 🙂

      Reply

  • Dina
    August 30, 2014

    Natasha, I would like to make this with almonds. Do I sprinkle them on top or should I incorporate them into the batter. Thanks!!

    Reply

    • Natasha
      natashaskitchen
      August 30, 2014

      I would sprinkle them on top.

      Reply

  • Pat v
    August 28, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      It should be moist at the bottom. What do you mean by “wet”. Did you bake the full time? Did you use peaches?

      Reply

  • Masha L
    August 27, 2014

    Do you have a good brownie recipe??

    Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      Not yet; only because my hubby is not a brownie fan. I’ll convince him one of these days 🙂

      Reply

  • haneen
    August 27, 2014

    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…

    Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      You can try plums, nectarines or cherries. Try not to use berries like raspberries or strawberries; they would probably be too juicy.

      Reply

  • Lesya
    August 25, 2014

    Made this today, absolutely delicious! Thank you, Natasha, for the recipe!

    Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      You’re so welcome 🙂 I’m happy you enjoyed it! 🙂

      Reply

  • elena
    August 25, 2014

    keeper! keeper! keeper!thank you for this recipe. i made your cake this morning. kids love it. will share with all my friends

    Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      Oh I’m so so happy to hear that you liked it! Thanks so much for the good report 🙂

      Reply

  • Julia
    August 25, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      Julia, thank you for a great feedback, It’s hard to have any self control around them :).

      Reply

  • Laura (Tutti Dolci)
    August 24, 2014

    So pretty, this is the perfect anytime cake (including breakfast!) :).

    Reply

    • Natasha
      natashaskitchen
      August 24, 2014

      Thank you Laura :), my husband was all over this one (he loves desserts with fruit in them).

      Reply

  • Kimberly L.
    August 24, 2014

    Made this today, even without the dusting of powder sugar and peaches on top, this is a keeper! Thank you!

    Reply

    • Natasha
      natashaskitchen
      August 24, 2014

      You are welcome Kimberly and thank you for the great feedback :).

      Reply

  • S
    August 24, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      August 24, 2014

      Than you :), I’m glad you are enjoying this recipe :).

      Reply

  • Anna
    August 24, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      August 24, 2014

      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)

      Reply

  • Liz
    August 24, 2014

    Thank you for the nice recipe.

    Reply

    • Natasha
      natashaskitchen
      August 24, 2014

      You’re welcome Liz 🙂

      Reply

      • Jean
        October 2, 2018

        Can’t find thumbs up sign …will try recipe today .
        How do I get future recipes please?

        Reply

        • Natashas Kitchen
          October 2, 2018

          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 🙂

          Reply

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