Peach Cake

Is there anything that represents summer better than a fresh Peach Cake? This cake is soft and moist, with a pound of sweet, juicy peaches folded into the batter. It comes together easily, isn’t overly sweet, and has a tender, coffee-cake-like crumb that works equally well for dessert or breakfast.

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Peach Cake Video

I’ll show you how easily this peach cake comes together in a few simple steps, and decorating is even easier – there’s no frosting needed.

Easy Peach Cake Recipe

My cousin’s wife, Alla, shared this recipe with me years ago. It’s wonderfully versatile, and you can replace the peaches with plums or other seasonal fruit. It also needs no frosting—just a light dusting of confectioners’ sugar and a few fresh peach slices for a simple, rustic finish.

I love desserts that showcase seasonal fruits like our Cherry Pie or Blueberry Pie, Easy Strawberry Cake, and Apple Pie. When peaches are at their peak, this cake is a must-try.

Peach Cake Ingredients

• Pantry Staples – all-purpose flour (or substitute 1:1 gluten-free baking flour), baking powder, salt, and sugar.
• Butter – Softened unsalted butter creates a soft and moist crumb
• Eggs – Room temperature, add richness and help the batter blend evenly.
• 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 extract.
• Peaches – Peel and dice the peaches so they are evenly distributed throughout the cake. Their natural juices create a moist crumb and add sweetness to every bite.

How to Make Peach Cake

1. Prep – Preheat your oven to 350°F and grease your 9-inch springform pan. Peel and dice 3 1/2 peaches, reserving the remaining half peach for garnish.
2. Dry ingredients – In a small bowl, whisk together flour, baking powder, and salt.
3. Wet ingredients – In a large bowl, beat the butter and sugar for 4 to 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed, then beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Mix in the lemon zest and vanilla.
4. Combine – Set your mixer to low and mix in the flour mixture just until blended. Don’t overmix.
5. Fold in peaches – 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.
6. Bake for 50-60 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then run a spatula around the edges to loosen from the springform mold and allow it to cool to room temperature. To serve, dust confectioners’ sugar on top and add your remaining peaches to the center in a ring or flower pattern.
7. 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.

Can I use Canned or Frozen Peaches in 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 Use Another Pan?

I love the clean sides you get from a springform pan, but you can also use a regular 9-inch cake pan. Grease the pan well and line the bottom with parchment paper so the cake releases easily.

Make-Ahead and Storage

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 – Once the cake has cooled completely, wrap it tightly in plastic wrap, followed by aluminum foil, and freeze it flat for up to 3 months. Thaw the cake while still wrapped, then dust it with confectioners’ sugar and add the fresh peach garnish before serving.

This quick, single-layer peach cake is so easy to make and is so moist and tender. Serve the peach cake as-is, with a dollop of whipped cream, or with a scoop of vanilla ice cream.

More Peach Recipes

Try these reader-favorite peach recipes while fresh peaches are at their peak:

• Peach Crisp
• Peach Galette
• Fresh Peach Salsa
• Peach Preserves
• Easy Peach Tartlets
• Peach Mousse
• Peach Pie