Peach Cake Recipe (VIDEO)
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This fresh peach cake recipe is loaded with a pound of sweet summer peaches. It comes together quickly and is perfect for unexpected company! This also makes for a great morning or coffee cake because it’s lightly sweet and every bite just melts in your mouth.
This peach cake always disappears fast! The last time I baked it, I served a slice to my cute 4-year old nephew who is a “selective eater” and I laughed when he dove right in, face planting right into his slice – who needs a fork?! It was the funniest sight and pretty obvious he loved it!
This peach cake has a soft and moist crumb with a hint of lemon and every bite is bursting with fresh peach flavor. This is an easy, excellent cake you will make again and again! Watch the how-to video to see just how easy it is!
Watch How to Make Fresh Peach Cake Recipe:
This cake base also works great with other stone fruit such as cherries and plums. If you test any other fruit, let me know! I’m always on the lookout for new ideas with this is amazing cake base!
Simple Ingredients for Peach Cake Recipe:
Love quick cakes? Don’t miss our blueberry lemon cake and easy strawberry cake with strawberry sauce – both are wildly popular because they are wildly delicious! 😉
⬇Print-Friendly Peach Cake Recipe:
Peach Cake Recipe (VIDEO)
Ingredients
- 1 1/2 cups all-purpose flour, measured correctly*
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup unsalted butter, softened, (12 Tbsp)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 lb peaches (3 large), pitted, peeled and sliced into cubes (Reserve 1/2 peach to slice for topping)
- 1/2 Tbsp Confectioners sugar , for dusting
Instructions
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Prep: Preheat Oven to 350˚F, grease a 9" springform pan with cooking spray. Peel and dice peaches into 1/2" thick pieces.
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In a small bowl, whisk together dry ingredients 1 1/2 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
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In a large bowl, beat together 12 Tbsp butter with 1 cup sugar on high speed for 4-5 minutes or until fluffy. Beat in 3 large eggs, 1 at a time, allowing them to incorporate into batter between each egg. Once eggs are in, beat another minute on med/high speed. Grate and beat in 1/2 tsp lemon zest and 1/2 tsp vanilla extract.
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With mixer on low speed, beat in flour 1/3 at a time, mixing just until well blended. Gently fold in the peaches until well incorporated then transfer batter to greased springform pan and smooth out the top. Bake at 350˚F for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean without wet batter. Let cake cool in pan 10 minutes then run a thin spatula around the edges to loosen from the pan and allow the cake to cool to room temperature.
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Dust cake with powdered sugar and arrange reserved peach slices in a ring around the center of the cake.
Recipe Notes
*To measure flour correctly, spoon it into a measuring cup and level off the top. If you simply push your measuring cup into the flour bin, you can get 25%+ excess in your cup.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tools You will Need for Peach Cake Recipe:
9″ Springform Pan
2 Mixing Bowls
Dry Ingredient Measuring Cups
Measuring Spoons
Real Vanilla Extract (make your own with 2 ingredients!)
This really is so delicious! I’d pass you a slice if I could! I hope this becomes a new favorite for you. Try it and let us know how much you loved it in a comment below. Have a delicious weekend, my friends!
P.S. If you are looking for other easy cake recipes that are perfect for summer (or anytime of year really!), check out our most popular blueberry cake or this beautiful strawberry cake!
Loads of love and appreciation for you ❤
– Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have made this peach cake several times and each time I get so many complements.
thank you Natasha for the recipe.
That’s wonderful, Bonnie! So glad to hear that.
Made the original recipe and it was gone in one day. Made it two days later with almond instead of vanilla and cherries instead of peaches and it was amazing too!
That’s great! Thanks for sharing that with us, Kim. Good to know that it was a huge hit!
I made your recipe the cake was so moist and delicious my family loved it. It went fast. Thank you for sharing it.
That’s just awesome! Thank you for sharing your excellent review, Martha!
This was really good! Only change I made was I added some chopped pecans to the batter. I will definitely make this again-company loved it too. Thanks for your wonderful recipes
You’re welcome! I’m so happy you enjoyed it, Brenda!
Just made this cake now, omg the kitchen smells delicious 😋!!! Can’t wait to sink my teeth into this!!! Let you know soon!!!
Hi Debbie, please update us!
Hi Natasha,
Thank you so much for sharing this recipe! This cake is so light and fluffy. I loved the peaches in it, but I also tried it with cranberries w/orange zest and persimmons w/lime zest, and they both turned out really good! I’m 14, I love to bake, and I love using your recipes.
Lovely to hear that the different variations that you tried worked great too! Thanks for the review, Sasha.
Natasha at what time and how does she remove the baking paper from the cake? When you cut it out to test it, you are out of paper. Thanks for your reply. Greetings.
Hi Ebeling, you can remove it when removing from the pan once the cake is cooled.
kindly put the ingredients in grams.thanks
Hi there, the ingredients can be converted to grams in the recipe card. Just click Metric and it will convert it. Hope that helps.
Hi Natasha just made your peach cake this afternoon. Was easy to make. Tastes great. So light and moist.
Thank you
You are very welcome!
Hi Natasha just made your peach cake this afternoon. Was easy to make. Tastes great. So light and moist.
https://share.icloud.com/photos/0MTtyStq8LlcgILM0hYLieZag
Thank you
Hi Sylva, you are very welcome and thanks for sharing your photo.
This is a wonderful cake – easy to make and very tasty. I’ve made it several times and it’s a real hit in my family.
Thanks for your good feedback, Natalia.
Unbelievably delicious – so moist!! It’s quite hot out here , therefore I did store it in the refrigerator and it’s still just as moist. I meant to decorate the top with peaches but ran out! I didn’t have fresh lemons, but added lemon extract instead.
Hi Marta, thanks for your great comments and feedback! Glad you enjoyed this cake.
Natasha can u use canned peaches? I made your lemon poppy seed cake, it was delicious. Thank u for all if your recipes, I love them.
Hi Linda, canned peaches will work too. Just make sure to use well-drained canned peaches.
What can I substitute the butter with to make this cake dairy free?
Hi Lana, I haven’t tried anything besides butter, so I’m not sure if a dairy-free substitute would work or would create the proper consistency for the cake since there is no liquid in this cake besides the eggs. I just haven’t tested anything else. Maybe someone else has tried? Thanks in advance! 🙂
I made this yesterday in a spring form pan, as I wanted to turn it into a strawberry shortcake. It watched the baking time so I wouldn’t cook it to a crisp. It came out really well, and the family decided to eat it as is, without any frosting. Simple, yet tasty.
I’m so glad you enjoyed it, Michelle! Thank you so much for sharing that with me.
If there are any leftovers is it best to put cake in fridge or leave at room temp?
Hi Jessica, if it’s overnight, I would store at room temperature but refrigerate longer than that.
Hi!
This looks absolutely delish!!
Can I use a regular non stick cake pan instead of a springform pan?
Hi Deborah, I think it would overwhelm a 9″ cake pan. It might possibly work in a 10″ pan but it would be a shorter cake and you may need to adjust the bake time slightly.
If I’m not serving any of the fruit cakes (blueberry, peach, etc) until the following day, do I need to store it in the fridge overnight?
Hi Bettye, You could leave it at room temperature overnight, but I would cover and refrigerate if storing longer. I haven’t tried it in the freezer myself, so I can’t really say. If you do try it, please let me know how you like it.
I want to make orange cake but please let me know substitute for eggs.
Hi Neha, I haven’t tested anything besides eggs.
It is hard to get fresh peaches here in Malaysia. Could i substitute with canned peaches. Btw love your strawberry cake!
Hi there Noella, canned peaches will work too. Just make sure to use well-drained canned peaches.
Thanks! Love your recipes. Fuss free and delicious! Made this with canned peaches and it was delicious!
That’s so great, Noella! I’m so glad you enjoyed this recipe!
Hi Natasha I made peach cak easy and delicious thank u 🌹🙏💕
Nice, thanks for sharing! I’m glad you enjoyed this peach cake.
Hi Natasha,
I am a big fan of your and have tried many recipes and love it all.
I would like to try the peach recipe and can I use canned peaches?
Hi, that should work to use well-drained canned peaches.
Hi Natasha,
I tried this cake last week. I couldn’t find peaches during this time so I substitute it with mandarins and add a little bit of orange liqueur to it. It came out very well and everyone loved it. Thank you so much for this recipe.
You’re welcome, Manushi! I’m happy you enjoeyd this recipe!
Loved the cake. Can I use frozen peaches?oo
Hi Mary, I have not tried this with frozen peaches. I imagine some adjustments may need to be made if using frozen; otherwise, it will be too wet.
Used canned mangoes instead of peaches and added orange extract, the result was great!
Me and my partner loved it
Wow that is great! I’m glad you loved it using your substitutes. Thank you for sharing.
I make this cake with blueberries (frozen mainly that I’ve picked up) many, many times. It is always a hit. Thank for the recipe 🙏🏻
You’re welcome! I’m happy you enjoyed that!
Making it for the second time in a week, it was such a success on the first go.
Blanching the peaches for 2 minutes in boiling water, then cooling them so you can handle them, really helps with the peeling and chopping.
Thank you so much for sharing that tip with us Gillian!
Hi Natasha,
Can I use canned peaches in this recipe if the peaches are dried correctly? Thanks in advance.
Hi Susan, I think this could work well with well-drained canned peaches.
Hi Natasha, love the peach , cake, and the strawberry one have made both recently. I think the sour cream adds to the moisture of the strawberry cake. So today I double the recipie and made two apricot cakes. They are in the oven now. And I’m sure they will be delish. Love the real chicken egg thingy, made me giggle,still think you are the cutest girl around and love your videos<
Not sure how you are making a living with this, but know you really enjoy this. It is stone fruit apricot peach season here in the BCs Okanagan. Next will be nectarines
Thanks for sharing that with us, I think you will love it! I hope you enjoy every recipe that you try.
Hi Natasha,
Can peach be substituted with nectarines?
Thanks,
Arushi
I haven’t tried nectarines here but I think that would work.
Very yummy recipe! I substituted Better Batter flour for a gluten free cake and it was delicious. I will definitely make it again and again.
Sounds awesome! Thanks for sharing that with us, Sherry.
Hey Natasha,
Fresh Ontario tart cherry season is almost here. Do you think they will work with this recipe?
Hi George, I haven’t tested this recipe with Ontario tart cherry to advise but I think it could work. If you experiment, let me know how you liked the recipe
hi, is there any substitute for eggs?
I haven’t tested anything besides eggs.
Hi Natasha, Can i make this with canned peach since it is not the season for fresh one?
Hi Kathy, I think this could work well with well-drained canned peaches.
We tried the recipe and it came out really well. We converted the quantities for a 9″ pan to a 10″ pan. After tasting the cake we decided to use the batter recipe to make a cannoli cake. Looked for one on your site and couldn’t find it. We’re going to triple the batter recipe without the peaches and bake three cakes. Cut each in half for a six layer caker and slather each layer with a dark rum
syrup on all the layers topped with cannoli cream. Frosting will most likely be whipped cream. We could use a nice butter cream too. We’ll let you know how it turns out. Gotta have me a piece of peach cake now. Thanks again. Grampa Joe
Thank you so much for sharing that with me. We look forward to that feedback!
Hello,
I will make your recipe as my employer likes peach. Instead of bits of peaches I will make them into purée. Is that possible???
Hi Estela, I haven’t tried pureeing peaches in this cake so I’m not sure if it would be too much moisture in the batter. I couldn’t recommend that without testing first.
eeeekk, I wouldn’t try that….as Natasha said, it would be like adding liquid. Even using canned peaches, you would need to drain them well. Sorry if you think I’m a buttinsky!
Thanks Natasha! I am going to give this a go for my son who requested a peach cake for his birthday Do you think it would still work split between 2 traditional cake pans so I can layer and frost? I am looking at the ingredients and thinking doubling would make… a lot of cake. Haha. But I don’t want them to be paper thin either. I am lousy at the math of baking.
Hi Sarah, You may need to watch cook time closely for 2 pans since it will be thinner, I can’t say exactly how much time since I haven’t tried it that way myself.
Have made with delicious summer peaches- so good, everyone loves it!
Really need to know if anyone has tried to freeze- would love to put a couple away before end of summer.
Thanks for your help.
Hi Judy, I haven’t tried that but I imagine it could work. I would add powdered sugar just before serving though since that will turn gummy with moisture in the freezer and when it is thawed.
Hi Judy,
I have frozen the peach cake and it was perfect when we defrosted – it was almost more flavorful.
Hi Natasha,
Can I use avocado oil instead of butter?
Hi Sosi, I honestly haven’t tested that so I can’t say for sure. If you experiment, please let me know how it goes.
Can this be made in a 9×13 Pyrex?
Also , should recipe be doubled?
Hi Wendy, I haven’t tested that but I think it could work. If you experiment, you may need double up or make 1.5 of the recipe to avoid it being too thin. Let me know how you liked the recipe
If I were to use your almond cake recipe and add in peaches, do you think that would work out?
Hi, I haven’t tried that but I think it is worth experimenting.
Natasha,
My second comment in a week! This peach cake was perfection! I served it for guests last night and it was wonderful! I followed your instructions and it baked for 50 min, was light, moist and tasted amazing!! Thank you so much! Loving your recipes! Making the apple cake next!
You’re welcome! I’m so happy you enjoyed it Kathy!
Hi Natasha. Couldn’t wait to make this recipe for your peach cake. I made it the other day and it came out delicious and it looks just like your picture. Thanks for all your wonderful recipes.
I’m so happy to hear that! Thank you for sharing your great review, Georgette!
Hey Natasha
This cake is absolutely amazing. I baked this cake the 3rd time last week. My husband and I absolutely love this recipe. Last week I tried with donut peaches and it was just as good. The lemon zest gives the cake that beautiful smell and a kick in the taste buds. I have more peaches in the fridge…will definitely be baking this little beauty once again. Thank you so much for during your amazing recipes. I absolutely love your recipes!!!
You’re so welcome Safiya! I’m so happy you both enjoyed this Peach cake!
Hi Natasha,
Haha….it was totally my mistake. I went back to the amount of ingredients I put, and I totally put waaay too much butter. Don’t know what happened 🤣.
I did not give up and I made a second batch, this time making sure I didn’t mess up. It came out SUPER nice, even with pineapple. I made sure I drained all the liquid from the pineapple.
Thank you for your reply, sorry about the false alarm 🤣.
Keep coming up with great recipes!
Cheers,
Roxy
I’m so happy to hear that worked out for you the second time around! Thank you for sharing your great review!
Hello, love your website!
Just tried making the peach cake.
Followed the recipe. Did not have peaches but used fresh pineapple instead. Made sure that it is not wet. The batter came out very wet and greasy. While baking the butter was dripping onto the bottom of the oven. Tasted amazing though :). I am sure the reason was not the pineapple. Looked like the amount of butter was too much. (3/4 of a cup did seem a bit much). I watched the video and the amount of butter you put in the bowl seemed less than the amount I had.
Can you advise.
Thanks!
Hi Roxy, I haven’t experienced that I’m wondering if altering it was the culprit since pineapple does release a lot of juices. Was anything else altered in the recipe?
I loved this cake! I followed the directions and it came out amazing! I also did a homemade cream cheese icing instead of a powder sugar dusting. I would like to try it in 2 9 inch cake pans next time to make a double layer cake or make cupcakes. Do you have any idea what cooking time may look like for those?
Hi Elle! it may overwhelm a regular cake pan. It would probably fit into a 10″ cake pan or a 9″ square pan, but a regular 9″ round pan probably won’t have tall enough walls. You may need to watch cook time closely for 2 pans since it will be thinner, I can’t say exactly how much time since I haven’t tried it that way myself.
Tried it today and Came out excellent!Thanks a lot.
Can you freeze this cake?
Hi Fasmin, I haven’t tried that but I imagine it could work. I would add powdered sugar just before serving though since that will turn gummy with moisture in the freezer and when it is thawed.
Thank you for the great recipe! Made it today for my mother in law and she just phoned me to tell me that was the best cake she has ever had and she is 80 years old!
Wow! What a compliment!! I’m so glad you enjoyed it! Thank you for the wonderful review!
Thank you for delicious recipe 🙂 I made it twice. First time it was a little runny in the center (I think because it needed extra time in the oven) but my family liked it anyway. The second time it was perfect. I enjoy it has peaces in every bite. I definitely will make it again and again 🙂
That’s so great Svetlana! I’m so happy you all enjoyed this recipe! Thank you for the great review!
When I made this I was careful to follow the directions, but the cake fell in the center. That rarely has happened to me; what went wrong? But I filled the depression with frosting and the cake itself was moist and delicious. I got lots of positive feedback!
Hi Kris, I’m glad you still enjoyed the flavor. Was there anything that may have been substituted in the recipe? Also, was the butter at room temperature and not melted? It is also important to beat adequately between steps and not to shorten the mixing time. Be sure baking powder is not expired and that eggs are at room temperature. I hope that helps with troubleshooting! 🙂
I need to make ahead of the date I will be serving. Can this cake and your blueberry lemon cake be frozen? Has anyone done this?
Hi Elaine! You could leave it at room temperature overnight but I would cover and refrigerate if storing longer. I haven’t tried it in the freezer myself so can’t really say. If you do try it please let me know how you like it.
Hi Natasha! I was looking for a peach pie recipe since we have way too many peaches in our garden. Made this cake today. Great recipe, thank you very much:) The only thing – I baked in convectional oven and, reading previous comments, took a pie out at 55 minutes ( I was afraid to burn it and it looked nice brown). The pie turned out fluffy and peaches were evenly distributed but seemed a bit soggy. Should I maybe keep it in the own for the full hour or more next time to make it a little bit drier? Or maybe I put too much butter? 12 tbsp as directed I think. Thanks a lot and have a great day 🙂
I would keep it in the oven until it is cooked through and trouble shoot from there. 12 TBsp sounds right for 3/4 cups of butter.
Hi Natasha, can the cake stay outside or needs to be refrigerated? Thank you so much!!
Hi Sarah, you could leave it at room temperature overnight but I would cover and refrigerate if storing longer.
Hi Natasha, thanks for this delectable recipe. Today, I am going to make this peach cake for the first time. I hope I’ll be able to make the same.
That’s just awesome!
Hi and thank you for your wonderful recipes Natasha. I made this cake today and love how light and airy it is. Taste is also good, although I will go with a tiny bit more sugar next time . Overall, great cake, light and refreshing and summery!
I’m so glad you enjoyed it!
Really good refreshing cake recipe for summer!
The peaches I had weren’t really 100% ripe or sweet yet, so I set them aside for 20 mins. in a bowl with 1 tablespoon of sugar to macerate and draw some sweetness into them & then drained before adding to batter. It worked.
The cake turned out really tasty. Served it for dessert with a scoop of vanilla ice cream – double yum! 🙂
Sidebar – strangely, though my oven was set to 350 (as indicated), this cake only took 42 mins. to bake. Glad I checked the oven before the alarm went off or I may have accidentally overcooked/burned it!
Hi Abby, I’m so glad you loved the recipe! Served with vanilla ice cream sounds amazing and now I’m totally craving this cake! 🙂 I’m not sure if this helps but if you are cooking in a convection oven, you would need to bake for less time since the air circulates in the oven and bakes everything a little faster than conventional ovens.
Made this yesterday (my 5th or 6th time making it) for our friends who are visiting from Taiwan. This time, got all of the ingridients and because I was in a rush, didn’t read the instructions until after I had combined the butter, eggs, and sugar… Oops. Decided to go ahead and mix anyway and then carefully follow the remainder instructions. Turned out just as good, if not better, than previous times… Our friends even asked for the recipe 🙂
Yay, I’m happy to hear the recipe was a great success Nat! Thanks for sharing your great review and spreading the love!
Can i replace the 3/4 cup butter with oil pl? And if this is possible what amount of oil should I use?
I tried the berries cake it was delicious tks
Hi Maria, I’m not sure that it will work the same way. It might change the consistency of the cake. If you experiment with it, let me know how it goes. But one of the readers wrote this: “I love your recipes but for this one, I just had to add 1/2 cup of milk and replaced the butter with just about 1/4 c of coconut oil & turned out perfectly delicious and moist cake!”
Hey there Natasha darlin omg love the video demo this is like my fifth or sixth time making it it’s always such a very big hit thanx again for sharing have a really very blessed week peace
Thank you so much Tzivia for always making our recipes and for the compliment 😀
Hey, so I only have a few small peaches….Can I still make this, but simply substitute the remaining peaches with apples?
Oh, and I don’t have a springform pan. Will a regualr one work?
Hi Joann, it may overwhelm a regular cake pan. It would probably fit into a 10″ cake pan or a 9″ square pan, but a regular 9″ round pan probably won’t have tall enough walls.
Hi can you bake this is in a 9×13 pan? Or bigger? And also can you substitute mango for the peaches? Thanks!
Hi Connie, I have not tried this with mangos but I think it would be a good experiment! Let me know if you try it out.
Hi Joann, I think that should work so long ad the apples are not sliced too thickly.
Hi. I tried this receipe last night. The cake turned out tasty but quite soggy by where the peaches were. Do you know how i could make it less wet and soggy? Thanks, Gemma 🙂
Hi Gemma, I haven’t had that experience. Did you use more peaches that what the recipe calls for? Were they frozen, fresh, canned? The type of peaches used and quantity might cause it to be more moist. I hope that helps!
Tried your Peach Cake recipe. It was really awesome. My family members loved it. Thanks for such a lovely recipe.
You’re welcome Cecelia! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your great review!
I am curious as to why your videos show you using vegetable oil for the top four cakes, but the recipes say 3/4 c. butter?
I am referring to the blueberry-lemon; strawberry w/sb sauce, apple cake; and peach cakes.
Hi Patricia, The strawberry cake and blueberry cake have the same base but the peach cake and apple cake are completely different so they do not use oil 🙂 The apple cake does not have any oil or butter in it at all 🙂
I love all of your recipes Natasha! I was wondering if I could use canned peaches because my family wa ya me to try and make this for Thanksgiving celebration in addition to the normal pumpkin and apple pie’s we make. Thank you, Pattie
Hi Patricia, I think this could work well with well-drained canned peaches. 🙂
I love your recipes but for this one, I just had to add 1/2 cup of milk and replaced the butter with just about 1/4 c of coconut oil & turned out perfectly delicious and moist cake! I was just wondering what the outcome would be without any liquid component to the batter. So, I didn’t take any chances but added the milk instead. 🙂
I’m so glad you enjoyed the recipe!! Thank you for sharing your notes on substitutions. 🙂
Hi Natasha,
I just wanted to say, I tried about half of the recipes on your website, I am a huge fan of all the recipes. I wanted to especially compliment you on this cake, it is just outstanding! I wanted to try it with strawberries instead of peaches, can you tell me how much strawberries I will have to add? I would think 2 lb, but afraid it’s too much.
Hi Zhanna, I haven’t tried this particular one with strawberries but I do think that would be too much. Take a look at my easy strawberry cake which is similar to this one for ideas on how much and how to incorporate the strawberries. 🙂 you could use the 2nd pound of strawberries for sauce like I did in the other strawberry cake which works really well.
Hi Natasha! You are amazing 🙂
Would it be the same recipe if I substituted peaches for raspberries ?
Hi Ivana, I haven’t tried that substitution but I don’t see why not! I think it would work 🙂 If you try it, let me know how you liked it!
Hi Natasha, the recipe looks great. Can I use canned peaches
Hi Alice, I think that could work well, just be sure they are very well drained and let them sit in a colander while you are preparing the batter.
Such a simple recipe yet delicious result! Made this yesterday and it turned out really moist and yummy! Thank you for such a great recipe!
You’re welcome Anika! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your excellent review!
Love your recipes- just wondering with the peach cake if this recipe can be made into cupcakes and the added peaches on top dipped in a simple syrup prevent them from browning, again I love your recipes and videos
Hi Germaine, I haven’t tried making this into cupcakes but I do think it’s worth an experiment! the idea of dipping the peaches for the topping sounds great! If you dip them, you probably won’t need to dust with powdered sugar since it will become moist and won’t be visible.
Hi Natasha, thank you so much for your awesome site, love every single detail!!! May I ask if you ever tried this recipe with mangoes by any chance? What do you think? Would it work? Thank you for the answer in advance!!!
Hi Nataliya, I have not tried this with mangos but I think it would be a good experiment! 🙂 Let me know if you try it out 🙂
Hey Natasha, I made this yesterday and it is delicious! The peaches did sink to the bottom though, any idea why that could have happened? I did end up using about a cup more of peaches than the recipe because I had really big peaches (not sure if that had anything to do with it).
Hi Lidiya, it could be due to using too much peaches or maybe cutting the pieces too large. The peaches are heavy so they can weigh down the cake and sink to the bottom if there are too many. I’ve had that experience when making my blueberry cake. I’m so glad you loved it 🙂
Hi Natasha,
Love your website. I use a little trick to keep blueberries from sinking… coat in a little bit of flour before adding to mix!
🙂
Jackie
Thanks for sharing! 🙂
I would appreciate it if you included weights for flour as it is so important in baking. Thanks!
Hi Lynn, I do have the measurements in grams in the print-friendly recipe towards the bottom of the post. We have been adding the weights in more recent baking posts due to reader requests 🙂
What could I sub for the butter? I want to make a dairy free version.
Hi Cathy, I haven’t tried anything besides butter so I’m not sure if a dairy free substitute would work or would create the proper consistency for the cake since there is no liquid in this cake besides the eggs. I just haven’t tested anything else. Maybe someone else has tried? Thanks in advance! 🙂
This cake is fantastic. It reminds me of my childhood and the delicious cakes my mom used to bake. The batter itself is worthy of being consumed raw. Although that may not be a great idea. Thanks again for another wonderful recipe. This one will be a keeper for years. I’ve already directed many a taste-testers to your website. Thank you.
You’re welcome Katrina! I’m glad to hear you are enjoying the recipe! Thanks for following and sharing your great review!
Made it! Loved it! it flu out in one setting… have to make double next time. Thank you for the recipe.
LOL, that’s great! I’m glad to hear it was so well liked! Thank YOU for sharing your great review Natalia!
Made this today and it’s absolutely delicious! Easy to make and great with tea, coffee or a glass of milk! Thanks Natasha!!!
You’re welcome Christina! I’m glad you love it! Thanks for sharing your great review!
Should you only use fresh peaches or can you use canned peaches? What about also using some sort of other fruit such as berries instead of peaches?
Hi Maria, I always make this with fresh but I think well drained canned peaches would still work well.
Just tried that cake and man it’s so easy to make and super fluffy and DELICIOUS 😋 I just used caned Mandarinen instead of peach because my son ate all the peaches I cutted for the cake 🙄🙈 but once I buy more peaches I’ll bake it again! Thank you for sharing the recipe 😍
You’re welcome Eva! I’m glad you enjoy the recipe so much! Thanks for sharing your wonderful review! 😀
I’m not even a big cake fan but your cake looks amazing!
It’s so easy AND delicious! Please let me know what you think of the recipe if you decide to make it!
Wow, that cake looks delicious!!!! Just bought some peaches this weekend. Can’t wait to try making it!!!
You’re in for a treat! Please let me know what you think of the recipe Dana!
I made this cake yesterday for a party, and it was delicious! I used 3 peaches and 2 ripe plums, and 1 tsp of vanilla (instead of 1/2 tsp), but other than that I followed the recipe and it turned out beautifully! It was super yummy with home-made ice cream.
YUM, that sounds delicious! I’m glad you enjoy the recipe Melene! Thanks for sharing 🙂
Woke! Your oeach cake look so scrumptious, I have some peaches, will make some today. Thank you so much for sharing
My pleasure! Please let me know what you think! 🙂
I am making a bunch of desserts for a dessert auction in two weeks. This looks perfect, but I’m wondering if I can freeze the cake and defrost the night before or morning of. Either way, I’m going to make it!
Hi Christianne, I haven’t tried that but I imagine it could work. I would add powdered sugar just before serving though since that will turn gummy with moisture in the freezer and when it is thawed.
So easy to make and the taste is wonderful! I really love this cake as another wonderful way to use peaches. I’ve already frozen several batches of peaches to make this cake during the winter. I tried adding some chopped pecans to the top; great crunch with the powdered sugar topping. Thanks so much for posting.
You’re welcome Jan! I’m glad to hear you enjoy the recipe as much as I do! Thanks for sharing your excellent review!
try Apples …my mom use to make it and I as well for my Family…
mmm I bet apples would be great! Thanks Monika!
I want to make this. But can I make it in a regular cake pan or does it have to be a springform pan? If it’s a must I will go buy one. Thanks
Hi Arpi, it may overwhelm a regular cake pan. It would probably fit into a 10″ cake pan or a 9″ square pan, but a regular 9″ round pan probably won’t have tall enough walls.
Thank you, can’t wait to try it. All your recipes are yummy. 🙂
My pleasure! Thanks for following 🙂
It’s delicious. This will be our #1 during the peach season. Thank you for the recipe!
You’re welcome Galina! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
OMG this looks heavenly! Those chunks of peaches are making me drool.
It’s divine Kelly! Please let me know what you think when you decide to make it!
Hi Natasha, this peach cake is absolutely divine! I had a few peaches left and wasn’t sure what to do with them, and then boom, like a magic your recipe came up. We loved this peach cake, it’s so light, moist and perfect. Thank you for this great recipe!
We truly appreciate all of your recipes, because they are always turned out great and so simple and easy to follow and of course all of your recipes are so afordable! We arw saving with your recipes and eating healthier too😊. Thank you, you are the best!!!
Hello Saniya! You’re welcome, I’m glad to hear you’re enjoying the recipes! Thanks for following and sharing your excellent review!:)
I intend to make this since I love your blueberry lemon cake. I’m going to have to make a binder with all your recipes in it for quick and easy reference. Your recipes are the best. I will be trying the Russian Apple Cake recipe now that apple season is here. Thoroughly enjoy your recipes.
I’m glad to hear that! Thanks so much for following and please let me know what you think of this recipe!
Sounds like the perfect way to take advantage of the last of the summer peaches! Yum.
Right!! 🙂
U guys are amazing- keep it up- I love the part with chicken giving u eggs 😀
Thanks Alina! I’m glad you enjoy our fun video! 🙂
We stopped at the farmers market last weekend and picked up a big basket of peaches. Unfortunately, they were getting ripe faster than we could eat them — so this recipe came at the perfect time. Made it tonight and it was YUMMY! Took all my will power not to eat the whole darn thing. I’ll admit one piece wasn’t enough and I did go back for seconds. The seconds even got a little vanilla ice cream on top. Oh my word was that beyond good!
Cut the rest into pieces and put them in the freezer for pull out breakfast treats during the week. It’s gonna be a delicious week!
That’s awesome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! 🙂
Hi Nancy, I don’t think there is a setting on our site restricting that. Try opening the recipe in the print-friendly view and going from there – hope that helps! 🙂
Hi Natasha,
Since you asked for ideas, I could imagine this very same cake with an additional layer of caramelized peaches on the top, so it would have to be made upside down. I made something similar here with plums and pecans (if you want to check it out):
P.S.: I like the hen part in the video 😉
Oooh those sound like some really delicious ideas! thank you for sharing!
Lol the chicken!!🐔
I’m glad you liked our guest star! lol. 🙂
This looks delicious but did I miss where to add in the chopped peaches?
Oh dear I can’t believe I missed that ultra important step in the written instructions! I updated that pronto! Thank you so much for pointing that out! 🙂
Hi Natasha,
Could sub gf flour or almond flour?
Hi Jerri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.