Peach Cake Recipe (VIDEO)

This fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com

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!

This fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com

Simple Ingredients for Peach Cake Recipe:

This fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com

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! πŸ˜‰

⬇Print-Friendly Peach Cake Recipe:

Peach Cake Recipe (VIDEO)

4.86 from 27 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com
This fresh peach cake is loaded with a pound of sweet summer peaches. It comes together quickly and is perfect for unexpected company! Its lightly sweet and every bite just melts in your mouth.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Calories: 384 kcal
Servings: 8 slices (9-inch) cake

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

  1. Prep: Preheat Oven to 350˚F, grease a 9" springform pan with cooking spray. Peel and dice peaches into 1/2" thick pieces.
  2. In a small bowl, whisk together dry ingredients 1 1/2 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts
Peach Cake Recipe (VIDEO)
Amount Per Serving
Calories 384 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 107mg 36%
Sodium 100mg 4%
Potassium 255mg 7%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 30g
Protein 5g 10%
Vitamin A 16.1%
Vitamin C 4.7%
Calcium 6.2%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

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 fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com

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

This fresh peach cake recipe is loaded with a pound of sweet summer peaches. Easy peach cake that comes together quickly and is perfect for entertaining! | natashaskitchen.com

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Elle Shook
    October 21, 2018

    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? Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Elle! it may overwhelm a regular cake pan. It would probably fit into a 10β€³ cake pan or a 9β€³ square pan, but a regular 9β€³ 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. Reply

  • FASMIN
    September 24, 2018

    Tried it today and Came out excellent!Thanks a lot.
    Can you freeze this cake? Reply

    • Natashas Kitchen
      September 24, 2018

      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. Reply

  • Jelka
    September 23, 2018

    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! Reply

    • Natashas Kitchen
      September 23, 2018

      Wow! What a compliment!! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Svetlana
    September 7, 2018

    Thank you for delicious recipe πŸ™‚ 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 πŸ™‚ Reply

    • Natashas Kitchen
      September 7, 2018

      That’s so great Svetlana! I’m so happy you all enjoyed this recipe! Thank you for the great review! Reply

  • Kris
    August 13, 2018

    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! Reply

    • Natasha
      August 14, 2018

      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! πŸ™‚ Reply

  • Elaine
    August 8, 2018

    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? Reply

    • Natashas Kitchen
      August 8, 2018

      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. Reply

  • Yulia
    July 15, 2018

    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 πŸ™‚ Reply

    • Natashas Kitchen
      July 16, 2018

      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. Reply

  • Sarah
    July 2, 2018

    Hi Natasha, can the cake stay outside or needs to be refrigerated? Thank you so much!! Reply

    • Natasha
      July 2, 2018

      Hi Sarah, you could leave it at room temperature overnight but I would cover and refrigerate if storing longer. Reply

  • Raushan
    June 25, 2018

    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. Reply

    • Natashas Kitchen
      June 25, 2018

      That’s just awesome! Reply

  • Nooshin
    June 15, 2018

    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! Reply

    • Natashas Kitchen
      June 16, 2018

      I’m so glad you enjoyed it! Reply

  • Abby
    May 25, 2018

    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! πŸ™‚
    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! Reply

    • Natasha
      May 25, 2018

      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! πŸ™‚ 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. Reply

  • Nat L
    May 25, 2018

    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 πŸ™‚ Reply

    • Natasha's Kitchen
      May 25, 2018

      Yay, I’m happy to hear the recipe was a great success Nat! Thanks for sharing your great review and spreading the love! Reply

      • Maria Catania
        May 28, 2018

        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 Reply

        • Natasha
          May 28, 2018

          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!” Reply

  • Tzivia
    May 22, 2018

    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 Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Thank you so much Tzivia for always making our recipes and for the compliment πŸ˜€ Reply

  • joann
    March 22, 2018

    Hey, so I only have a few small peaches….Can I still make this, but simply substitute the remaining peaches with apples? Reply

    • joann
      March 22, 2018

      Oh, and I don’t have a springform pan. Will a regualr one work? Reply

      • Natasha
        natashaskitchen
        March 24, 2018

        Hi Joann, it may overwhelm a regular cake pan. It would probably fit into a 10β€³ cake pan or a 9β€³ square pan, but a regular 9β€³ round pan probably won’t have tall enough walls. Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      Hi Joann, I think that should work so long ad the apples are not sliced too thickly. Reply

  • Gemma A
    February 1, 2018

    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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      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! Reply

  • Cecilia Dsouza
    February 1, 2018

    Tried your Peach Cake recipe. It was really awesome. My family members loved it. Thanks for such a lovely recipe. Reply

    • Natasha's Kitchen
      February 1, 2018

      You’re welcome Cecelia! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your great review! Reply

  • PATRICIA GARCIA
    December 26, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      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 πŸ™‚ The apple cake does not have any oil or butter in it at all πŸ™‚ Reply

  • Patricia DeFinis
    November 18, 2017

    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 Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Patricia, I think this could work well with well-drained canned peaches. πŸ™‚ Reply

  • Mommyjarev
    October 19, 2017

    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. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      I’m so glad you enjoyed the recipe!! Thank you for sharing your notes on substitutions. πŸ™‚ Reply

  • Zhanna
    October 9, 2017

    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. Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      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. πŸ™‚ you could use the 2nd pound of strawberries for sauce like I did in the other strawberry cake which works really well. Reply

  • Ivana Lola
    September 27, 2017

    Hi Natasha! You are amazing πŸ™‚
    Would it be the same recipe if I substituted peaches for raspberries ? Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Ivana, I haven’t tried that substitution but I don’t see why not! I think it would work πŸ™‚ If you try it, let me know how you liked it! Reply

  • Alice
    September 20, 2017

    Hi Natasha, the recipe looks great. Can I use canned peaches Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      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. Reply

  • Anika
    September 18, 2017

    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! Reply

    • Natasha's Kitchen
      September 18, 2017

      You’re welcome Anika! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your excellent review! Reply

  • Germaine
    September 17, 2017

    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 Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      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. Reply

  • Nataliya
    September 15, 2017

    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!!! Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      Hi Nataliya, I have not tried this with mangos but I think it would be a good experiment! πŸ™‚ Let me know if you try it out πŸ™‚ Reply

  • Lidiya
    September 13, 2017

    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). Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      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 πŸ™‚ Reply

      • Jackie
        September 15, 2017

        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!
        πŸ™‚

        Jackie Reply

        • Natasha
          natashaskitchen
          September 15, 2017

          Thanks for sharing! πŸ™‚ Reply

  • Lynn Krasnowski
    September 12, 2017

    I would appreciate it if you included weights for flour as it is so important in baking. Thanks! Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      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 πŸ™‚ Reply

  • Cathy
    September 12, 2017

    What could I sub for the butter? I want to make a dairy free version. Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      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! πŸ™‚ Reply

  • Katrina Manookian
    September 12, 2017

    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. Reply

    • Natasha's Kitchen
      September 12, 2017

      You’re welcome Katrina! I’m glad to hear you are enjoying the recipe! Thanks for following and sharing your great review! Reply

  • Natalia Moukhina
    September 11, 2017

    Made it! Loved it! it flu out in one setting… have to make double next time. Thank you for the recipe. Reply

    • Natasha's Kitchen
      September 11, 2017

      LOL, that’s great! I’m glad to hear it was so well liked! Thank YOU for sharing your great review Natalia! Reply

  • Christina
    September 11, 2017

    Made this today and it’s absolutely delicious! Easy to make and great with tea, coffee or a glass of milk! Thanks Natasha!!! Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re welcome Christina! I’m glad you love it! Thanks for sharing your great review! Reply

  • Maria
    September 11, 2017

    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? Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Maria, I always make this with fresh but I think well drained canned peaches would still work well. Reply

  • Eva
    September 11, 2017

    Just tried that cake and man it’s so easy to make and super fluffy and DELICIOUS πŸ˜‹ I just used caned Mandarinen instead of peach because my son ate all the peaches I cutted for the cake πŸ™„πŸ™ˆ but once I buy more peaches I’ll bake it again! Thank you for sharing the recipe 😍 Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re welcome Eva! I’m glad you enjoy the recipe so much! Thanks for sharing your wonderful review! πŸ˜€ Reply

  • September 11, 2017

    I’m not even a big cake fan but your cake looks amazing! Reply

    • Natasha's Kitchen
      September 11, 2017

      It’s so easy AND delicious! Please let me know what you think of the recipe if you decide to make it! Reply

  • September 11, 2017

    Wow, that cake looks delicious!!!! Just bought some peaches this weekend. Can’t wait to try making it!!! Reply

    • Natasha's Kitchen
      September 11, 2017

      You’re in for a treat! Please let me know what you think of the recipe Dana! Reply

  • Melene
    September 10, 2017

    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. Reply

    • Natasha's Kitchen
      September 10, 2017

      YUM, that sounds delicious! I’m glad you enjoy the recipe Melene! Thanks for sharing πŸ™‚ Reply

  • Rachani Harrington
    September 10, 2017

    Woke! Your oeach cake look so scrumptious, I have some peaches, will make some today. Thank you so much for sharing Reply

    • Natasha's Kitchen
      September 10, 2017

      My pleasure! Please let me know what you think! πŸ™‚ Reply

  • Christianne
    September 9, 2017

    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! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      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. Reply

  • Jan Myers
    September 9, 2017

    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. Reply

    • Natasha's Kitchen
      September 10, 2017

      You’re welcome Jan! I’m glad to hear you enjoy the recipe as much as I do! Thanks for sharing your excellent review! Reply

  • Monika
    September 9, 2017

    try Apples …my mom use to make it and I as well for my Family… Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      mmm I bet apples would be great! Thanks Monika! Reply

  • Arpi
    September 9, 2017

    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 Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      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. Reply

      • Arpi
        September 10, 2017

        Thank you, can’t wait to try it. All your recipes are yummy. πŸ™‚ Reply

        • Natasha's Kitchen
          September 10, 2017

          My pleasure! Thanks for following πŸ™‚ Reply

  • Galina
    September 9, 2017

    It’s delicious. This will be our #1 during the peach season. Thank you for the recipe! Reply

    • Natasha's Kitchen
      September 9, 2017

      You’re welcome Galina! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • September 9, 2017

    OMG this looks heavenly! Those chunks of peaches are making me drool. Reply

    • Natasha's Kitchen
      September 9, 2017

      It’s divine Kelly! Please let me know what you think when you decide to make it! Reply

  • Saniya
    September 9, 2017

    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!!! Reply

    • Natasha's Kitchen
      September 9, 2017

      Hello Saniya! You’re welcome, I’m glad to hear you’re enjoying the recipes! Thanks for following and sharing your excellent review!:) Reply

      • Debbie
        September 10, 2017

        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. Reply

        • Natasha's Kitchen
          September 10, 2017

          I’m glad to hear that! Thanks so much for following and please let me know what you think of this recipe! Reply

  • September 9, 2017

    Sounds like the perfect way to take advantage of the last of the summer peaches! Yum. Reply

    • Natasha's Kitchen
      September 9, 2017

      Right!! πŸ™‚ Reply

  • Alina
    September 8, 2017

    U guys are amazing- keep it up- I love the part with chicken giving u eggs πŸ˜€ Reply

    • Natasha's Kitchen
      September 9, 2017

      Thanks Alina! I’m glad you enjoy our fun video! πŸ™‚ Reply

  • JerseyBuckeye
    September 8, 2017

    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! Reply

    • Natasha's Kitchen
      September 8, 2017

      That’s awesome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! πŸ™‚ Reply

  • Natasha
    natashaskitchen
    September 8, 2017

    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! πŸ™‚ Reply

  • September 8, 2017

    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 πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      Oooh those sound like some really delicious ideas! thank you for sharing! Reply

  • Guest
    September 8, 2017

    Lol the chicken!!πŸ” Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      I’m glad you liked our guest star! lol. πŸ™‚ Reply

  • Sylvia
    September 8, 2017

    This looks delicious but did I miss where to add in the chopped peaches? Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      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! πŸ™‚ Reply

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