This peach cake is the perfect summer dessert, filled with fresh, ripe peaches bursting with flavor. It has a coffee cake-like texture, but every bite melts in your mouth. Enjoy this cake with coffee or as a fantastic afternoon snack.

I love it when fresh peaches become available. There is always this debate about whether I should make a peach cobbler or this delicious peach cake. To be honest, I make both. In a few easy steps, this cake will be in the oven. You can have it warm out of the oven or allow it to cool and have it as an afternoon snack. This cake can look so fancy if you allow it to cool. With a little dusting of powdered sugar, your guests will think you spent hours on this dessert when really it took 20 minutes to put together and a little less than an hour in the oven.

Why you’ll love this recipe

  • This soft cake is tender, moist, and juicy with the sliced peaches.
  • A great way to showcase fresh summer peaches that are lightly spiced with cinnamon
  • This cake is quick and easy to make requires no special toppings, and no mixer.

Ingredients you will need

  • Flour All-purpose flour works best as the base for this cake’s structure.
  • Baking powder and baking Soda There are a lot of wet ingredients in this cake, so you need to have both leavening agents so that you don’t end up with a dense cake.
  • Oil You can use olive oil, vegetable oil, or melted coconut oil. Using oil vs. butter helps to keep a moist crumb.
  • Sugar There isn’t a lot of sugar in this cake, and that’s because the peaches are sweet on their own.
  • Eggs This will provide the structure and stability you need for this cake.
  • Vanilla and almond extract The combination of vanilla and almond is perfect for this recipe. Use the best-quality vanilla and vanilla extract.
  • Sour Cream In this recipe, you can use sour cream or Greek yogurt, both of which will provide a slight tang and creamy moisture. You can also use dairy-free yogurt or sour cream.
  • Lemon zest and juice I find the lemon really brightens everything up in this cake, and without it, it really seems to lack the fresh citrus flavor.
  • Fresh Peaches Ripe peaches are best for this recipe; you will need about 2 cups of sliced peaches. I prefer to have the peaches peeled first, but that’s completely optional.
  • Cinnamon This is optional, but it is a nice warming spice that goes great with peaches.

How to make a fresh peach cake

  • Preheat the oven to 350°F and grease your 9” springform pan.
  • Peel and chop your peaches 3-1/2 peaches cut into ½ inch chunks and set aside the remaining half a peach for decorating the top of the cake.
  • Dry ingredients in a small bowl, and whisk together flour, baking powder, and baking soda.
  • Wet ingredients in a large bowl beat together butter and sugar for 4-5 until smooth light and fluffy. Add eggs one at a time continue to mix until combined and then add vanilla, almond extract, and lemon zest.
  • Combine slowly and add your flour mixture into your large bowl until blended and you don’t see any more flour.
  • Fold in the peaches gently into the mixture just until evenly dispersed into the batter. Transfer batter into prepared spring for pan and smooth out the top.
  • Cut the half peach into thin slices and press them into the top of the cake batter. Place in the oven for 55-65 minutes or until a toothpick comes out clean. This can also be done in a 9 x 13 pan for 45 minutes.
  • Cool Allow to rest for 30 minutes before serving. Sprinkle with a tablespoon of powdered sugar.

Tips for making this recipe

  • I recommend using a kitchen scale to measure your flour. If you don’t have one, I suggest fluffing up the flour, spooning it into your cups, and then leveling off with a knife. This will help ensure that you don’t use too much flour.
  • Peel your peaches for the best texture. I find the easiest way to get the peels off is to blanch them, place them in boiling water for 30 seconds, and then place them in cold water. The skins will slide right now.
  • Pure vanilla will help to enhance the flavor of the peach cake more than artificial vanilla.
  • Sprinkle the top of the cake with extra fine sugar before placing it in the oven will yield a crispy, golden brown top. This is optional but so delicious.

Frequently Asked Questions

Do I need to peel my peaches?

I prefer the texture, which is best if you peel your peaches before you slice and dice them. But this is really just a personal preference; you can leave them on. I just find that the peel shrinks once it starts to cool and become chewy.

Can I use canned or frozen peaches?

Fresh peaches are best in this recipe, but you can also use canned or frozen peaches. Just make sure to drain and pat dry so that you don’t add too much moisture to the cake.

Can I freeze this Cake?

Yes, once this cake has completely cooled wrap the peach cake tightly with plastic and transfer to it a freezer-safe container or bag. Freeze for up to 3 months.

Can I use other fruit?

This recipe is a great starting point for a variety of fruits; some options that you could use are plums, apples, apricots, nectarines, plums, pears, or cherries. You want to avoid using a juicy berry like strawberries, raspberries, or blackberries.

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Fresh and Delicious Peach Cake

This peach cake is the perfect summer dessert, filled with fresh, ripe peaches bursting with flavor. It has a coffee cake-like texture, but every bite melts in your mouth. Enjoy this cake with a cup of coffee or as a fantastic afternoon snack.
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 1 9-inch spring form pan or 9 x 13 pan

Ingredients
  

  • 1-1/2 cups all-purpose flour 188 g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup vegetable oil or olive oil and coconut oil melted
  • cup granulated sugar plus 2 tablespoons for the peaches
  • 2 eggs
  • ¾ cup sour cream or greek yogurt
  • ½ tsp pure vanilla
  • ½ tsp almond extract
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cups peaches chunks and slices
  • ½ tsp cinnamon optional
  • 2 tbsp powdered sugar optional
  • 2 tbsp fine sugar optional

Instructions
 

  • Preheat the oven to 350°F and grease your 9” springform pan.
  • Peel and chop your peaches 3-1/2 peaches and cut them into ½ inch chunks, and set aside the remaining half a peach for the decorating the top of the cake.
  • Dry ingredients in a small bowl, and whisk together flour, baking powder, and baking soda.
  • Wet ingredients in a large bowl beat together butter and sugar for 4-5 until smooth light and fluffy. Add eggs one at a time continue to mix until combined and then add vanilla, almond extract, and lemon zest.
  • Combine slowly and add in your flour mixture into your large bowl until blended and you don’t see any more flour.
  • Fold the peaches gently into the mixture just until they are evenly dispersed into the batter. Transfer the batter to the prepared springform pan and smooth out the top.
  • Cut the half peach into thin slices and press them into the top of the cake batter. Place in the oven for 55–65 minutes, or until a toothpick comes out clean. This can also be done in a 9 x 13 pan for 45 minutes.

Notes

Another great option is to layer the batter and peaches, so do a layer of cake batter and the peaches and batter and continue until you end up with better and sliced peaches on top. This helps you achieve peaches in every slice.
Keyword fresh, peaches, summer
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