This easy recipe for fresh peach cake is a wonderful way to showcase sweet peaches when they’re in season. Soft and tender with a creamy crumb, and featuring 2 layers of juicy peaches for extra peach flavor in every bite, this cake needs no topping or decorating (though a dusting of powdered sugar is always welcome). It’s the perfect treat to enjoy on a porch swing with a glass of iced tea—or wherever you find summertime bliss.
One reader, Shelby, commented: “Feeling happy eating this. It’s lightly sweetened, which is nice because the juicy peaches make up for the rest of the sugar. The crumb is so tender and melts in your mouth. Love the cinnamon in the center—that is a must! And you can smell the almond extract beautifully mingling with everything else. All of these flavors go so well together. ★★★★★“
This simple yet impressive fresh peach cake is the perfect quick & easy dessert to make when peaches are in season, whether you picked them straight from a tree… or from a roadside farm stand… or from the grocery store when they were on sale. I love peach pie, but sometimes you need a simple dessert recipe that can be ready to eat in the next couple of hours. This peach cake is just the thing!
(Peach crisp and peach cobbler are both wonderful options as well, of course. Especially if you happen to have vanilla ice cream in your freezer.)
Everything You’ll Love About This Fresh Peach Cake
- Super moist, tender, soft cake with juicy cinnamon-spiced peaches
- Great way to showcase fresh peaches during peak peach season
- Quick & easy—no mixer required, no separate topping to make, and you don’t even have to peel the peaches!
- All the flavors you love in peach pie (with less time & effort)
- Not overly sweet, so the fruit’s natural sweetness shines
- Greek yogurt makes for a creamy-like crumb, just like it does in lemon berry yogurt cake
- You could use dairy-free yogurt to make this a dairy-free recipe
- Don’t have to wait hours for it to cool completely before eating
- Transport and serve right from the baking pan
And as a welcome bonus, there’s no complicated decorating required. Just give it a shimmy-shake of confectioners’ sugar over the top before serving—this peach cake is a natural beauty!
Key Ingredients You Need & Why
- Flour: All-purpose flour forms the base for this cake’s structure.
- Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not heavy and flat.
- Salt: For its flavor-enhancing superpowers.
- Oil: Using oil instead of butter in cakes makes for a supremely moist crumb. You can use olive oil, vegetable oil, or melted coconut oil here—baker’s choice.
- Sugar: Granulated sugar is the sweetener for this cake. You don’t need a lot, because the peaches are already sweet on their own.
- Eggs: Eggs provide structure, stability, and richness.
- Vanilla & Almond Extracts: You’ll love the flavor this combo provides. It’s the same duo used to flavor classic sugar cookies.
- Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes, like this grapefruit Greek yogurt cake. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low-fat Greek yogurt, regular yogurt, and sour cream—all were excellent. Greek yogurt added a little more tang and structure, though. You could also use a dairy-free yogurt to make this cake dairy free.
- Lemon Zest & Juice: Lemon brightens everything up, and adds some fresh flavor. Taste testers said the cake was lacking without it.
- Peaches: You need about 2 cups of sliced fresh peaches (peeling them first is optional). See the FAQs below for more information on the best type of peaches to use.
- Cinnamon: Totally optional.
Overview: How to Make Fresh Peach Cake
The cake is layered with peaches. Half batter, half peaches, remaining batter, remaining peaches.
There’s no mixer required for this recipe. Whisk the batter together, and then toss the peach slices with a little sugar to help them release some juices.
Then I like to toss HALF of the sugared peaches in cinnamon, so the fruit slices in the center of the cake mingle with creamy cinnamon swirls (similar to this peach quick bread). The other half of the peaches (without cinnamon) create the top layer of the cake. Again, the cinnamon is optional. You can simply toss ALL of the peaches with the cinnamon, or leave it out entirely.
Here’s the creamy batter, and center layer of cinnamon-sugar peaches:
As you can see, the cake is brimming with fresh peaches. A 9-inch springform pan (what you use for cheesecake) is ideal for this one-layer cake.
Here’s the cake before and after baking:
And while this natural beauty needs no extra embellishments, I like to sift a little dusting of confectioners’ sugar over the top just before serving. And, of course, whipped cream is always a welcome adornment.
Recipe Testing
I’m happy to share my testing process with anyone interested in how this cake came to life! Today’s peach cake is an almost-halved version of my lemon berry yogurt cake and a very slightly scaled-up version of this cherry buckle. I wanted to use oil instead of butter to keep the crumb light and moist.
It doesn’t seem like there’s a lot of flour in the recipe, and you’re right—there’s not! I tested the cake with more, but it made the cake a little tough and heavy. Yogurt is a heavy ingredient, and more flour didn’t necessarily help.
In terms of flavor, lemon juice and almond extract are key. Taste testers felt the entire cake was lacking without these additions.
You can use any variety of peaches—yellow, white, or even doughnut peaches—but you want slightly firm (not hard) peaches with no soft spots. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them in peach muffins.
Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using.
Sure! This is a great cake for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.
The recipe is designed for a 9-inch springform pan, the same type used for lemon cheesecake, but you could also use a 10-inch cast iron skillet that I also use for this blackberry peach skillet cornmeal cake and frittata. A 9-inch or 10-inch square baking pan work too. I also have a recipe for a peach Bundt cake, and a peach quick bread if you want to try those instead.
Fresh Peach Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: serves 8-10
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This easy recipe for fresh peach cake is a wonderful way to showcase sweet peaches when they’re in season. Soft and tender with a creamy crumb, and featuring 2 layers of juicy peaches for extra peach flavor in every bite, this cake needs no topping or decorating (though a dusting of powdered sugar is always welcome). A mixer is not required for this recipe.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
- 2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches
- 2 large eggs, at room temperature
- 3/4 cup (180g) plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
- optional: 1/2 teaspoon ground cinnamon
- optional: confectioners’ sugar for topping
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, 2/3 cup (133g) sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined. Batter is creamy and slightly thick. You will have just over 3 cups of batter.
- In a medium bowl, toss the peach slices with 1 Tablespoon of sugar to coat. Divide in half, moving half of the peaches to another bowl. Add cinnamon to one half of the peaches and gently stir to coat. The cinnamon is optional. You could also toss ALL of the peaches in the cinnamon; I like to toss only half so the center of the cake has plenty of cinnamon swirls.
- Pour and spread half the batter (just eyeball it) into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter on top of the cinnamon peach layer. Place remaining sugared peaches on top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning.
- Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely. Dust with confectioners’ sugar, if desired, before serving.
- Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.
Notes
- Freezing Instructions: Cover baked and cooled cake tightly and freeze for up to 3 months. Bring to room temperature before serving.
- Special Tools (affiliate links): Vegetable/Fruit Peeler | Glass Mixing Bowls | Whisk | Citrus Juicer & Zester | 9-inch Springform Pan | Cooling Rack | Sieve (for dusting confectioners’ sugar)
- Can I Make This in a Different Pan? The recipe is designed for a 9-inch springform pan, but you could also use a 10-inch cast iron skillet. A 9-inch or 10-inch square baking pan work too. I also have a recipe for a peach Bundt cake, and a peach quick bread if you want to try those instead.
- Yogurt: I tested this cake with nonfat and low-fat Greek yogurt, regular yogurt, and sour cream—all were excellent. Greek yogurt added a little more tang and structure, though. You could also use a dairy-free yogurt to make this cake dairy free.
- Peaches: Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using. Canned peaches would be fine in a pinch, but the texture is much better with fresh. If using canned, be sure to drain and blot dry first.
Reader Comments and Reviews
This cake is absolutely delish! I must say I can always count on Sally’s recipes to turn out well. This cake was a great hit and can be made interchangeably with other fruit as well.
Thank you for a great recipe!
Can I freeze it
Hi Helene, Yes you can. See the recipe notes for freezing instructions.
Do you think I could put a streusel on top?
Hi Amanda, we can’t see why not! You could try the streusel topping from these peach muffins.
I made two of these today because my neighbor gave me some peaches from her trees! Both made with gluten-free flour and sour cream. I made one with olive oil and one with vegetable oil because I ran out of veggie oil! Oh, and I put some almond slivers on top of one!
Not sure how they are going to taste, but they certainly look beautiful and I will check back after sharing with Book club! I’m thinking of making some whipped cream to put on the side for peaches and cream effect! Thank you for this recipe!
Hi- my neighbor just gave me a bag of peaches. She grew in her backyard. They are on the small side and I’m not sure if they are really sweet or not? Is it OK to use these and should I use more than the recipe calls for since they are on the small side? Thanks in advance!
Hi Eileen, we’d taste one of the peaches to determine whether it is sweet/ripe enough for baking. You’ll still want 2 cups (about 300–320g) sliced fresh peaches. Enjoy!
Not enough bater for two layers of peaches 🙁
Hi April, you’ll have just over 3 cups of batter for this cake, so you’ll want about 1.5 cups for each layer. It will seem thin, but it should be enough if using the proper pan and will bake up wonderfully!
I made this cake today with 1/4 sour cream and filled the rest yogurt. The cake did not bake in the centre. The rest of the cake was baked. Not sure what happened but I will not be making it again
Hi Joan, it sounds like your cake just needed more time in the oven to bake through. Did you use a toothpick to test for doneness?
I just mixed all the wet ingredients with the dry and noticed I didn’t add the vegetable oil. Is it ok to add at the end?
Can I make this if I don’t have a springform pan?
Yes! See the FAQ section above the recipe.
Did not make enough batter for the specified tin size.
Hi Noah, Thank you for trying this recipe. The pictured cake above was baked in a 9-inch springform pan. It’s not a tall cake, how was the taste and texture of yours?
Our family gets Palisade peaches every year in late summer.
We hade just gotten two boxes when this recipe caught my eye.
It’s perfect for a large family like mine.
Just curious what everyone uses to to grease their springform pan? I’ve used butter, cooking spray and shortening for other recipes. Is their a preference for this cake?
Hi Chris, we typically use cooking/baking spray, but you can use whatever you prefer. Hope you enjoy this cake!
Wow! This is fantastic! Made exactly according to recipe (sub sour cream for yogurt). Wouldn’t change a thing. Everyone wanted the recipe and I was happy to point them your way!
This peach cake is absolutely delightful. It’s peach season here and I’ve already made this cake four times!!!! Served it to guests and they love it!
As always, another wonderful recipe Sally!
Printed and stored recipe for next year!
Thank you!
Trisa
Niagara-on-the-Lake
Should the cake be removed from the springform pan after 30 mins? In the pics, it looks like it stayed in the pan.
Hi Rosemary! Since this cake is baked in a springform pan, you can just remove the pan sides and cut/serve it on the pan bottom.
This cake was perfect to compliment this Summer’s seasonal peaches! I think the baking time was a little too long. Maybe I had too hot of an oven? I don’t know, but it was delicious when it was warm coming out of the oven. Thank you for sharing your recipe.
Five star recipe
Could not have been easier.
Could not have looked any more delicious!
I only baked this for 35 minutes. It could be that I was using a black springform pan.
Also, I sprinkled top with turbinado sugar and used in-season white peaches
101%
Amazing! I baked this cake in a skillet and it was perfection. It was absolutely delicious.
Hi!
Your review is lovely!
Would be super helpful if you could let us know the circumference of your skillet . ( cast iron, I am assuming?)
Thanks for your review!!
Dee
We loved this. I messed up and bought plain yogurt, not Greek, but it was fine. I also didn’t have a 9” springform pan so used an 8 inch glass square pan and it was great. I used 6 peaches as they were on the smaller side.
Is there a gluten free version of this recipe.
Hi Debra, we haven’t tested a gluten free version, but let us know if you do.
This recipe sounds great for summer! Can you use almond flour instead of regular flour for it?
Hi Deb, we don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
Method is good. Almond extract was overwhelming. Blech.
Turned out delicious! I also added blueberries and baked it in a regular cake pan because I don’t have a springform. Still came out amazing!
I had fresh peaches that I needed to use and I thought this recipe came out great. I would use more more peaches next time, and I would love to learn how to make it gluten-free.
I love this recipe and have made it several times this season. I have trouble getting it done in the center. Could be my oven? finally baked it on a pre heated pizza stone. Turned out great.
Hi Tim, it could be that your oven isn’t quite as hot as it reads. Every oven can be a bit different, so yours may take just a few minutes longer to finish baking through. We’re glad this is a favorite for you!
Has anyone used more peaches for this cake? If yes, how much more and how did it turn out?
Yes, I used 380-400grams of peaches (about2.5 peaches) and it turned out great!
What oil is best for this cake ~ olive oil or vegetable oil?
You can certainly use olive oil here, Colleen, but it will change the flavor of the cake. Olive oil, vegetable oil, or melted coconut oil could all be used – go with your preference!
I used avocado oil and it turned out beautiful!
I realized I had bought plain low-fat yogurt and not greek, are there any tweaks I should make? I noticed the notes say it could work, but wondering if there is anything that could be added in to help structure it as greek would.
Greek yogurt adds a little more tang and structure, but you can use low-fat plain yogurt with no changes to the recipe. The cake was delicious with every yogurt variation we tested.
Loved this cake! It’s perfect as a light dessert or a simple snacking cake to keep on the counter (it didn’t last long in our house). I wasn’t sure how it would turn out since the crust gets pretty dark in the springform pan while baking, but the inside was perfectly moist, light, and spongy. A new summer staple for sure!
Can you use applesauce instead of oil?
Hi Patti, oil really is best here for a supremely moist cake. Applesauce could leave the cake with a rubbery texture.
following up my previous comment, and what about a regular round pan?, ie, not springform, would that work? perhaps with parchment?
Hi Ash, a 9-inch round baking pan is too small for this recipe, but a 9- or 10-inch square pan will work.
hi, if i make this in a 9 inch square pan, would it turn out alright? do i need to change the baking time, and would greasing be okay or do i need to use parchment
Hi Ash, yes, a 9-inch square pan is fine for this recipe. We’re unsure of the exact baking time–use a toothpick to test for doneness. You can either grease the pan or line with parchment. Enjoy the cake!
thankyou! will a regular nine inch round pan work too? (not springform)
Hi Ash, a 9-inch round cake pan is a little too small for the amount of batter this cake makes.