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 teaโor 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 centerโthat is a must! And you can smell the almond extract beautifully mingling with everything else. All of these flavors go so well together. โ โ โ โ โ “
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 & easyโno 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 servingโthis 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 hereโbaker’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 creamโall 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 rightโthere’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 peachesโyellow, white, or even doughnut peachesโbut 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 1โ2 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 flourย (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 300โ320g) 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 350ยฐF (177ยฐC) 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 50โ55 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 creamโall 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
Ive made this 3 times this peach season and it is lovely but add more peaches! Last batch i had over 500 grams of peaches (3 large) and i would still add more. Put slices almonds on top per another comment and only 1/4 teaspoon of almond extract.
I cooked in a 10 inch cast iron skillet. At 350, i felt the edges browned too much so cooked at 340 and that was perfect. Need to tent after 30 minutes for sure
I made this with peaches last month, and plums today
It’s a great recipe with a lot of room for variations, e.g. I ran out of vegetable oil so used olive oil, which worked great. This is the first time I’ve baked a cake with fresh fruit and I’m hooked.
This particular recipe seems more like a Peach Clafoutis. It came out okay, but not what I expected. I donโt know if maybe it wouldโve been better in a 9โ square rather than the springform. Itโs only about an inch thick. Iโm assuming I did something wrong.
This is so yummy and it was as a major hit at a family picnic. However, even with halfing the batter, there was barely enough batter to cover the first round of peaches. So I quickly made a half batch and it worked perfectly. Will definitely it make again, just doing 1.5 of all the ingredients besides peaches. We all agreed you could do this recipe with other fruit like apples. Thank you for delicious recipe.
I donโt have yogurt or sour cream. Could I substitute 2% cultured buttermilk?
Hi Auntie Bakes, we havenโt tested it with buttermilk, but it should be fine. If you try it, let us know how it turns out!
Can I use tined peaches and what changes do I need to make
Hi Belmera, canned peaches should be fine. Be sure to drain and blot dry first.
Iโve made this and brought it to several gatherings and everyone raves about it. Itโs simple to make and the simplicity brings focus to the peach flavor profile.
Hi Sally, I love all your recipes. I did have a slight problem with this recipe. It was a little too dry. Was I supposed to have added all the liquid in the peach bowls afer I added the sugar to both, and the cinnamon to just one?
Hi Pat, If your peaches released a lot of juices it is normal to leave a bit of liquid in the bottom of the bowl (but see the video in the recipe card for a good visual that some juices do get included!). How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can dry out your cake. Was the cake over baked by chance? That can also be the culprit for dry cakes. This post on how to prevent dry and dense cakes may also be helpful to review. Thank you for giving this recipe a try and for making and trusting all of our recipes!
Hi Sally. I made the peach cake recipe with some fresh peaches my neighbor gave me. It is delicious. The recipe was easy to follow and the cake came out perfect. This is definitely a dessert I will make again.
Made with my gluten free flour blendโฆ.turned out beautiful and fabulous!
Made this cake and it is delightful!! Do you think it could work baked as a cupcake?
Hi Janessa, we haven’t tested it, but we can’t see why not!
Such a lovely cake disappeared within 24 hours. So moist and not too sweet. Lovely with ice cream. Some of my peaches were a trifle soft, but still worked.
This cake turned out beautifully and my husband and I enjoyed it quite a bit but next time I will refrigerate it. After two days I sadly had to discard the last piece as it had a very sour taste. Has anyone else had this problem?
Hi Barbara, we’re so glad the cake was a hit! We’re your peaches a bit sour? That could be the culprit for the souring taste over time.