Is there anything that says summer quite like a slice of homemade peach cake? I honestly don’t think so. This cake is everything you want it to be—soft, incredibly moist, and just packed with sweet, juicy peaches. We’re talking about a full pound of them here.
It has this wonderful coffee cake kind of texture, which makes it totally acceptable for dessert, but also perfect with your morning cup of coffee.
It’s not one of those overly sweet cakes, you know? The peaches do most of the talking. Each bite just kind of melts, and the fruit gives it this amazing, tender crumb.
I first got this recipe years ago from my cousin’s wife, Alla. It was actually supposed to be this whole fancy thing with peaches, plums, and almonds. But my son wasn’t a fan of the nuts, and our plums were rock hard.
We did, however, have a mountain of ripe peaches on the counter. So, we improvised, and honestly, this simpler version ended up being the one we’ve made every summer since. It’s one of those happy accidents.
Ingredients Needed for the Recipe
Like any simple cake, the magic is in the ingredients. They’re all pretty standard, but a few small details make a big difference. The peaches are obviously the star, but everything else is here to make them shine.
- All-purpose flour – This is your base. It gives the cake structure, but keeps it light and soft. You could use a good gluten-free blend here if you need to, and it works great.
- Baking powder – This is what gives the cake its lift. It helps it rise up light and fluffy in the oven, so you don’t end up with a dense, sad pancake.
- Salt – Just a quarter teaspoon, but don’t you dare skip it. It doesn’t make the cake salty. It just balances all the sweetness and actually helps bring out the natural flavor of the peaches.
- Unsalted butter – You’ll want 1 ½ sticks, and make sure it’s softened. This is what creates that rich, moist crumb we’re after. I always use unsalted so I can control the salt level myself.
- Granulated sugar – One cup is the sweet spot. It sweetens the cake just enough to complement the peaches without overpowering their delicate, summery taste.
- Large eggs – Take them out of the fridge an hour before you start. Room-temperature eggs mix into the batter so much more smoothly, creating a richer, more uniform texture.
- Lemon zest – This is my little secret weapon. Just half a teaspoon of grated lemon zest adds this tiny pop of freshness. It brightens up the whole cake and makes the peachy flavor taste even peachier.
- Vanilla extract – A small amount, just a quarter teaspoon, to warm up all the flavors in the background. You don’t taste it directly, but you’d miss it if it weren’t there.
- Peaches – You need about 4 medium peaches, which comes out to roughly a pound. We’ll peel and chop most of them, saving one beautiful half for the top.
- Confectioners’ sugar – This is for the final, fancy touch. A light dusting right before serving makes it look like a professional bakery cake, but it takes about two seconds.
How to Make Peach Cake Recipe?
Alright, let’s get to the fun part. I’ve made this cake so many times, and I promise you, it’s incredibly easy. There’s no fancy equipment needed, and the steps are pretty forgiving. Just follow along, and you’ll have a stunning cake.
Step 1 – Prep Your Peaches and Pan
First things first, let’s get organized. Go ahead and preheat your oven to 350°F now so it’s ready to go. Grab your 9-inch springform pan—I really love using one because it gives you those perfect, clean sides—and give it a good grease with some cooking spray.
Now, for the peaches. You’re going to peel four of them. If they’re nice and ripe, the skin should come off pretty easily with a small knife or even a vegetable peeler. Take three and a half of those peaches and chop them into small, half-inch cubes.
Slice the remaining half of the peach thinly, and set those slices aside. They’re going to be our beautiful, rustic decoration later.
Step 2 – Whisk the Dry Ingredients
This step is simple but important. In a small bowl, just take a whisk and combine your flour, baking powder, and salt.
Whisking them together does two things: it mixes them evenly, and it also aerates the flour a bit, which helps keep the cake light. Set this bowl aside for now.
Step 3 – Cream the Butter and Sugar
In a large bowl—and I mean large, because we’ll be adding everything else to it—beat your softened butter and the sugar together. You want to do this for a good 4 to 5 minutes on medium-high speed. Don’t rush this part.
You’re looking for the mixture to become really light in color and fluffy in texture. It should almost look like a pale, creamy cloud. Scrape down the sides of the bowl once or twice to make sure it’s all getting incorporated.
Step 4 – Add Eggs, Zest, and Vanilla
With the mixer still going, add your eggs, but do it one at a time. Drop one in, let it beat until it’s fully mixed in, then add the next. This stops the batter from curdling.
After the last egg is in, let it mix for another minute on that medium-high speed. Finally, beat in that beautiful lemon zest and the vanilla extract until everything is smooth and combined.
Step 5 – Combine Wet and Dry
Here’s where we switch things up. Turn your mixer down to its lowest setting, and then slowly pour in that bowl of dry ingredients. Mix it just until you can’t see any more streaks of flour. Over-mixing at this stage can make the cake tough, so as soon as it comes together, stop the mixer.
Step 6 – Fold in the Peaches
This is my favorite step. Grab a sturdy spatula, and gently fold those beautiful, juicy chopped peaches into the batter. You want to be careful here so you don’t smash them up too much. Fold just until they’re evenly dispersed throughout the batter. It will look like a thick, wonderful, peachy mess.
Scoop the batter into your prepared springform pan and use the spatula to gently smooth the top. Pop it into the center of your preheated oven and let it bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted right in the center comes out clean, or with just a few moist crumbs.
Step 7 – Cool and Add the Final Touches
Once it’s out of the oven, let the cake cool in the pan on a wire rack until it reaches room temperature. This is important—if you dust it with sugar while it’s warm, the sugar will just melt and disappear. Once it’s completely cool, run a knife around the edge and release the springform pan ring.
Right before you’re ready to serve it, grab a fine-mesh sieve, add a few tablespoons of confectioners’ sugar, and generously dust the top of the cake. Then, take those reserved peach slices and arrange them in the center in a little pile or a simple flower pattern. And that’s it. Simple, rustic, and absolutely gorgeous.
Tips
Over the years, I’ve picked up a few little tricks that make this recipe even easier and more foolproof. These are just the small things I wish I’d known the very first time I made it.
- Peeling peaches is easy. If your peaches are stubborn and the skin won’t come off with a peeler, just drop them in a pot of boiling water for about 45 to 60 seconds. Then, immediately plunge them into an ice bath. The skins will slip right off. We use this trick for our peach crisp all the time.
- Ripen peaches in a bag. Bought peaches that are still hard as rocks? Place them in a loosely closed paper bag at room temperature for a day or two. The bag traps the ethylene gas they naturally release, which speeds up ripening. Throw a banana in there for an even faster result.
- Don’t over-mix the batter. I know I said it, but it’s worth repeating. Once the flour goes in, mix just until it disappears. A few small lumps are totally fine. Over-working the gluten will give you a tough, dense cake instead of a tender one.
- Check for doneness. Ovens can be a little off. My old oven used to run hot. Start checking your cake at the 50-minute mark. If the top is browning too fast but the middle isn’t set, you can loosely tent it with a piece of foil.
Delicious Variations to Try
While this peach cake is perfect as is, it’s also a fantastic base recipe for using up whatever fruit you have on hand. I love a recipe that can adapt with the seasons. It keeps things interesting all year long.
One of my favorite swaps is using ripe plums or nectarines instead of peaches. They have a similar texture and a lovely tartness that works beautifully. If you’re making it in the fall, firm, sweet apples or pears are a wonderful choice. Just peel and chop them the same way you would the peaches.
You could even add a little crunch. Sometimes I’ll toss a handful of chopped pecans or walnuts into the batter along with the fruit. It adds this lovely, toasty flavor and a nice little textural contrast. For a really pretty look, arrange thin slices of apple or pear in a circular pattern on top of the batter before it bakes.
Peach Cake Recipe
Description
This peach cake recipe is soft, moist, and loaded with a pound of sweet, juicy, summer peaches. It comes together in a few easy steps and is not overly sweet. Each bite melts in your mouth. Perfect for breakfast, dessert, or any summer gathering!
Ingredients
Instructions
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Prep
Heat oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray. -
In a small bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat together butter and sugar on medium-high speed until fluffy, about 4-5 minutes.
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Beat in eggs, one at a time, allowing each to incorporate before adding the next. Continue mixing for another minute, then beat in lemon zest and vanilla extract.
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Set mixer to low and beat in the flour mixture just until blended.
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Use a spatula to gently fold in the chopped peaches just until evenly dispersed. Transfer batter to prepared springform pan and smooth the top.
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Bake in the center of the oven at 350°F for 50-60 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and let cool to room temperature before sprinkling the top with confectioners' sugar.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 19gg30%
- Saturated Fat 11gg56%
- Trans Fat 1gg
- Cholesterol 107mgmg36%
- Sodium 110mgmg5%
- Potassium 221mgmg7%
- Total Carbohydrate 51gg17%
- Dietary Fiber 2gg8%
- Sugars 31gg
- Protein 5gg10%
- Calcium 54mg mg
- Iron 2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Peeling Peaches Tip: Ripe peaches will peel very easily. If they aren't super ripe, blanch peaches by putting them in boiling hot water for 1 minute. This will make removing the skins much easier.
- Make-Ahead Tip: You can leave the cake at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.
- Fruit Substitutions: This recipe works great with plums, apples, pears, nectarines, or cherries. Avoid overly juicy berries like strawberries or raspberries.
- Pan Options: A springform pan gives perfect sides, but you can also use a cast iron skillet for a rustic look or a regular 9-inch cake pan (grease well and use parchment paper for easy removal).
Frequently Asked Questions
Do I need to peel my peaches?
I find that the texture is best if you peel your peaches before dicing them. The peels tend to shrink and get chewy when they are cooked. If your peaches are ripe, they should peel easily with a knife.
Can I use canned or frozen peaches in a peach cake?
Fresh peaches really are the best, but you could use canned peaches (in juice, not syrup), drained and patted dry. Thawed frozen peaches would also work in a pinch. But, fresh peaches are the best for this cake.
Can I make a peach cake with different fruit?
This cake recipe is a great base for a variety of fruit. Some good options include plums, apples, pears, nectarines, or cherries. Avoid using overly juicy berries like strawberries or raspberries. You could even sprinkle in some chopped pecans.
Can I use a different pan?
I love the perfect sides that you get when using a springform pan, but you can use a cast iron skillet for a more rustic look and serve your pie straight from the pan. You could also use a regular 9-inch cake pan, just be sure to grease it well and use parchment paper to easily remove it from the pan.