Fresh Peach Cake
Your next summer dessert should bea total hit. this fresh peach cake. It’s incredibly easy to make and the peach slices give a stunning visual appeal when served. It’s a simple and sweet dish perfect for summer parties, afternoon tea or even breakfast!
If you like peaches, then you know how satisfying it is to bite into a fresh, juicy one on a warm summer day. With fruit that flavorful, it’s worth using some to bake with! I whipped up this simple peach cake to serve over the weekend and it was a total hit. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream—and even better shared with friends (just like my blueberry peach crisp!)
Why You’ll Love This Recipe
- Good use of seasonal fruit. Pick up a few fresh peaches next time you’re at the farmers market this summer and use them to bake a delicious dessert (try my peach galette next!)
- Easy to make. The batter comes together in a matter of minutes with just a few easy-to-find ingredients.
- Beautiful presentation. The concentric circle of peach slices makes this an eye-catching dessert to serve when entertaining!
- Amazing texture and taste. This cake is super tender and moist with a fresh fruity flavor complemented by subtle almond extract.
Ingredients Notes
- Peaches: Use fresh peaches that are in season.
- Flour: All purpose flour is the base of the dry ingredients.
- Baking soda and powder: These leavening agents help the batter rise to make a fluffy texture. Check that they are fresh and not expired.
- Salt: Not only does offset the sweetness, it also activates the baking soda.
- Butter: Use unsalted butter that is room temperature. Various brands of salted butter have different amounts of salt added. It’s best to control the amount and add the salt separately.
- Vegetable oil: To add moisture without weighing down the cake, use vegetable oil or another flavorless oil.
- Sour cream: Sour cream adds a rich flavor and additional moisture to the cake.
- Sugar: Granulated sugar provides sweetness in every bite.
- Eggs: To help combine the ingredients, use room temperature large eggs.
- Lemon juice: Fresh lemon juice is squeezed over the peach slices to help bring out their flavor.
- Vanilla extract: To add a bit of warm flavor, use 100% pure vanilla extract.
- Almond extract: This extract complements the peaches. If you prefer, you can omit it.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Swap out the peaches for a different fruit. You can make this recipe with plums, nectarines, or apricots. A mix would be delicious too!
Add a glaze. Whisk together 1 cup confectioners’ sugar, 1-2 tablespoons milk and 1 teaspoon vanilla extract. Drizzle over the cake before serving.
Mix in some nuts. For a little more flavor and texture, mix in 1/2 cup roughly chopped nuts to the batter. Almonds, pecans, walnuts or pistachios are good options.
How to Make Fresh Peach Cake
- Prepare peaches. Peel and slice the peaches. Place them in a bowl and squeeze fresh lemon juice over the top. Set aside.
- Whisk together the dry ingredients—flour, baking soda, baking powder and salt.
- Mix the wet ingredients. Beat butter and sugar until light and fluffy. Add eggs, vegetable oil, sour cream, vanilla and almond extract.
- Combine wet and dry ingredients. Mix just until combined.
- Transfer half the batter to a 9-inch springform pan. Arrange half the peach slices on top. Repeat with remaining batter and peaches. Add a sprinkle of sugar on top.
- Bake at 350℉ for 45 to 50 minutes. Cool in the pan for 10 minutes, then remove the sides of the pan and cool the cake completely before serving.
Expert Tips
Use fresh peaches. They maintain a better texture under the high heat of the oven. You can tell peaches are ripe if they smell sweet and have a slight give to them when gently squeezed.
Measure the ingredients properly. To avoid a dry cake, be sure to measure the flour properly with a kitchen scale. If you don’t have a scale, spoon and level the flour into the measuring cup (don’t pack it down).
Use room temperature ingredients. This will create a better consistency in the batter and as a result a better textured cake!
Don’t over-bake. Every oven is slightly different. After 30 minutes check that the cake isn’t browning too quickly. If it is, add a loose layer of aluminum foil over the top of the pan. At 45 minutes, use the toothpick test to see if the cake is done.
Storage Tips
Store peach cake covered at room temperature for up to 3 days.
Freeze for up to 2 months. After it cools, wrap the cake in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving.
Recipe FAQ
I do not recommend canned because they have too much moisture and will make the cake soggy. Frozen peaches do not have as much flavor. If you choose to use them, defrost and discard any excess liquid.
Any type of peach variety works well in this recipe—choose your favorite!
It’s personal preference. If the texture is a concern, remove the peel. Otherwise keep the peel on for a pop of color in the final presentation.
Yes, a 9-inch round cake pan or 8×8 square baking pan will work for this recipe. Line the bottom with parchment paper and grease the sides well so the cake removes easily from the pan.
Related Recipes
Here are some more delicious summer recipes to bake!
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Get the Recipe: Fresh Peach Cake
Ingredients
- 1½ cups (187 g) all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar, plus extra for sprinkling
- 2 large eggs, room temperature
- ¼ cup (60 g) sour cream, room temperature
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 cups ripe peaches, peeled, sliced and pits removed
- Confectioners’ sugar for dusting
Instructions
- Peel and slice the peaches (discard pit). Place them in a bowl and squeeze fresh lemon juice over them. Set aside.
- Preheat oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the eggs, sour cream, vegetable oil, vanilla extract and almond extract. Mix until combined. Scrape down the sides and the bottom of the bowl as needed.
- Add the flour mixture and mix just until combined.
- Spread half the batter into the prepared pan. Arrange half the peaches slices on top. Repeat with the batter and remaining peaches. Add a sprinkle of sugar on top if desired.
- Bake at 350℉ for 45 to 50 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Check the cake around 30 minutes and, if needed, loosely cover with aluminum foil to prevent the top from browning.
- Cool the cake in the pan for 10 minutes, then run a butter knife around the edge and remove the sides of the springform pan. Cool the cake completely. Dust with confectioner’s sugar before serving.
