Easy Peach Cake Recipe – The Best Summer Dessert with Fresh Peaches
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This easy peach cake recipe ended up being one of the best peach desserts I have ever had. Peach season is my favorite part of summer. I’m not someone that loves fruit, but peaches are hands-down my favorite fruit. With Phoenix summer finally winding down (hoping to look forward to temperatures under 100 degrees soon!), I’m craving more seasonal recipes that are still light and fresh for the end of summer. Peach season is very brief, and the minute peach season hits, I start buying them nonstop. I use them in salads, savory dinners, and of course desserts.
This weekend my kids helped me make this easy peach cake recipe, and we loved it. It is the perfect late summer dessert. We had it warm with vanilla ice cream after a Saturday night dinner of burgers, and it was absolute heaven.
Why This Peach Cake Recipe Works
There are a million ways to bake with peaches – cobblers, crumbles, pies… but this one hits that sweet spot between easy and impressive. It’s a soft vanilla cake topped with juicy peaches that bake right into the batter, so you get all the flavor of a cobbler with the simplicity and delicacy of a crumb cake. It’s pretty to look at, too!
Here’s why this easy peach cake recipe is one of my favorite fresh peach desserts to make during peach season:
- You only need simple pantry ingredients and fresh peaches.
- It looks beautiful without a ton of effort.
- It’s kid-friendly, I mean, what cake isn’t? But, my daughter loved this cake so much she asked for it to be her Birthday cake instead of my traditional toasted coconut cake!
- It’s flexible! Serve it warm with ice cream for dessert, or serve it as a fresh fruit breakfast cake with a dollop of yogurt and drizzled with honey.
Ingredients in Peach Cake
Here’s what goes into this summer peach cake:
- Fresh peaches – I used soft, ripe yellow peaches and peeled the skin off with a regular potato peeler.
- All-purpose flour – For a soft, fluffy crumb.
- Sugar – Both for the batter and a sprinkle on top to add a tiny bit of crunch.
- Butter – Salted butter, room temperature. (I almost always use salted butter, no matter what the recipe says.)
- Eggs – I try to use room temperature eggs, as well.
- Sour Cream – Helps keep the cake light and fluffy.
- Vanilla extract – Adds warmth and sweetness. Always add a smidge more than the recipe calls for.:)
- Baking powder + salt – Essential for rise and balance.
- Optional: Cinnamon and Powdered Sugar.
How to Make Peach Cake
This easy peach cake recipe comes together in just a few steps:
- Prep peaches – I peeled my peaches that I chopped for the batter, and left a few kins on the slices that went on top of the cake for color.
- Make batter – Cream butter and sugar, then mix in eggs, sour cream, and vanilla. Add dry ingredients and mix just until blended. Fold in some chopped fresh peaches just until combined.
- Assemble – Spread batter in greased or buttered and floured cake pan, top with peach slices, and sprinkle with sugar.
- Bake – 350°F for about 45 minutes, until golden and a toothpick or cake tester comes out clean.
Fresh Peach Cake Serving Suggestions
This cake is amazing warm with vanilla ice cream, but you’ve got options:
- Add a dollop of whipped cream.
- Serve with yogurt and honey for breakfast.
- Dust with powdered sugar for something simple. (This is my favorite.)
Tips & Variations for Baking A Fresh Peach Cake
- Use ripe peaches – The riper, the juicier.
- Don’t overmix – Keep the cake soft by not over-mixing. Mix just until combined.
- Add almond extract – Just ¼ tsp adds subtle nutty flavor.
- Try other fruits – Apples, plums, or berries also work. This cake is extremely versatile, and I think most fruits would work in it. Pineapple and coconut would be delicious!
Why You’ll Love This Peach Cake
- This cake is so simple and easy to make, but looks very elegant.
- This peach dessert if the perfect way to celebrate peach season.
- Versatile for dessert, breakfast, or snacking.
- It really is one of the best fresh peach desserts I have ever had!
Peach Cake Recipe
Easy Peach Cake Recipe with Fresh Peaches
Equipment
Ingredients
- ¾ cup unsalted butter (1 1/2 sticks) room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- ¼ cup sour cream room temperature
- 1 tbsp vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 cups ripe peaches peeled, pitted and sliced or chopped (about 2-3 peaches)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, measure out the dry ingredients and whisk together the flour, baking powder, and salt.1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl (or stand mixer with a paddle attachment), beat the room temperature butter on medium speed until smooth and creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes.¾ cup unsalted butter (1 1/2 sticks), 1 cup granulated sugar
- Add the eggs one at a time, scraping down the sides of the bowl and mixing well after each addition. Mix in the sour cream and vanilla.2 eggs, 1 tbsp vanilla extract, ¼ cup sour cream
- With the mixer on low speed, slowly add the flour mixture until just combined. Don’t over-mix.
- Gently fold in about three-quarters of the chopped or sliced peaches slices.2 cups ripe peaches peeled, pitted and sliced or chopped
- Spread the batter evenly into your prepared cake pan, then arrange the remaining peach slices on top in a nice design.
- Sprinkle with a little extra granulated sugar for a caramelized finish.
- Bake for 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes before slicing and serving. Cover leftovers and store at room temperature for up to 1 day, or in the fridge for up to 3 or 4 days.
Notes
- Room temperature is key. Let your cold ingredients (like butter, eggs, and sour cream) warm up before mixing — it helps everything blend smoothly and makes for a better cake texture.
- Butter or spray? I like to prep my pans with butter for more flavor. I simply put some butter on a paper towel and spread it in the inside of the pan until it is covered.
- To peel or not to peel? Totally up to you! Leaving the skins on adds color and saves time, but peeling works too if you prefer.
- Measure flour the right way. For best results, weigh your flour with a kitchen scale. If you don’t have one, fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife — no scooping straight from the bag (that packs it down and makes cake dense).
- Want a golden crunch? Sprinkle a little extra sugar on top before baking. It creates the prettiest crispy, caramelized finish. So good!
Nutrition
FAQs About Peach Cake
Yes, just drain well, and even pat dry. Keep in mind that canned peaches will be slightly sweeter. Fresh peaches have the best flavor and texture.
Yes! Bake in the morning and warm before serving. For the best results, pop it in the over for a few minutes to warm it up.
Keep at room temp for 1 day or refrigerate up to 4 days.
Yes. Freeze the entire cake by wrapping it in plastic wrap or wax paper and foil. Or, wrap slices individually and freeze for up to 2 months.
Make sure to tag me @foundre.life on Instagram and leave a review or comment if you made this recipe. ENJOY!
