Fresh Peach Cake Recipe

Every summer there’s a point where peaches start showing up everywhere. Farmers markets, grocery store displays, even random roadside stands. And once I bring a few home, I already know what I’m making. This fresh peach cake with extra peaches.

I’ve baked a lot of fruit cakes over the years, but this one sticks around in my kitchen. Mostly because it’s easy, a little rustic, and honestly the peaches do most of the work.

The cake itself is soft and tender, almost creamy in the crumb. But the real star is the fruit. I layer peaches inside the cake and pile more on top so every slice is packed with juicy pieces.

I don’t bother with fancy decorating either. A light dusting of powdered sugar is usually all I do. Sometimes not even that if I’m impatient.

And yes, I’ve eaten this straight from the pan with a fork more times than I’d admit in public.

Why I Load This Cake With Extra Peaches

I learned pretty quickly that peach cakes can be disappointing if you’re stingy with the fruit. I made that mistake once. The cake tasted fine but barely had peach flavor.

So now I go heavy on the peaches. Two layers of them actually. One layer in the center with a little cinnamon, then another layer on top.

The center layer melts into the cake while it bakes. The top layer gets jammy and golden. That mix of textures is the whole reason this recipe works.

Another thing I like about this cake is that it’s not overly sweet. Peaches are already sweet enough when they’re ripe, so the batter just supports them instead of overpowering them.

I’ve served this with whipped cream before, but honestly it doesn’t need it. A warm slice with iced tea on the side is perfect.

Ingredients I Used for the Recipe

• 1 1/2 cups all-purpose flour – this forms the base of the cake and gives it structure without making it heavy.
• 1 teaspoon baking powder – helps the cake rise and stay light.
• 1/4 teaspoon baking soda – works with the yogurt to keep the crumb soft.
• 1/4 teaspoon salt – balances the sweetness and brings out the peach flavor.
• 1/2 cup oil (vegetable, olive, or melted coconut oil) – keeps the cake moist for days.
• 2/3 cup granulated sugar – lightly sweetens the batter without overpowering the fruit.
• 1 tablespoon extra sugar – tossed with the peaches to help them release their juices.
• 2 large eggs – give the cake structure and richness.
• 3/4 cup plain Greek yogurt – adds moisture and a slightly creamy texture to the crumb.
• 1 teaspoon vanilla extract – adds warmth and depth to the flavor.
• 1/2 teaspoon almond extract – pairs beautifully with peaches and gives a subtle bakery-style aroma.
• 1 tablespoon lemon juice – brightens everything up.
• 1 teaspoon lemon zest – adds fresh citrus flavor that keeps the cake from tasting flat.
• 2 cups sliced fresh peaches – the star ingredient. I usually use about 3 medium peaches.
• 1/2 teaspoon cinnamon (optional) – I like it in the center layer for a warm flavor.
• Powdered sugar (optional) – for dusting on top before serving.

How to make Fresh Peach Cake (Extra Peaches!)?

Step 1 – Prepare the Pan and Oven

I start by heating the oven to 350°F. While that warms up, I grease a 9-inch pan. A springform pan works great here because the cake releases easily, but I’ve used a square pan before and it turned out fine.

If I’m feeling careful, I line the bottom with parchment. If I’m not… well, I just grease it well and hope for the best.

Step 2 – Mix the Dry Ingredients

In a large bowl I whisk together the flour, baking powder, baking soda, and salt.

This takes about ten seconds but it saves you from biting into a random clump of baking soda later, which I learned the hard way once.

Step 3 – Whisk the Wet Ingredients

In another bowl I whisk the oil, sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest.

The mixture turns creamy and smooth pretty quickly. No mixer needed. I love recipes like this because fewer dishes end up in my sink.

Step 4 – Combine the Batter

I pour the wet ingredients into the bowl of dry ingredients and whisk until everything comes together.

The batter is thick but still easy to spread. If it looks a little creamy and smooth, you’re on the right track.

Step 5 – Prepare the Peaches

I slice the peaches and toss them with one tablespoon of sugar. That little bit of sugar helps pull out the juices while the cake bakes.

Then I split the peaches into two bowls. One half gets a sprinkle of cinnamon. The other half stays plain.

The cinnamon layer inside the cake creates little swirls of flavor that I really love.

Step 6 – Layer the Cake

I spread about half of the batter into the prepared pan.

Next comes the cinnamon peaches. I scatter them evenly across the batter so every slice gets some fruit.

Then I spread the rest of the batter on top and finish with the remaining peach slices.

At this point the cake already looks loaded with fruit, which is exactly what I want.

Step 7 – Bake Until Golden

The cake bakes for about 50 to 55 minutes.

Around the 30 minute mark I loosely cover the pan with foil. This keeps the top from getting too dark while the center finishes baking.

I check it with a toothpick in the middle. If it comes out clean or with a few moist crumbs, it’s ready.

Step 8 – Cool and Serve

I let the cake cool for at least 30 minutes before slicing. Waiting is hard but it helps the cake set properly.

Right before serving I dust a little powdered sugar on top. It’s simple, but it makes the whole cake look finished.

Tips From My Kitchen

Pick peaches that are slightly firm

Super soft peaches sound great, but they can turn mushy in the cake. I like peaches that are ripe but still a little firm.

If they’re too hard, I leave them on the counter in a paper bag for a day or two.

You don’t have to peel the peaches

I almost never bother peeling them anymore.

The skins soften during baking and honestly I like the color they add to the cake.

Greek yogurt makes a difference

I’ve tested this with regular yogurt and sour cream too.

They work fine, but Greek yogurt gives the crumb a slightly richer texture that I really like.

Don’t panic if the cake looks very full

When I first made this recipe I thought I added too many peaches.

I didn’t. The cake rises around the fruit and everything settles into place as it bakes.

It tastes even better the next day

This cake is amazing warm, but the flavor deepens after sitting overnight.

The peaches soak into the crumb a little more and the whole thing becomes softer.

Serving This Cake the Way I Like It

Most of the time I serve this cake exactly as it is. Slightly warm, lightly dusted with powdered sugar, and cut into generous slices.

But every once in a while I add whipped cream or vanilla ice cream if I’m feeling extra indulgent.

One thing I’ve noticed though. People always go back for a second slice. The cake isn’t heavy or overly sweet, so it’s easy to keep eating.

And if you happen to have leftover slices the next morning, they’re surprisingly good with coffee.

That might actually be my favorite way to eat it.

Print Recipe

Fresh Peach Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 20 mins Cook Time 50 mins Rest Time 30 mins Total Time 1 hr 40 mins

Cooking Temp: 177  C Servings: 9 Estimated Cost: $ 8 Calories: 265

Best Season: Summer, Early Fall

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). It's the perfect treat to enjoy on a porch swing with a glass of iced tea—or wherever you find summertime bliss.

Ingredients

Servings

Cake Batter

• 1.5 cups all-purpose flour (spooned & leveled (188g))
• 1 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup oil (olive oil, vegetable oil, or melted coconut oil (120ml))
• 0.66 cup granulated sugar (plus 1 Tablespoon for the peaches (133g))
• 2 large eggs (at room temperature)
• 0.75 cup plain Greek yogurt (at room temperature (180g))
• 1 teaspoon pure vanilla extract
• 0.5 teaspoon almond extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Peach Layer & Topping

• 2 cups sliced fresh peaches (peeled or unpeeled; about 3 peaches (300-320g))
• 0.5 teaspoon ground cinnamon (optional)
• confectioners' sugar (optional, for topping)

Instructions

Prep and Mix

1. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
3. 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.
4. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter will be creamy and slightly thick. You will have just over 3 cups of batter.

Prepare Peaches and Assemble

1. In a medium bowl, toss the peach slices with the remaining 1 Tablespoon of sugar to coat. Divide the peaches in half, moving half to another bowl.
2. Add the optional cinnamon to one half of the peaches and gently stir to coat. (Tossing only half the peaches in cinnamon creates lovely swirls in the center of the cake.)
3. Pour and spread half the batter (just eyeball it) into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top.
4. Spread the remaining batter on top of the cinnamon peach layer. Arrange the remaining (plain) sugared peaches on top of the batter.

Bake and Serve

1. 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 the cake with aluminum foil to prevent over-browning.
2. 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.
3. Dust with confectioners' sugar, if desired, just before serving. Serve with whipped cream if you like.

Nutrition Facts

Servings 9

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Amount Per Serving

Calories 265kcal

% Daily Value *

Total Fat 11gg17%

Saturated Fat 1.5gg8%

Trans Fat 0gg

Cholesterol 42mgmg15%

Sodium 135mgmg6%

Potassium 150mgmg5%

Total Carbohydrate 37gg13%

Dietary Fiber 1gg4%

Sugars 22gg

Protein 5gg10%

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Calcium 45mg mg

Iron 1.2mg 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

• Freezing Instructions: Cover baked and cooled cake tightly and freeze for up to 3 months. Bring to room temperature before serving.
• Different Pan Options: This recipe is designed for a 9-inch springform pan, but you can also use a 10-inch cast iron skillet or a 9-inch or 10-inch square baking pan. Adjust baking time as needed.
• Yogurt Substitutions: Nonfat or low-fat Greek yogurt, regular yogurt, or sour cream all work well. For a dairy-free version, use a plain dairy-free yogurt.
• Peach Options: Fresh peaches are best. If using frozen, thaw and blot dry before using. If using canned, drain and blot dry first.
• Storage: Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days.

Keywords: fresh peach cake, peach cake, easy peach dessert, summer cake, yogurt cake, peach recipe, cake with fresh peaches