Sweet, moist, and bursting with real fruit flavor, Fresh Peach Cake is the ultimate treat when peaches are in peak season. This easy peach cake recipe showcases layers of tender cinnamon-kissed peaches nestled in a soft, creamy crumb. With no mixer needed and no peeling required, it’s the kind of effortless homemade dessert that tastes like a summer afternoon. Whether you’re baking for a casual family get-together or simply want to enjoy a slice with iced tea on your porch, this cake is both nostalgic and sensational.
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A Moist Peach Cake That’s Worth Baking Again and Again
This fresh peach cake is as comforting as it is elegant. Its appeal lies not just in the fruit-forward flavor, but in the simplicity of preparation and the versatility of the ingredients. With juicy sliced peaches layered into the batter and a touch of almond and lemon to enhance the overall taste, it offers:
- A soft, melt-in-your-mouth crumb, thanks to Greek yogurt and oil.
- Two generous layers of fresh peaches for a fruit-packed experience.
- Subtle cinnamon swirls that bring warmth and depth.
- A lightly sweetened profile that lets the peaches shine.
- Quick prep — just whisk, layer, and bake — no special equipment required.
What You’ll Need to Make This Fresh Peach Cake
• All-purpose flour: Gives structure while keeping the crumb light.
• Baking powder & baking soda: Helps the cake rise and stay fluffy despite the moist ingredients.
• Salt: Enhances sweetness and balances the overall flavor.
• Oil (olive, vegetable, or coconut): Adds rich moisture and softness.
• Granulated sugar: Sweetens the batter without overpowering the fruit’s natural taste.
• Eggs: Provide structure and stability.
• Greek yogurt: Delivers a creamy texture and subtle tang, keeping the crumb tender.
• Vanilla extract: A classic base note that pairs well with fruit.
• Almond extract: Adds a sweet, nutty fragrance that complements the peaches.
• Lemon juice & zest: Brightens the flavor profile, lifting the peach essence.
• Fresh peaches (sliced): The star of the show, juicy and flavorful in every bite.
• Cinnamon (optional): Offers spice warmth and contrast to the fruit.
• Confectioners’ sugar (optional): For a light dusting on top to enhance presentation.
Smart Ingredient Swaps if You’re Missing Something
• Greek Yogurt → Use sour cream, plain regular yogurt, or dairy-free alternatives for a similar moist texture and tang.
• Peaches → Swap with nectarines, apricots, cherries, or even plums. Apples and pears work well in cooler months.
• Oil → Melted butter can be used for a richer flavor, though the texture may be slightly denser.
• Almond Extract → If unavailable, use extra vanilla or try orange zest for a citrus twist.
• Cinnamon → Nutmeg or cardamom can offer an alternative spice profile.
How to Make Fresh Peach Cake: Simple Steps for Success
- Preheat and Prep: Set your oven to 350°F (177°C). Grease a 9-inch springform pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk oil, sugar, eggs, yogurt, vanilla, almond extract, lemon juice, and zest until smooth.
- Make the Batter: Pour wet into dry ingredients. Stir until just combined. The batter will be slightly thick and creamy.
- Prepare the Peaches: Toss peach slices with 1 tablespoon sugar. Separate into two bowls. Sprinkle cinnamon over half, mixing gently.
- Layer the Cake: Spread half the batter into the pan. Arrange cinnamon-sugar peaches over it. Add remaining batter, then top with the rest of the peaches.
- Bake: Bake for 50–55 minutes. Tent with foil around the 30-minute mark to prevent over-browning.
- Cool and Serve: Let the cake cool in the pan on a wire rack for at least 30 minutes. Dust with confectioners’ sugar before serving, if desired.
How to Master This Peach Cake: Pro Tips You’ll Love
- Don’t Overmix: Stir the batter just until ingredients are combined to avoid a dense texture.
- Use Firm-Ripe Peaches: Too soft and they’ll break down in the cake. Slightly firm with no bruises is best.
- Let It Cool: The crumb sets best after cooling, though it’s delicious slightly warm.
- Peeling Optional: Skin adds color and texture — peel only if you prefer a smoother bite.
- Tent with Foil: Keeps the top from browning too much before the center is done.
Creative Variations and Serving Suggestions
- Serve with Vanilla Ice Cream: The classic combo that never fails.
- Add a Glaze: A lemon or almond glaze drizzled over the top can elevate presentation and flavor.
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly option.
- Spice It Up: Add ginger or cardamom for a more complex spice profile.
- Enjoy for Breakfast: Pair with coffee or tea for a not-too-sweet morning treat.
- Freeze It: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature.
A Seasonal Highlight: Why This Cake Belongs in Your Summer Routine
Fresh Peach Cake is more than a recipe — it’s a celebration of the season. When peaches are abundant at farmers’ markets and roadside stands, this is the go-to dessert that makes the most of their vibrant flavor. Unlike traditional pies or cobblers, this cake is portable, less messy, and perfectly sliceable. It’s ideal for picnics, potlucks, or savoring at home with a chilled beverage and summer breeze.
This recipe balances ease, elegance, and natural sweetness, making it a must-bake for peach lovers. The creamy crumb and fresh fruit layers deliver a luxurious texture without fuss, and it stores beautifully for days. Whether you’re hosting guests or simply treating yourself, this fresh peach cake will surely impress.
A Perfect Finish to Every Summer Table
With its rich yet delicate crumb and the undeniable charm of ripe peaches, this Fresh Peach Cake isn’t just another seasonal dessert — it’s a celebration of summer in every bite. Whether you enjoy it warm with a spoonful of whipped cream or chilled with your morning coffee, its light sweetness and rustic look make it endlessly inviting.
Best of all, the no-fuss method means anyone can make it — no mixer, no peeling, no pressure. Let the vibrant flavor of fresh fruit shine with this crowd-pleasing recipe. Once you try it, you’ll find yourself coming back to it all peach season long.
Frequently Asked Questions About Fresh Peach Cake
Can I use canned or frozen peaches in this fresh peach cake?
Yes, you can use frozen or canned peaches if fresh ones are out of season. Thaw frozen slices and blot them dry to avoid excess moisture. For canned peaches, make sure they’re well-drained and patted dry. However, fresh peaches provide the best texture and flavor.
Do I need to peel the peaches before baking?
Peeling the peaches is entirely optional. The skins soften during baking and add a slight texture and color variation to the cake. If you prefer a smoother bite, feel free to peel them first, but skipping this step saves time without sacrificing flavor.
How should I store the peach cake, and can I freeze it?
Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If you’d like to freeze it, wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
More Relevant Recipes
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Fresh Peach Cake:
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch cake (about 8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Peach Cake is a moist and tender summer dessert made with two layers of juicy peaches and a creamy Greek yogurt crumb. Easy to prepare, it requires no mixer or peeling and is perfectly spiced with optional cinnamon. Ideal for gatherings, casual treats, or enjoying on a warm afternoon with a cup of tea.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour
- 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 320g) 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 350°F (177°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest until smooth and combined.
- Pour the wet ingredients into the dry and whisk until just combined. The batter will be creamy and slightly thick.
- In a separate bowl, toss peach slices with 1 tablespoon of sugar. Divide into two portions. Add cinnamon to one portion and gently stir to coat.
- Spread half of the batter into the prepared pan. Layer the cinnamon-sugar peaches over it. Add the remaining batter and top with the plain sugared peaches.
- Bake for 50–55 minutes, tenting loosely with foil around the 30-minute mark to prevent over-browning. Check for doneness with a toothpick.
- Remove from oven and cool on a wire rack for at least 30 minutes before serving. Dust with confectioners’ sugar if desired.
Notes
- Peeling the peaches is optional.
- Use fresh, firm-ripe peaches for the best texture.
- Can substitute yogurt with sour cream or dairy-free yogurt.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
