Fresh Peach Cake (Extra Peaches!) – Moist, Fruity & Perfect for Summer

A soft, tender cake brimming with juicy peaches, a hint of almond and citrus, and a golden-baked finish. This peach cake is your new go-to summer bake!

🎉 Introduction

When peaches are in season, there’s no better way to celebrate than baking this Fresh Peach Cake. With a tender crumb and layers of juicy peaches in every bite, it’s the kind of recipe that brings the comfort of home baking to life. 🧡

Perfect for summer brunches, picnics, or casual gatherings, this cake combines Greek yogurt for moistness, lemon zest for brightness, and just the right touch of vanilla and almond extract. Simple, satisfying, and stunning.

🧰 Equipment Needed

• 9-inch round or square cake pan
• Mixing bowls (medium and large)
• Electric hand mixer or whisk
• Measuring cups and spoons
• Microplane for zesting
• Spatula
• Knife and cutting board

🛒 Ingredients

🧁 Dry Ingredients

• 1½ cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

🍰 Wet Ingredients

• ½ cup (120ml) oil (olive, vegetable, or melted coconut oil)
• ⅔ cup (133g) granulated sugar, plus 1 tablespoon for topping the peaches
• 2 large eggs, at room temperature
• ¾ cup (180g) plain Greek yogurt, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

🍑 Fruit

• 2 cups (about 320g) fresh sliced peaches, peeled or unpeeled
• Optional: ½ teaspoon ground cinnamon
• Optional: Confectioners’ sugar for dusting

👩‍🍳 Directions

Step 1: Preheat and Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch round or square pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

1. In a large bowl, whisk together oil and sugar until smooth.
2. Add eggs one at a time, mixing well after each.
3. Stir in yogurt, vanilla, almond extract, lemon juice, and lemon zest.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet mixture and mix until just combined—do not overmix.

Step 5: Fold in Peaches

1. Gently fold in 1½ cups of sliced peaches.
2. Pour batter into prepared pan and smooth the top.
3. Arrange the remaining ½ cup of peaches on top. Sprinkle with 1 tablespoon of sugar and cinnamon if using.

Step 6: Bake

1. Bake for 40–50 minutes or until golden and a toothpick inserted comes out clean.
2. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 7: Serve

Dust with confectioners’ sugar before serving if desired. Serve warm or chilled.

🍽️ Servings & Timing

• Servings: 8–10 slices
• Prep Time: 15 minutes
• Bake Time: 45 minutes
• Cool Time: 30 minutes
• Total Time: ~1 hour 30 minutes

🥄 Variations

• Berry Peach Mix: Add a handful of blueberries or raspberries
• Nutty Twist: Sprinkle sliced almonds on top before baking
• Lighter Version: Use light Greek yogurt and reduce sugar slightly
• Gluten-Free: Substitute with 1:1 gluten-free baking flour

🧊 Storage & Reheating

• Room Temp: Store in an airtight container for 2 days
• Refrigerator: Keeps well for up to 5 days
• Freezer: Freeze slices for up to 2 months (wrap individually)
• Reheat: Warm briefly in microwave or oven to refresh texture

❓ 10 FAQs

1. Can I use canned peaches?
   Yes, but drain them well and pat dry before adding.
2. Can I use flavored yogurt?
   Stick with plain to avoid overpowering the other flavors.
3. What if I don’t have almond extract?
   Just use more vanilla or omit—it’s still delicious.
4. Can I make this in a loaf pan?
   Yes—adjust bake time to 50–60 minutes.
5. Is this cake sweet or more subtle?
   It’s lightly sweet, perfect for brunch or snacking.
6. Do I need to peel the peaches?
   Totally optional—unpeeled peaches add texture and color.
7. Can I use whole wheat flour?
   Yes, replace up to ½ the flour with whole wheat for a heartier cake.
8. What oil is best?
   Neutral oils like vegetable or light olive oil work best.
9. Do I need to sift the flour?
   No need—just spoon and level for accuracy.
10. Can I frost this cake?
    You could, but it’s meant to be simple and rustic.

🏁 Conclusion

This Fresh Peach Cake is a summer must-bake—tender, moist, and packed with juicy fruit in every bite. It’s the kind of treat that’s equally welcome at a brunch table, afternoon tea, or as a sweet ending to a casual dinner. 🍑✨

No frills, just fabulous flavor—let this be your go-to peach dessert all season long.

Fresh Peach Cake (Extra Peaches!) – Moist, Fruity & Perfect for Summer

Adam

A soft, tender cake brimming with juicy peaches, a hint of almond and citrus, and a golden-baked finish. This peach cake is your new go-to summer bake!🎉 Introduction When peaches are in season, there’s no better way to celebrate than baking this Fresh Peach Cake. With a tender crumb and layers of juicy peaches in every bite, it’s the kind of recipe that brings the comfort of home baking to life. 🧡Perfect for summer brunches, picnics, or casual gatherings, this cake combines Greek yogurt for moistness, lemon zest for brightness, and just the right touch of vanilla and almond extract. Simple, satisfying, and stunning.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

cool time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 10 slices

Equipment

• 9-inch round or square cake pan
• Mixing bowls (medium and large)
• Electric hand mixer or whisk
• Measuring cups and spoons
• Microplane for zesting
• Spatula
• Knife and cutting board

Ingredients

  

🧁 Dry Ingredients

• 1½ cups 188g all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

🍰 Wet Ingredients

• ½ cup 120ml oil (olive, vegetable, or melted coconut oil)
• ⅔ cup 133g granulated sugar, plus 1 tablespoon for topping the peaches
• 2 large eggs at room temperature
• ¾ cup 180g plain Greek yogurt, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

🍑 Fruit

• 2 cups about 320g fresh sliced peaches, peeled or unpeeled
• Optional: ½ teaspoon ground cinnamon
• Optional: Confectioners’ sugar for dusting

Instructions

 

Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).
• Grease and line a 9-inch round or square pan with parchment paper.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

• In a large bowl, whisk together oil and sugar until smooth.
• Add eggs one at a time, mixing well after each.
• Stir in yogurt, vanilla, almond extract, lemon juice, and lemon zest.

Step 4: Combine Wet and Dry

• Add the dry ingredients to the wet mixture and mix until just combined—do not overmix.

Step 5: Fold in Peaches

• Gently fold in 1½ cups of sliced peaches.
• Pour batter into prepared pan and smooth the top.
• Arrange the remaining ½ cup of peaches on top. Sprinkle with 1 tablespoon of sugar and cinnamon if using.

Step 6: Bake

• Bake for 40–50 minutes or until golden and a toothpick inserted comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 7: Serve

• Dust with confectioners’ sugar before serving if desired. Serve warm or chilled.

Notes

🥄 Variations
Berry Peach Mix: Add a handful of blueberries or raspberries

Nutty Twist: Sprinkle sliced almonds on top before baking

Lighter Version: Use light Greek yogurt and reduce sugar slightly

Gluten-Free: Substitute with 1:1 gluten-free baking flour

🧊 Storage & Reheating
Room Temp: Store in an airtight container for 2 days

Refrigerator: Keeps well for up to 5 days

Freezer: Freeze slices for up to 2 months (wrap individually)

Reheat: Warm briefly in microwave or oven to refresh texture

❓ 10 FAQs
Can I use canned peaches?
Yes, but drain them well and pat dry before adding.

Can I use flavored yogurt?
Stick with plain to avoid overpowering the other flavors.

What if I don’t have almond extract?
Just use more vanilla or omit—it’s still delicious.

Can I make this in a loaf pan?
Yes—adjust bake time to 50–60 minutes.

Is this cake sweet or more subtle?
It’s lightly sweet, perfect for brunch or snacking.

Do I need to peel the peaches?
Totally optional—unpeeled peaches add texture and color.

Can I use whole wheat flour?
Yes, replace up to ½ the flour with whole wheat for a heartier cake.

What oil is best?
Neutral oils like vegetable or light olive oil work best.

Do I need to sift the flour?
No need—just spoon and level for accuracy.

Can I frost this cake?
You could, but it’s meant to be simple and rustic.

🏁 Conclusion
This Fresh Peach Cake is a summer must-bake—tender, moist, and packed with juicy fruit in every bite. It’s the kind of treat that’s equally welcome at a brunch table, afternoon tea, or as a sweet ending to a casual dinner. 🍑✨

No frills, just fabulous flavor—let this be your go-to peach dessert all season long.