❤️ Introduction
Nothing says summer comfort quite like a warm, soft, homemade cake bursting with fresh peaches. This Fresh Peach Cake is the ultimate ode to peach season — packed with extra slices of juicy fruit in every bite, a hint of warm spice, and a buttery, tender crumb that melts in your mouth.
Whether you’re baking for a picnic, brunch, or just a relaxing Sunday afternoon, this cake is the kind of easy, rustic dessert that always wins hearts. It’s cozy, fruity, and shockingly simple — made with ingredients you probably already have in your kitchen.
One bowl, no frosting fuss, just the pure joy of peaches, butter, and sugar coming together in the most delicious way. Let’s bake something beautiful. 🍑🍰
🛒 Ingredients
🍑 For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 2½ cups fresh peaches, peeled and diced (plus extra slices for topping)
Optional:
- 1 tbsp turbinado sugar or brown sugar for sprinkling
- Whipped cream or vanilla ice cream for serving
👨🍳 Directions
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8 or 9-inch round cake pan or springform pan.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each.
- Add vanilla extract and stir until combined.
Step 5: Add Sour Cream and Dry Ingredients
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, stirring just until combined.
Step 6: Fold in the Peaches
- Gently fold in 2½ cups diced peaches.
- Pour the batter into the prepared pan and spread evenly.
Step 7: Top and Bake
- Arrange peach slices on top and sprinkle with turbinado or brown sugar if desired.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve with whipped cream or ice cream!
⏱️ Servings & Time
- Servings: 8
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 20 minutes
🍽️ Serving Suggestions
- Top with powdered sugar and fresh mint.
- Serve warm with a scoop of vanilla or cinnamon ice cream.
- Drizzle with honey or salted caramel sauce.
- Pair with coffee, peach iced tea, or a chilled dessert wine.
🔄 Variations
- Peach + Berry: Add a handful of raspberries or blueberries.
- Nutty Crumb Topping: Add a brown sugar–pecan topping before baking.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan-Friendly: Substitute butter with vegan margarine, and use a flax egg + coconut yogurt.
🧊 Storage & Reheating
Storage:
- Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating:
- Microwave individual slices for 15–20 seconds.
- Warm in a 300°F oven for 5–10 minutes for fresh-baked texture.
❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well. Thaw and drain frozen peaches before use.
2. Do I need to peel the peaches?
Peeling is recommended for texture, but not mandatory.
3. Can I make this cake in advance?
Absolutely. It tastes even better the next day!
4. How do I prevent sogginess?
Avoid overloading with extra peaches and let the cake cool completely before slicing.
5. Can I use a bundt or loaf pan?
Yes, just adjust the baking time as needed.
6. Can I reduce the sugar?
Yes! Use ½ cup sugar in the batter and skip the topping sugar for a lighter version.
7. Is it freezer-friendly?
Yes. Wrap slices in plastic and freeze for up to 2 months.
8. Can I add spices?
Cinnamon, nutmeg, ginger, or cardamom all work beautifully with peach flavor.
9. Can I double the recipe?
Yes, for a 9×13 pan or larger round — increase baking time by 10–15 minutes.
10. What’s the best way to serve it?
Slightly warm, with ice cream or whipped cream and maybe a drizzle of honey.
💡 Expert Tips
- Use ripe but firm peaches to avoid extra liquid.
- Room temperature ingredients mix better — bring butter, eggs, and sour cream to temp.
- Don’t overmix the batter to keep the cake soft and fluffy.
- A sprinkle of sugar on top helps the peaches caramelize beautifully.
- Let the cake cool before cutting to get clean slices.
🏁 Conclusion
This Fresh Peach Cake with extra peaches is the sweet taste of summer in a single slice. 🍑🍰 It’s everything a homemade cake should be — easy to make, rich with fruit, and perfectly moist. Whether you enjoy it with coffee in the morning, as a cozy dessert, or a brunch table centerpiece, it’s sure to become a family favorite.
Once you try it, you’ll find yourself making this recipe every peach season… and maybe even sneaking it in with canned peaches in the off-season. 😉
Fresh Peach Cake (Extra Peaches!) – The Juiciest Summer Cake Ever
Nothing says summer comfort quite like a warm, soft, homemade cake bursting with fresh peaches. This Fresh Peach Cake is the ultimate ode to peach season — packed with extra slices of juicy fruit in every bite, a hint of warm spice, and a buttery, tender crumb that melts in your mouth.
Whether you’re baking for a picnic, brunch, or just a relaxing Sunday afternoon, this cake is the kind of easy, rustic dessert that always wins hearts. It’s cozy, fruity, and shockingly simple — made with ingredients you probably already have in your kitchen.
One bowl, no frosting fuss, just the pure joy of peaches, butter, and sugar coming together in the most delicious way. Let’s bake something beautiful. 🍑🍰
Ingredients
🍑 For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 2½ cups fresh peaches peeled and diced (plus extra slices for topping)
- Optional:
- 1 tbsp turbinado sugar or brown sugar for sprinkling
- Whipped cream or vanilla ice cream for serving
Instructions
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8 or 9-inch round cake pan or springform pan.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each.
- Add vanilla extract and stir until combined.
Step 5: Add Sour Cream and Dry Ingredients
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, stirring just until combined.
Step 6: Fold in the Peaches
- Gently fold in 2½ cups diced peaches.
- Pour the batter into the prepared pan and spread evenly.
Step 7: Top and Bake
- Arrange peach slices on top and sprinkle with turbinado or brown sugar if desired.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve with whipped cream or ice cream!
Notes
🍽️ Serving Suggestions
Top with powdered sugar and fresh mint. Serve warm with a scoop of vanilla or cinnamon ice cream. Drizzle with honey or salted caramel sauce. Pair with coffee, peach iced tea, or a chilled dessert wine. 🔄 Variations
Peach + Berry: Add a handful of raspberries or blueberries. Nutty Crumb Topping: Add a brown sugar–pecan topping before baking. Gluten-Free: Use a 1:1 gluten-free flour blend. Vegan-Friendly: Substitute butter with vegan margarine, and use a flax egg + coconut yogurt. 🧊 Storage & Reheating
Storage:
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheating:
Microwave individual slices for 15–20 seconds. Warm in a 300°F oven for 5–10 minutes for fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well. Thaw and drain frozen peaches before use. 2. Do I need to peel the peaches?
Peeling is recommended for texture, but not mandatory. 3. Can I make this cake in advance?
Absolutely. It tastes even better the next day! 4. How do I prevent sogginess?
Avoid overloading with extra peaches and let the cake cool completely before slicing. 5. Can I use a bundt or loaf pan?
Yes, just adjust the baking time as needed. 6. Can I reduce the sugar?
Yes! Use ½ cup sugar in the batter and skip the topping sugar for a lighter version. 7. Is it freezer-friendly?
Yes. Wrap slices in plastic and freeze for up to 2 months. 8. Can I add spices?
Cinnamon, nutmeg, ginger, or cardamom all work beautifully with peach flavor. 9. Can I double the recipe?
Yes, for a 9×13 pan or larger round — increase baking time by 10–15 minutes. 10. What’s the best way to serve it?
Slightly warm, with ice cream or whipped cream and maybe a drizzle of honey. 💡 Expert Tips
Use ripe but firm peaches to avoid extra liquid. Room temperature ingredients mix better — bring butter, eggs, and sour cream to temp. Don’t overmix the batter to keep the cake soft and fluffy. A sprinkle of sugar on top helps the peaches caramelize beautifully. Let the cake cool before cutting to get clean slices. 🏁 Conclusion
This Fresh Peach Cake with extra peaches is the sweet taste of summer in a single slice. 🍑🍰 It’s everything a homemade cake should be — easy to make, rich with fruit, and perfectly moist. Whether you enjoy it with coffee in the morning, as a cozy dessert, or a brunch table centerpiece, it’s sure to become a family favorite. Once you try it, you’ll find yourself making this recipe every peach season… and maybe even sneaking it in with canned peaches in the off-season. 😉
Top with powdered sugar and fresh mint. Serve warm with a scoop of vanilla or cinnamon ice cream. Drizzle with honey or salted caramel sauce. Pair with coffee, peach iced tea, or a chilled dessert wine. 🔄 Variations
Peach + Berry: Add a handful of raspberries or blueberries. Nutty Crumb Topping: Add a brown sugar–pecan topping before baking. Gluten-Free: Use a 1:1 gluten-free flour blend. Vegan-Friendly: Substitute butter with vegan margarine, and use a flax egg + coconut yogurt. 🧊 Storage & Reheating
Storage:
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheating:
Microwave individual slices for 15–20 seconds. Warm in a 300°F oven for 5–10 minutes for fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well. Thaw and drain frozen peaches before use. 2. Do I need to peel the peaches?
Peeling is recommended for texture, but not mandatory. 3. Can I make this cake in advance?
Absolutely. It tastes even better the next day! 4. How do I prevent sogginess?
Avoid overloading with extra peaches and let the cake cool completely before slicing. 5. Can I use a bundt or loaf pan?
Yes, just adjust the baking time as needed. 6. Can I reduce the sugar?
Yes! Use ½ cup sugar in the batter and skip the topping sugar for a lighter version. 7. Is it freezer-friendly?
Yes. Wrap slices in plastic and freeze for up to 2 months. 8. Can I add spices?
Cinnamon, nutmeg, ginger, or cardamom all work beautifully with peach flavor. 9. Can I double the recipe?
Yes, for a 9×13 pan or larger round — increase baking time by 10–15 minutes. 10. What’s the best way to serve it?
Slightly warm, with ice cream or whipped cream and maybe a drizzle of honey. 💡 Expert Tips
Use ripe but firm peaches to avoid extra liquid. Room temperature ingredients mix better — bring butter, eggs, and sour cream to temp. Don’t overmix the batter to keep the cake soft and fluffy. A sprinkle of sugar on top helps the peaches caramelize beautifully. Let the cake cool before cutting to get clean slices. 🏁 Conclusion
This Fresh Peach Cake with extra peaches is the sweet taste of summer in a single slice. 🍑🍰 It’s everything a homemade cake should be — easy to make, rich with fruit, and perfectly moist. Whether you enjoy it with coffee in the morning, as a cozy dessert, or a brunch table centerpiece, it’s sure to become a family favorite. Once you try it, you’ll find yourself making this recipe every peach season… and maybe even sneaking it in with canned peaches in the off-season. 😉