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Irresistible Summer Peach Cake Recipe – Buttery, Juicy, and Packed with Fresh Fruit Flavor

Peach season is a short but sweet time of year, and there’s no better way to celebrate it than with this Irresistible Summer Peach Cake. Made with juicy ripe peaches, a buttery vanilla-scented batter, and hints of cinnamon and sparkling sugar on top, this cake is as easy to make as it is delicious to eat. Whether served warm with a scoop of vanilla ice cream, enjoyed as a mid-afternoon treat with coffee, or served as a simple dessert at summer get-togethers, this peach cake delivers sunshine in every bite. It’s rustic, old-fashioned, and packed with real fruit flavor—just how summer desserts should be.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

🍑 Fruits
  • 4 medium ripe peaches peeled and sliced
  • 2 tbsp brown sugar for tossing with peaches
🥚 Fresh Ingredients
  • 1 large egg
🧂 Dry Ingredients
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup granulated sugar
  • 1 tbsp sparkling sugar for topping
🍦 Flavoring
  • 2 tsp vanilla extract
🧈 Dairy
  • 6 tbsp unsalted butter softened
  • ½ cup buttermilk or use ½ cup sour cream as an alternative

Equipment

  • 9-inch round or square cake pan
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Paring knife (for slicing peaches)
  • Wire rack for cooling

Method
 

Step 1. Prep the Peaches
  1. Peel and slice the 4 ripe peaches into thin wedges.
  2. Toss the peach slices with 2 tbsp brown sugar and set aside.
  3. This helps draw out juices and enhances caramelization during baking.
Step 2. Preheat & Prepare Pan
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9-inch cake pan (round or square) and line the bottom with parchment paper if desired for easy release.
Step 3. Mix the Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 1½ cups all-purpose flour
  3. 1½ tsp baking powder
  4. ½ tsp salt
  5. 1 tsp cinnamon
Step 4. Cream the Butter and Sugar
  1. In a large bowl, beat together:
  2. 6 tbsp softened butter
  3. 1 cup granulated sugar
  4. Beat until light and fluffy (about 2–3 minutes).
Step 5. Add Wet Ingredients
  1. Add 1 large egg and 2 tsp vanilla extract to the butter mixture.
  2. Mix until well combined.
  3. Alternate adding the dry ingredients and ½ cup buttermilk (or sour cream) in batches, starting and ending with the flour mixture.
  4. Mix until just combined—don’t overmix.
Step 6. Assemble the Cake
  1. Pour the batter into the prepared cake pan and spread evenly.
  2. Arrange the peach slices on top of the batter in a spiral or rustic pattern.
  3. Pour any peach juice over the top.
  4. Sprinkle 1 tbsp sparkling sugar over the peaches for crunch and shine.
Step 7. Bake the Cake
  1. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 8. Serve
  1. Serve warm or at room temperature, plain or topped with whipped cream or vanilla ice cream.

Notes

🧊 Storage & Reheating
Room Temperature: Store covered for up to 2 days.
Refrigerator: Keeps up to 5 days in an airtight container.
Freezer: Wrap slices in plastic wrap and foil; freeze up to 2 months.
Reheat: Microwave slices for 10–15 seconds or reheat in the oven at 300°F for 10 minutes.
🥄 Variations
Gluten-Free: Use a 1:1 gluten-free flour blend.
Spiced: Add nutmeg or cardamom for extra warmth.
Almond Peach: Add ½ tsp almond extract and slivered almonds on top.
Berry Blend: Mix in sliced strawberries or blueberries with the peaches.
Upside-Down: Layer peaches on bottom, batter on top, flip after baking.
❓ 10 FAQs
1. Do I have to peel the peaches?
Peeling is optional, but it gives a smoother texture and presentation.
2. Can I use canned or frozen peaches?
Yes—drain canned peaches well or thaw frozen ones completely before using.
3. What can I use instead of buttermilk?
Use sour cream or make your own by mixing ½ cup milk with 1 tsp vinegar or lemon juice.
4. Can I use white sugar instead of brown sugar for the peaches?
Yes, though brown sugar adds a deeper caramel flavor.
5. Can this be made in a loaf pan?
You can, but adjust the baking time to 50–60 minutes.
6. Is this cake overly sweet?
Not at all—it’s lightly sweetened and balanced by the fruit’s natural sugars.
7. Can I add nuts?
Yes! Chopped pecans or almonds make a great topping or mix-in.
8. Can I make this vegan?
Try using plant-based butter, a flax egg, and dairy-free yogurt in place of buttermilk.
9. What’s the best way to serve it?
Warm, with a scoop of vanilla ice cream or dollop of whipped cream.
10. Can I double this recipe?
Yes—bake in a 9x13-inch pan and add 5–10 minutes to the bake time.
🏁 Conclusion
This Irresistible Summer Peach Cake is the kind of recipe that becomes a yearly ritual—something you crave the moment peaches hit the market. It’s simple, nostalgic, and absolutely loaded with flavor.
The caramelized fruit topping, soft vanilla-scented crumb, and hint of cinnamon make it perfect for potlucks, picnics, or your own quiet afternoon with a cup of tea. Make it once, and it’s bound to become a staple on your summer dessert list.