If you love the sweet, juicy flavors of summer fruit and crave a dessert that feels like a warm hug, this Peach Cake Recipe is going to become your new favorite. It combines tender, buttery cake with fresh peaches that burst with natural sweetness in every bite. The simple ingredients come together effortlessly, creating a dessert that’s as impressive as it is comforting. Whether you’re baking for a crowd or treating yourself to a slice, this Peach Cake Recipe truly celebrates the joy of seasonal peaches in a way that’s downright irresistible.
Ingredients You’ll Need
This Peach Cake Recipe calls for straightforward ingredients that you probably have in your kitchen right now. Each one plays a crucial role: from the fluffiness of the baking powder to the rich creaminess of butter, and the natural juiciness of fresh peaches that brings the cake to life.
- All-purpose flour (1 1/2 cups): Provides structure and gives the cake its tender crumb; can substitute with gluten-free flour for a gluten-free version.
- Baking powder (1 1/2 tsp): Helps the cake rise perfectly light and fluffy.
- Salt (1/4 tsp): Balances sweetness and enhances the flavors.
- Unsalted butter (3/4 cup, softened): Adds richness and moisture, making the cake luxuriously tender.
- Granulated sugar (1 cup): Sweetens and helps create a soft crumb with the butter.
- Large eggs (3, room temperature): Bind ingredients and add structure, while contributing to the cake’s moist texture.
- Lemon zest (1/2 tsp): Gives a subtle bright, citrusy note that complements the peaches beautifully.
- Vanilla extract (1/4 tsp): Adds warm, aromatic depth to the cake batter.
- Fresh peaches (4 medium, peeled and cubed): The star of this Peach Cake Recipe, offering juicy bursts of flavor and a soft texture.
- Confectioners’ sugar: For that classic, delicate dusting on top—it’s the perfect finishing touch.
How to Make Peach Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9-inch springform pan with cooking spray. This little prep step ensures your peach cake will bake evenly and release easily from the pan once it’s done.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Combining these ahead of time distributes the leavening agents evenly so every bite is perfectly light.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture becomes fluffy and pale, about 4 to 5 minutes. This is where your cake gets its tender, airy texture from, so don’t rush it!
Step 4: Add Eggs and Flavor
Beat in the eggs one at a time, letting each one fully incorporate before adding the next. Then mix in the fresh lemon zest and vanilla extract, which brighten the batter with their fragrant notes.
Step 5: Incorporate Dry Ingredients
Switch your mixer to low and gradually add the dry flour mixture into the wet ingredients. Mix just until combined to keep your cake soft and tender without overworking the batter.
Step 6: Fold in the Peaches and Bake
Gently fold the cubed peaches into the batter so they are evenly distributed without releasing too much juice. Pour the batter into your prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before dusting with confectioners’ sugar.
How to Serve Peach Cake Recipe
Garnishes
Sprinkling confectioners’ sugar on top is classic and simple, but you can also add thin peach slices or a dollop of whipped cream to elevate its presentation. A sprinkle of toasted almonds or a drizzle of honey adds delightful texture and flavor contrasts that beautifully complement the softness of the cake.
Side Dishes
This Peach Cake Recipe pairs wonderfully with fresh vanilla ice cream for an indulgent treat or a cup of strong coffee or tea to balance the sweetness. If you prefer something lighter, a refreshing mixed berry salad complements the peach’s summery notes perfectly.
Creative Ways to Present
For a charming picnic or a rustic brunch, serve the cake family-style on a wooden board garnished with fresh peach wedges and sprigs of mint. Alternatively, slice into individual squares and plate with a scoop of mascarpone cheese or a drizzle of caramel sauce for a fancy twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This Peach Cake Recipe stays moist and flavorful when stored in an airtight container at room temperature for up to two days. For longer keeping, refrigeration is a great option, just be aware the texture will firm up slightly but still taste delicious.
Freezing
You can freeze slices of this peach cake wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to three months. Thaw them overnight in the refrigerator and enjoy a quick dessert ready to go anytime.
Reheating
Warm individual portions briefly in the microwave for about 20 seconds or wrap slices in foil and heat in a 350-degree oven for 10-15 minutes to refresh that just-baked softness and aroma. Just be careful not to overheat, which can dry the cake out.
FAQs
Can I use canned peaches instead of fresh peaches?
While fresh peaches give the best flavor and texture for this Peach Cake Recipe, you can substitute canned peaches if needed. Just drain them well and pat dry to avoid adding extra moisture that could affect the cake’s consistency.
Is it possible to make this cake gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. The rest of the recipe stays the same, and you’ll still enjoy a moist, delicious peach cake.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake after about 50 minutes. If it comes out clean or with just a few crumbs (but no wet batter), the cake is perfectly baked and ready to come out of the oven.
Can I use frozen peaches for this Peach Cake Recipe?
Frozen peaches can work in a pinch, but be sure to thaw and drain them thoroughly before folding into the batter to prevent excess liquid from making the cake soggy.
What is the best way to peel peaches easily?
Blanch the peaches by dipping them in boiling water for about 30 seconds, then immediately transferring them to an ice bath. The skins will loosen and slide right off, making peeling quick and hassle-free.
Final Thoughts
This Peach Cake Recipe is a delightful celebration of summer’s sweetest fruit, bringing warmth and joy to any table. Its simple ingredients and straightforward steps make it approachable for bakers of all levels, while the flavors and textures deliver a memorable dessert experience. Go ahead and try it—you might just find yourself reaching for that second slice. You deserve it!
Print
Peach Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Cake is a moist and flavorful dessert perfect for showcasing fresh summer peaches. With a tender crumb infused with hints of lemon zest and vanilla, this cake combines the sweetness of juicy peaches folded carefully into a buttery batter. Baked in a 9-inch springform pan, the cake develops a golden crust and soft texture that pairs beautifully with a light dusting of confectioners’ sugar. It’s ideal for summertime gatherings, afternoon tea, or a simple homemade treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks, softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
Fruit
- 4 medium peaches (about 1 lb, pitted, peeled and sliced into cubes, approximately 2 1/4 cups chopped)
Topping
- Confectioners’ sugar for dusting
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly using cooking spray to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed through the flour before combining with wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 4 to 5 minutes. The mixture should become fluffy and light, which helps to incorporate air and create a tender cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Continue mixing for an additional minute on medium-high speed. Then beat in the grated lemon zest and vanilla extract to add subtle citrus and aromatic notes to the batter.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dry ingredients are blended with the wet ingredients, avoiding overmixing to keep the cake tender.
- Fold in Peaches: Using a spatula, gently fold the chopped peaches into the batter until they are evenly distributed, taking care not to break up the fruit too much.
- Transfer and Bake: Pour the batter into the prepared springform pan, smoothing the top gently. Place the pan in the center of the preheated oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Finish: Remove the cake from the oven and allow it to cool completely to room temperature in the pan. Once cooled, remove the springform ring and dust the top of the cake with confectioners’ sugar for a light, sweet finish.
Notes
- Peeling peaches is recommended as it helps maintain a smooth texture in the cake, but if preferred, you can leave the skins on for added color and nutrients.
- Room temperature eggs blend better into the batter, helping achieve a more uniform mixture.
- Careful folding of the peaches prevents breaking them down and keeps juicy fruit pieces dispersed throughout the cake.
- Make sure not to overmix when combining dry and wet ingredients to ensure a tender crumb.
- Using a springform pan makes it easier to remove the cake without damaging its sides.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can be served plain or with a dollop of whipped cream or vanilla ice cream for an extra indulgence.
