This easy recipe for fresh peach cake is a wonderful way to showcase sweet peaches when they’re in season. Soft and tender with a creamy crumb, and featuring 2 layers of juicy peaches for extra peach flavor in every bite, this cake needs no topping or decorating (though a dusting of powdered sugar is always welcome). It’s the perfect treat to enjoy on a porch swing with a glass of iced tea—or wherever you find summertime bliss.
One reader, Shelby, commented: “Feeling happy eating this. It’s lightly sweetened, which is nice because the juicy peaches make up for the rest of the sugar. The crumb is so tender and melts in your mouth. Love the cinnamon in the center—that is a must! And you can smell the almond extract beautifully mingling with everything else. All of these flavors go so well together. ★★★★★“
This simple yet impressive fresh peach cake is the perfect quick & easy dessert to make when peaches are in season, whether you picked them straight from a tree… or from a roadside farm stand… or from the grocery store when they were on sale. I love peach pie, but sometimes you need a simple dessert recipe that can be ready to eat in the next couple of hours. This peach cake is just the thing!
(Peach crisp and peach cobbler are both wonderful options as well, of course. Especially if you happen to have vanilla ice cream in your freezer.)
Everything You’ll Love About This Fresh Peach Cake
- Super moist, tender, soft cake with juicy cinnamon-spiced peaches
- Great way to showcase fresh peaches during peak peach season
- Quick & easy—no mixer required, no separate topping to make, and you don’t even have to peel the peaches!
- All the flavors you love in peach pie (with less time & effort)
- Not overly sweet, so the fruit’s natural sweetness shines
- Greek yogurt makes for a creamy-like crumb, just like it does in lemon berry yogurt cake
- You could use dairy-free yogurt to make this a dairy-free recipe
- Don’t have to wait hours for it to cool completely before eating
- Transport and serve right from the baking pan
And as a welcome bonus, there’s no complicated decorating required. Just give it a shimmy-shake of confectioners’ sugar over the top before serving—this peach cake is a natural beauty!
Key Ingredients You Need & Why
- Flour: All-purpose flour forms the base for this cake’s structure.
- Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not heavy and flat.
- Salt: For its flavor-enhancing superpowers.
- Oil: Using oil instead of butter in cakes makes for a supremely moist crumb. You can use olive oil, vegetable oil, or melted coconut oil here—baker’s choice.
- Sugar: Granulated sugar is the sweetener for this cake. You don’t need a lot, because the peaches are already sweet on their own.
- Eggs: Eggs provide structure, stability, and richness.
- Vanilla & Almond Extracts: You’ll love the flavor this combo provides. It’s the same duo used to flavor classic sugar cookies.
- Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes, like this grapefruit Greek yogurt cake. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low-fat Greek yogurt, regular yogurt, and sour cream—all were excellent. Greek yogurt added a little more tang and structure, though. You could also use a dairy-free yogurt to make this cake dairy free.
- Lemon Zest & Juice: Lemon brightens everything up, and adds some fresh flavor. Taste testers said the cake was lacking without it.
- Peaches: You need about 2 cups of sliced fresh peaches (peeling them first is optional). See the FAQs below for more information on the best type of peaches to use.
- Cinnamon: Totally optional.
Overview: How to Make Fresh Peach Cake
The cake is layered with peaches. Half batter, half peaches, remaining batter, remaining peaches.
There’s no mixer required for this recipe. Whisk the batter together, and then toss the peach slices with a little sugar to help them release some juices.
Then I like to toss HALF of the sugared peaches in cinnamon, so the fruit slices in the center of the cake mingle with creamy cinnamon swirls (similar to this peach quick bread). The other half of the peaches (without cinnamon) create the top layer of the cake. Again, the cinnamon is optional. You can simply toss ALL of the peaches with the cinnamon, or leave it out entirely.
Here’s the creamy batter, and center layer of cinnamon-sugar peaches:
As you can see, the cake is brimming with fresh peaches. A 9-inch springform pan (what you use for cheesecake) is ideal for this one-layer cake.
Here’s the cake before and after baking:
And while this natural beauty needs no extra embellishments, I like to sift a little dusting of confectioners’ sugar over the top just before serving. And, of course, whipped cream is always a welcome adornment.
Recipe Testing
I’m happy to share my testing process with anyone interested in how this cake came to life! Today’s peach cake is an almost-halved version of my lemon berry yogurt cake and a very slightly scaled-up version of this cherry buckle. I wanted to use oil instead of butter to keep the crumb light and moist.
It doesn’t seem like there’s a lot of flour in the recipe, and you’re right—there’s not! I tested the cake with more, but it made the cake a little tough and heavy. Yogurt is a heavy ingredient, and more flour didn’t necessarily help.
In terms of flavor, lemon juice and almond extract are key. Taste testers felt the entire cake was lacking the best flavor without these additions.
You can use any variety of peaches—yellow, white, or even doughnut peaches—but you want slightly firm (not hard) peaches with no soft spots. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them in peach muffins.
Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using.
Sure! This is a great cake for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.
The recipe is designed for a 9-inch springform pan, the same type used for lemon cheesecake, but you could also use a 10-inch cast iron skillet that I also use for this blackberry peach skillet cornmeal cake and frittata. A 9-inch or 10-inch square baking pan work too. I also have a recipe for a peach Bundt cake, and a peach quick bread if you want to try those instead.
Fresh Peach Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: serves 8-10
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This easy recipe for fresh peach cake is a wonderful way to showcase sweet peaches when they’re in season. Soft and tender with a creamy crumb, and featuring 2 layers of juicy peaches for extra peach flavor in every bite, this cake needs no topping or decorating (though a dusting of powdered sugar is always welcome). A mixer is not required for this recipe.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 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 the flour, baking powder, baking soda, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, 2/3 cup (133g) sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined. Batter is creamy and slightly thick. You will have just over 3 cups of batter.
- In a medium bowl, toss the peach slices with 1 Tablespoon of sugar to coat. Divide in half, moving half of the peaches to another bowl. Add cinnamon to one half of the peaches and gently stir to coat. The cinnamon is optional. You could also toss ALL of the peaches in the cinnamon; I like to toss only half so the center of the cake has plenty of cinnamon swirls.
- Pour and spread half the batter (just eyeball it) into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter on top of the cinnamon peach layer. Place remaining sugared peaches on top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning.
- Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely. Dust with confectioners’ sugar, if desired, before serving.
- Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.
Notes
- Freezing Instructions: Cover baked and cooled cake tightly and freeze for up to 3 months. Bring to room temperature before serving.
- Special Tools (affiliate links): Vegetable/Fruit Peeler | Glass Mixing Bowls | Whisk | Citrus Juicer & Zester | 9-inch Springform Pan | Cooling Rack | Sieve (for dusting confectioners’ sugar)
- Can I Make This in a Different Pan? The recipe is designed for a 9-inch springform pan, but you could also use a 10-inch cast iron skillet. A 9-inch or 10-inch square baking pan work too. I also have a recipe for a peach Bundt cake, and a peach quick bread if you want to try those instead.
- Yogurt: I tested this cake with nonfat and low-fat Greek yogurt, regular yogurt, and sour cream—all were excellent. Greek yogurt added a little more tang and structure, though. You could also use a dairy-free yogurt to make this cake dairy free.
- Peaches: Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using. Canned peaches would be fine in a pinch, but the texture is much better with fresh. If using canned, be sure to drain and blot dry first.
Super easy recipe and delicious!
I’ve made this cake 3 times now with no changes, and it’s amazing. The almond and vanilla flavors with a hint of lemon in the cake are perfect and so delicious. This is hands down the best cake I’ve ever baked myself! The first two I used fresh peaches per the recipe and they were wonderful. The last time, though, my peaches were pithy! I scrambled through the kitchen and all I had were fuji apples. Worth a try but they got a bit rubbery. But that cake, oh my my! It doesn’t last a day in my home. This recipe is a keeper!
Could I use whole wheat flour for this?
Hi Julia, it can, yes, but the cake will taste a little heavy. We haven’t tested any changes to lighten up the texture, but let us know how it turns out.
I used 100% whole wheat pastry flour, which I always do for non-yeast recipes. It was fine.
Hi Margaret, it’s great to read that whole wheat pastry flour works well here! I haven’t tested it with that or with regular whole wheat flour. Now I may have to try the pastry flour! Thanks for reporting back.
I followed the recipe strictly except almond extract. I didn’t have it at home, so instead i doubled vanilla extract. Super fresh, super delicious. Not too sweet – perfect amount of sugar for me. I added this to my favorites list. (Next time will try with almond extract – maybe even with amaretto?)
Thank you for this amazing recipe!
Very easy and good. I used a cast iron pan, and took it out about 5 minutes early and it was perfect. Next tIme I might try a little bourbon instead of almond extract and maybe add one more peach.
Made this and added a few sliced up raspberries. Absolutely delicious.
Great recipe: super easy and delicious!
I had some overripe peaches I wasn’t sure what do with, came across your recipe and baked this delicious peach cake!
I adapted the recipe to what I had in the fridge (i.e. regular yoghurt, butter and coconut oil) and it came out great!
I’d love to try this but I live at 6000ft elevation: are there any modifications I’d need to make to account for that?
Hi Hannah, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Hannah! I am at 5500 and it turned out great. I do always weigh my ingredients!
Sally, you have been my go-to for years. Thank you!!!! My request of you is if possibly I could sub monk fruit (w/o eyrithritol) for the granulated sugar. I have been baking with Einkorn flour and LOVE it. I would like to start working on the sugar part of ingredients. HELP!
Hi Debra, thank you so much for trusting our recipes! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes like monk fruit. We’d love to know if you give anything a try.
I made this for the first time for my Granddaughter who requested a peach cake for her 4th birthday. It was so delicious and I had many compliments. Just one question when I look at your pictures did yours go all the way up to the rim of the spring form because mine stayed down pretty low. I just was a little confused when I put the first bit of batter in I really had to spread thin and then layer peaches runs really spread. The top layer of lighted follow the recipe very carefully.
I will definitely be making this again because my parents loved it and my daughter loved it my granddaughter she’s kind of picky. She’s not a cake eater so she ate the peaches.
Can this be made a day ahead of serving?
Hi Linda, absolutely.
The most perfect cake!! I did everything exactly as listed and it came out PERFECT – super soft and fluffy but also so flavorful. I didn’t have a springform pan so I used a 9-inch pie dish and it came out perfect at ~54min. Definitely my new favorite cake recipe!
I tented as instructed and my cake was very pale. Looking at the photo it appears, perhaps, the author sprinkled granulated sugar over the top. I may try that next time, and there will be a next time — it was delicious.
Hi Nancy, After the cake is finished baking we dust the top of the cake with confectioners’ sugar. We list this as an optional ingredient and optional step. We are glad you enjoyed it!
In these days where EVERYONE is a baking expert with a recipe site it is a challenge to find the ones where recipes actually WORK. Yours DO!!!!! I admit I have only tried a few, but they have been a success each time. Thank you. I have a glut of peaches this summer and this recipe is a KEEPER….
This recipe is great! I’ve made it exactly as written and it was good, but I made a version with blueberries in place of the peaches (and omitted the almond extract and the cinnamon) and it was so good people are still talking about it a month later!
Just about every time I’m looking for a sweets recipe, Sally’s is my go-to so when I had ripe peaches ready to go, I was happy I found this!
Followed the recipe except didn’t add lemon, reduced the almond extract (others commented it was overpowering), and made a several smaller small cakes. I also used softened, whipped butter instead of oil as some mentioned that it was gummy. The cakes were still dense, not gummy, and had lovely light peach flavor. I think I may do a fuller amount of the almond extract next time, otherwise I’m really enjoying it! Love your recipes-thank you!
I can’t wait to try this recipe, but I’m not a fan of Greek yogurt. Are there any substitutions for that?
Hi Karen, regular yogurt or sour cream work in its place.
We enjoyed this recipe enormously
Followed the recipe EXACTLY. (Well, I did add, maybe, another half-cup of peaches!). The cake came out perfectly. It’s delicious — moist but not at all ‘wet.’ Mine took an extra 10 minutes to bake (the additional peaches?). Very highly recommended. Served it with just a confectioner’s sugar dusting, but if you had guests or really wanted to go all-out, a generous spoonful of whipped cream would be a perfect accompaniment. Please try this recipe. So good. Thanks.
Absolutely delicious! Another go-to recipe from Sally!