This simple fresh peach cake is the perfect treat for summer! With an easy to make vanilla cake, and topped with slices of juicy ripe peaches everyone is going to be grabbing a slice.
When it comes to summer, there is nothing better then all the sweet seasonal fruit that you can get your hands on.
Like fresh peaches. Biting into a juicy ripe peach = summer to me.
Now I’m all for eating those peaches as they are. But there is still nothing better than baking with juicy ripe peaches. Like this peach cake. A simple vanilla cake with fresh peach slices baked right on top.
How to make this peach cake
First start by peeling and slicing your peaches. I used 2-3 peaches for this cake.
In a mixing bowl, whisk together your dry ingredients- flour, baking powder and salt.
In a second mixing bowl, cream your butter and sugar together until light and fluffy.
BAKING 101: Make sure your butter is room temperature so the butter and sugar can be properly creamed together. The sugar has to “punch holes” into the butter which helps to create air pockets that will expand causing the cake to rise when in the oven. If the butter is too cold, the sugar will be unable to do this. If it’s too warm, the sugar will just slice right through and not cause those air pockets to be formed either. Here are 3 ways to soften your butter quickly.
Add in your egg. Whisk it slightly before adding to the mixture. And cream together.
Add in your vanilla extract and milk and mix just until combined.
Add in your dry ingredients gradually and mix just until no flour streaks remain.\
HEATHER’S BAKING TIP: Do not overmix! This will cause too much gluten to form. Gluten is the protein in the flour that forms when the flour becomes hydrated. But too much mixing can cause too much gluten to form resulting in a chewy tough cake.
Pour the batter into a greased 9-inch pie plate.
Top with sliced peaches and bake.
- Be sure to measure your flour correctly. Here is a tutorial on how and why it’s important. I recommend using a kitchen scale for best accuracy, or if using cups then be sure to stir your flour first, then spoon the flour into your cup and level it off. Do not pack it down!
- Use room temperature eggs. If your eggs are cold it will seize the butter that you just creamed together. I place mine in a bowl of warm water for 10 minutes before I use them.
I used a 9-inch pie plate for this but a 9-inch deep dish pie plate, or 10-inch pie pan would work as well.
This cake would also work in a 9- or 10-inch springform or cake pan.
Absolutely! This peach cake can be stored at room temperature for up to 2 days, loosely covered.
Absolutely. I adapted this cake from Smitten Kitchen and she used strawberries. But I think other fruit would work great too. Plums, cherries, blueberries- all would be fantastic I think!
I haven’t tested with frozen peaches, but if using frozen I would not thaw them first otherwise they may release too much moisture. And you may need to add on a few minutes of baking time.
Yes I think this cake would freeze beautifully. I would let the cake cool completely and then wrap individual slices in plastic wrap and place inside a sealable plastic bag and freeze for up to 3 months. When ready to serve, unwrap a slice and let thaw at room temperature.
More Recipes To Try
Summer Peach Cake
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 1/2 cups (188 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar divided
- 1 large egg room temperature
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 pound (450 grams) peaches, peeled and sliced (about 2-3 peaches)
- Prepare oven and pans. Position a rack in the center of your oven and preheat oven to 350°F. Grease or butter a 10-inch pie pan or 9-inch deep-dish pie pan. This cake would also work in a 9- or 10-inch springform or cake pan.
- Combine dry ingredients. Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Combine wet ingredients. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined.
- Combine wet and dry ingredients. Add dry mixture gradually to the wet mixture with mixer on low, mixing until just smooth and flour is just incorporated. Do not overmix.
- Add to pan and add peaches. Pour into prepared pie plate. Arrange peaches on top of batter, as closely as possible in a single layer. (Feel free to overlap if needed. You won’t be disappointed.) Sprinkle remaining 2 tablespoons sugar over peaches.
- Bake the cake. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
- Pan: I used a 9-inch pie plate, but a 9-inch cake pan (or square baking dish, springform pan also works). You could also use a 10-inch pan.
- Make ahead/storage: Cake can be stored at room temperature for up to 2 days, loosely covered.
- Peaches: I used fresh and haven’t tested with frozen, but if you are using frozen I would not recommend thawing. And you may need to add on a few minutes of baking time.
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