Make the most of seasonal peaches with this easy Summer Peach Cake Recipe. A light and spongy vanilla cake made with ripe peaches for a fantastic summer dessert.
Baking is a great way to use up seasonal fruit. Peaches are in season now and why not make a Homemade Peach Cobbler or try this delicious Summer Peach Cake! This is a great dessert to finish off a summer dinner or to serve up with a cup of coffee at brunch!
What is this Peach Cake Like
- Difficulty – Although this cake is relatively easy to make, be sure to follow the instructions and measurements exactly to achieve the desired results.
- Taste – This cake has a soft and light texture and is even a little spongy. The peaches are not overpowering but noted. Also, the peaches add to the texture and moistness of the cake.
- Serving – This cake makes eight good sized servings. In the recipe card at the end of the post you can easily adjust the serving size.
Ingredients
- Flour – All purpose or plain flour is used in this cake. It’s the most common type of flour used for baking cakes.
- Baking powder – Baking powder is the rising agent used in this cake.
- Salt – A small amount of regular table salt is used to enhance flavours.
- Butter – Room temperature unsalted butter is used for this peach cake.
- Sugar – This recipe uses granulated white sugar.
- Eggs – Large eggs at room temperature.
- Vanilla extract – This is a common extract used in baking to enhance flavours.
- Milk – This cake uses buttermilk which is high in fat content and keeps the cake moist.
- Peaches – This cake uses fresh peaches.
- Powdered sugar – I dusted the cake with a small amount of powdered sugar. This is completely optional.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
- Slice and dice peaches – Take two peaches and dice them into small pieces and discard the stone. Cut the other two peaches into slices and set aside.
- Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
- Mix butter, sugar and eggs – In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
- Add flour and milk – Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour. *Reserve one tablespoon of the flour.
- Add peaches – Toss the diced peaches in the remaining tablespoon of flour. Stir the coated peaches into the batter.
- Bake cake – Pour batter into the prepared cake pan. Top with peach slices. Bake between 45 – 55 minutes or until a toothpick comes out with a few crumbs.
- Cool and serve – Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the spring form pan and leave to cool on the wire rack.
Recipe Tips
- Use ripe peaches – Make sure your peaches are ripe and somewhat soft. If you use under ripe peaches, they will not soften during baking.
- Coat peaches in flour – We toss the peaches in about a tablespoon of flour to help prevent them from sinking.
- Mix batter well – Creaming the butter until it’s light and fluffy will ensure you get a light and spongy cake.
- Prevent cake from over browning – If you cake is over browning too quickly, simply place a sheet of aluminium foil over the top and allow the cake to finish baking.
Substitutions
- Fresh peaches – If you can’t get your hands on good ripe peaches, use frozen peaches. Add them frozen!
- Buttermilk – You can add 1 tablespoon of white vinegar to regular milk, stir and let it sit for about 5 minutes. Alternatively, you can use regular whole milk or sour cream for this cake.
Serving and Storage
- Serving – Serve this cake up with vanilla ice cream, fresh whipped cream, Homemade Caramel Sauce or Lemon Curd.
- Storage – Store this cake at room temperature up to two days. In the fridge it will keep up to five days.
Frequently Asked Questions
Do you need to peel peaches before using them in baking?
You do not need to peel peaches before using them in baking. The skin is very thin and soft and when it bakes, you don’t even notice it is there. Also, peach slices hold their shape better when you keep the skin on before cutting.
Can you substitute canned peaches for fresh peaches?
The great news is that in many cases, you can easily use canned peaches or even frozen peaches in baking where you would otherwise use fresh peaches.
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Summer Peach Cake Recipe
Make the most of seasonal peaches with this easy Summer Peach Cake Recipe. A light and spongy vanilla cake with ripe peaches for a fantastic summer dessert.
Servings: 8 servings
Calories: 283kcal
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter unsalted
- 3/4 cup granulated white sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4 fresh peaches ripe
- *optional powdered sugar for dusting the cake
Instructions
- Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
- Take two peaches and dice them into small pieces and discard the stone. Cut the other two peaches into slices and set aside.
- In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
- In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
- Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour. *Reserve one tablespoon of the flour.
- Toss the diced peaches in the remaining tablespoon of flour. Stir the coated peaches into the batter.
- Pour batter into the prepared cake pan. Top with peach slices. Bake between 45 – 55 minutes or until a toothpick comes out with a few crumbs.
- Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the springform pan and leave to cool on the wire rack.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Summer Peach Cake Recipe
Amount Per Serving (1 slice)
Calories 283
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 102mg34%
Sodium 386mg17%
Potassium 72mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 20g22%
Protein 5g10%
Vitamin A 482IU10%
Vitamin C 0.02mg0%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How do you keep peaches slices from sinking? Excellent cake. Will make again
Hi Mary Anne, Yes, I know sinking fruit can be an issue. I’ve make this cake several times, and both times, a few slices did sink a little into the batter. You can make sure the peaches are very dry and lightly dust the bottom of the the slice with flour. Then place the peaches (floured side down) on top of the cake. This can help the batter stick better to the fruit without it sinking. I hope this helps.