This easy Peach Cake is a delicious summer dessert made with the fruit of the season! Fresh peaches are inside and on top of the cake, so you get the sweet fruit in every bite. Powdered sugar is the perfect finishing touch on each slice!
Why You'll Love This Recipe
Peach season is in full swing and I am enjoying every bit of it! As much as I love this juicy fruit fresh, I was excited to turn it into a dessert. One that you can make for family or friends and enjoy with a cup of tea or coffee. This peach cake is sweet, delicious, and so moist! It's an open cake, meaning there is one layer and no frosting.
Very easy to make from scratch, this cake requires simple ingredients, and really lets the peaches shine! It will become your go-to dessert for summer. If you have lots of peaches to use, try this recipe. You will love it!
- flour: all-purpose kind only, follow my tip for properly measuring flour
- sugar: needed for sweet flavor and browning
- baking powder and baking soda: necessary for the cake to rise properly
- eggs: add moisture and bind everything together
- buttermilk: produces the perfect cake texture; follow my homemade recipe made with vinegar and milk
- butter: unsalted, melted, and cooled, adds richness to the cake
- peaches: fresh, not too ripe; you need to be able to chop and slice them.
How to make a peach cake?
- Start by mixing dry ingredients (flour, sugar, baking powder, soda, and salt) in a mixing bowl.
- Whisk wet ingredients (buttermilk, butter, eggs, and vanilla) in another bowl.
- Add dry ingredients to wet ingredients and stir in gently.
- Chop one peach into chunks and two peaches into slices.
- Add peach chunks to the cake batter and pour into the prepared cake pan.
- Arrange peach slices on top of the batter.
- Bake cake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean.
- Dust with powdered sugar before serving.
- To properly measure out the flour, whisk the flour in the container you store it in. Then scoop it into the measuring cup. Don't dunk it into the container! Scoop and level off the top. Use in the recipe.
- You can use vegetable or canola oil in this recipe in place of butter. The crumb will be lighter but the cake will still be delicious.
- Do not overmix the cake batter. Once the ingredients are combined and no pockets of flour are visible, pour it into the pan.
- As always, read the recipe before starting the process. Make sure you have everything you need and know how long it will take to make this cake.
Any leftovers can be stored at room temperature for 2 days. If it's hot, it is better to store it in the fridge. Let it come to room temperature before serving.
To easily remove the cake from a baking pan, place the pan on a sheet of parchment paper and trace the outline with a pencil. Cut out the circle. Next, lightly grease the pan with a leftover butter wrapper and line the bottom of the pan with the parchment circle. Your cake will easily come out of the pan once cooled. All you need to do is peel off the parchment and place the cake on a stand or serving plate!
Yes! First, make sure the cake is completely cooled. Then wrap it tightly in saran wrap and place it in a freezer bag. Freeze for up to 3 months.
Canned peaches are stored in heavy syrup. You will have to drain them and pat dry as much as possible. Too much added moisture to the recipe and the results won't be the same.
Yes, you can use frozen peaches. Make sure to thaw them and drain and pat any excess moisture, before adding to the batter.
Absolutely! You can use plums, nectarines, or apricots in this recipe.
More cake recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Peach Cake
- 3 peaches
- 1 ½ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- ¾ cup buttermilk see note for recipe
- ½ cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- Preheat oven to 350° Fahrenheita. Line 8 or 9" round pan with parchment paper. Tip below in notes.
- Slice all peaches in half. Remove pits. Chop one peach into chunks. Slice the remaining two peaches. The slices should not be thicker than ¼".3 peaches
- In a medium mixing bowl, combine flour, sugar, baking powder, baking soda and salt.1 ½ cup all-purpose flour, ¾ cup granulated sugar, ¼ teaspoon salt, 2 teaspoons baking powder, ¼ teaspoon baking soda
- In another mixing bowl, whisk together buttermilk, melted butter, eggs and vanilla.2 large eggs, ¾ cup buttermilk, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
- Add dry ingredients to buttermilk mixture and stir in gently.
- Add peach chunks to cake batter and gently fold in.
- Pour the batter into prepared pan. Smooth the top with a spatula or a spoon.
- Arrange peach slices on top. Sprinkle a tablespoons or two of sugar over the top of the cake.
- Place cake on the middle rack in the oven and bake for 35 to 40 minutes.
- Check if the cake is done by inserting a toothpick or a dry spaghetti noodle in a few places of the cake. If it comes out clean, the cake is done. If there are crumbs on the toothpick, place it back in the oven for 3 to 5 minutes.
- Once done, remove cake from oven and let cool completely.
- Dust the cake with powdered sugar before serving.
- You may have leftover peach slices. It will depend on the size of your peaches. Don't crowd the top of the cake trying to fit them all in.
- Store leftover cake on the counter for up to 2 days and in the fridge for up to 5 days.
- Lining the cake pan with parchment paper ensures that the cake won't stick to it. It's a moist cake so this step is helpful.
- To properly measure out the flour, fluff it in the container first, then scoop it into the measuring cup. Level off the top and use it in the recipe.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.