Summer Peach Cake (Simple + Scrumptious)
Peach Cake is a simple yet delectable summer dessert recipe featuring fresh sliced peaches sunken into a sweet golden cake!
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The sentiment that simple is best is almost always true when you're dealing with prime, fresh, perfectly in-season ingredients. And seeing as how we're at the peak of peach season, what better ingredient to star in this simple-yet-stunning Peach Cake dessert?!
Gloriously sweet and drippingly juicy, there are so many ways to enjoy fresh summer peaches -- in cobblers and crisps, in smoothies and breakfasts, in drinks and desserts...heck, even in salads!
But this Peach Cake just may have secured a spot as one of my new peachy favorites!
Ingredients
As straightforward as the ingredients are, this Peach Cake recipe is equally straightforward to make. The plain, non-showy cake batter is assembled with just a handful of basic ingredients:
- All-purpose flour, baking powder, + salt. The dry ingredients.
- Butter. Unsalted and softened. Plan on a little extra to grease the baking dish!
- Sugar. Granulated.
- Egg. At room temperature.
- Buttermilk. If you don't have any buttermilk on hand, you can easily make your own by measuring 1 ½ teaspoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Then simply fill the measuring cup up to the ½-cup line with milk (whole milk is preferred but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and, voilá...the milk will thicken and curdle into buttermilk! Stir before proceeding with recipe.
- Vanilla. Gives delicious flavor to the golden cake.
- Fresh peaches. Peeled and sliced.
How to Make Peach Cake
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
This Peach Cake is so quick and easy (and delicious!) that I find myself making it probably every other week during the summertime.
- Peel and slice each peach into 8 equal slices. Arrange slices on a paper towel-lined plate (to remove some of the moisture) and set aside.
- Preheat the oven and generously grease a deep pie plate with softened butter.
- Measure the dry ingredients into a bowl, whisk well, and set aside.
- In a large bowl, blend the butter with an electric mixer until creamy.
- Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy.
- Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla.
- With the mixer on low, gradually blend in the flour mixture until just combined.
- Scrape the batter into the prepared pie plate and smooth the top.
- Arrange fresh peach slices on top and press them into the thick batter, then sprinkle sparkling sugar.
- Bake the cake low and slow for an hour or so, until the top is golden brown and the peaches have practically melted into the tender cake.
The scent wafting out of the oven while this Peach Cake bakes is heavenly, tinged with sweet vanilla and syrupy peaches. The cake turns out soft and moist, with a golden, crackly crust.
And while it's optional, sprinkling the sparkling sugar over the top before baking adds a bit of crunch to the finished cake...for yet another pleasing layer of texture!
I'm telling you, the only downside of this Peach Cake is that you'll be forced to share it.
You see, as soon as your family walks in, they'll smell it.
As soon as they catch a glimpse of it, they'll want to taste it.
And as soon as they taste it...there's no turning back. 😉
Your 4-year-old (self-proclaimed "peach hater") will scarf it down.
Your 7-year-old will take his first bite and do a happy dance.
Then your 9-year-old will ask if he can have a slice for breakfast tomorrow morning.
Your hubby will sneak a sliver every time he goes into the kitchen.
And you will vow to bake TWO cakes next time, so that one of them can be stashed away to enjoy all by your lonesome.
Hypothetically speaking, of course. 🙂
At any rate, this scrumptious Peach Cake will be an instant hit and a recipe that you return to time and time again!
Dare I proclaim that it makes one of the best things about summer (PEACHES!!!) even better...
More Fruity Summer Treats
Summer Peach Cake (Simple + Scrumptious)
Ingredients
- 4 medium peaches
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature (plus additional for pan)
- 1 cup sugar
- 1 egg
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoons sparkling sugar, for topping
Instructions
- Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
- Position rack in center of oven and preheat oven to 350°F. Generously butter a 9" deep-dish pie plate.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
- Scrape the batter into the prepared pie plate and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down. Sprinkle the top of the cake with the sparkling sugar.
- Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake (hopefully without hitting a peach).
- Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.
Video
Notes
- Cling-free peaches will make it easier to get neat slices. But even if you have to slice the peach pits out, it's easiest to first quarter each peach. Then cut each quarter in half lengthwise, resulting in 8 slices per peach.
- If you don't have a 9" deep-dish pie plate, this cake can also be made in a 10" regular-depth pie plate, a 9" cake pan, or a 9" or 10" springform pan. Just keep in mind that using a dish/pan with a larger diameter will result in a slightly thinner cake, and the baking time may need to be slightly reduced.
- Milk will work in this recipe instead of buttermilk, but buttermilk is recommended. If you don't have any buttermilk on hand, you can make your own by pouring 1 ½ teaspoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Fill the measuring cup up to the ½-cup line with milk (preferably whole milk, but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and stir before proceeding with recipe.
- Depending on how tightly you arrange the peach pieces together on top of the cake, you may have a few leftover slices that won't fit. Rumor has it they make a great snack while you impatiently wait for the cake to bake.
- If you don't have sparkling sugar on hand (or would prefer not to use it), you may instead sprinkle the cake with 2 tablespoons regular granulated sugar before popping it in the oven.
Nutrition
Adapted from Martha Stewart. Post originally published on June 19, 2017, and updated on June 14, 2022, and July 5, 2024.
Enjoyed this for dessert last night and it was a sweet success! Turned out light, fluffy and delicious; easily a new favorite!
This is what summer is all about!! We have peach trees and you better believe we make this cake all the time! We love it!
Peaches are my favorite summer fruit and this peach cake was beyond incredible!
This cake is delicious and it looks great, also. You really can taste the peaches on the cake, which is great on its own. Thank you!
Hi! Would the cake work without the addition of the 1 egg?
Hi Carolyn! I've never omitted the egg from this recipe, so I can't say for sure how it would turn out. But without the emulsifying and structural properties of the egg, your cake may turn out denser and chewier. I would at least recommend using an egg substitute if you can't use a real egg. 🙂 https://www.thekitchn.com/best-egg-substitutes-baking-23003895
This recipe is definitely a keeper. The first time I made it I had to use frozen peaches and it came out awesome !!! Today I made it with raspberries..and it was to die for. Can't wait till the fresh fruit is in season to try more. Thank you so much for sharing the recipe!!!!
I have not made this yet.Can you use salted butter?
Sure! Perhaps just decrease the added salt just a pinch. 🙂
Can I use frozen peaches.?
Sure! Frozen peaches just might not be as sweet or flavorful as fresh peaches.
Easy cake to make and the directions are spot on. I made the cake exactly as described, including letting the peach juice get soaked up on paper towels - do not skip this step. The office loved the cake and it was devoured in less than an hour. I baked it last night and left to cool on the counter. The next morning it was fine, not at all soggy. I baked a pie too and promised the family they could have the pie, but the cake was going to work. It does take a long time to bake, I may have had to cook an additional 10-15 minutes before the toothpick came out clean. It had a crunchy golden brown top, soft sweet peaches and pillowey cake on the bottom. I could have dusted it with powdered sugar but it really doesn't need it. Thank you for providing an online recipe that works as written. I have made 4 pies over the last week all different recipes an only 1 worked out as written, so I decided to try a cake - this is a keeper and I have been asked for the recipe.
I'm so happy to hear that you had success with this recipe and that everyone enjoyed it, Natalie! It's also great with other fruit, in case to you'd ever like to experiment (I have apple and pomegranate versions on the site). 😉
This was very delicious. I did add 1 tsp. of cinnamon to the batter and tossed the peaches in a bit of cinnamon and that sent it over the top! I did have a bit of trouble getting the center of the cake to finish cooking. Could be my peaches weren't dry enough--they were a juicy batch.
I don't have buttermilk. Can I use 1% milk.
Yes, regular milk works fine! 🙂
4/29/19 - I've made this recipe before and it is delicious. One of my favorites. Was wondering if I can make this ahead of time and freeze for couple of weeks before I need it for my daughter's baby shower. I am making dessert buffet and wanted to include this in it.
Hi Karen! I'm glad you enjoy this cake so much. I honestly don't know how well the fruit would hold up to freezing, though...I'm afraid it might make the top of the cake a bit soggy upon thawing? But I've honestly never tried freezing this recipe, so I can't say for sure. Good luck if you decide to give it a try (maybe do a test run before the baby shower?) and congrats on your expected grandchild!
Heya, I was wondering if I opted for half the amount of sugar or substituted it for date paste, would it turn out as great on top?
Hi Kahli! I haven't tried reducing the sugar or substituting date paste in this recipe so I'm sorry that I can't guarantee how it would turn out. But please report back if you decide to give it a try!
I made this recipe today and wanted to add what I did to bake a delicious, moist cake.
I used only three peaches, otherwise would have been too crowded. Had 6-7 slices left to snack on. Also, didn't have the course sugar but did have a small packet of turbinado sugar and sprinkled on top after the first 10 minutes. Baked for 60 mins and it turned out perfect! Dusted the top with powdered sugar to make it a bit more eye appealing. Everyone loved it.
Thank you for a great recipe.
Did you peel the peaches? Have you tried canned?
Thank you,
Sherry
Hi Sherry! Yes, the peaches should be peeled and no, I have not tried this recipe with canned peaches. I imagine they would work fine...just be sure to drain them well and pat them dry (as directed in Step 1). Enjoy! 🙂
Thank you for the fast reply!! I live in Southern California, since I don't eat peaches, I can't say if they are ripe, in season, the different kinds...and it's a friends birthday next week, and she was sharing a story about her Grandma's peach cake, and how much she misses it, and your peach cake looks yummy, and I prefer baking over store bought anytime!