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 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 300–320g) 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.
Reader Comments and Reviews
Loved this cake! No need to tent it – my cake ended up being really pale by 53 minutes. I used all vanilla extract as I don’t care for almond extract.
Delicious cake and super easy to make
Wonderful recipe. Made it with fruit that had to be used up, fresh apricots and nectarines, and canned peaches.
Definitely a keeper! Love your recipes.
I baked this cake, and the people I served it to LOVED IT.
The reason I removed a star is because *I* didn’t like it. It had a funny aftertaste, and I individually checked all the ingredients, and there’s nothing wrong with them. No one else noticed the funny taste, so it’s a me problem, lmao.
Yum! This cake tastes like summer! Serve with a scoop of creamy vanilla ice cream, and you have a delicious summer treat!
A truly delicious cake. Super easy and quick to prepare. Perfect for peach season.
Thanks for the recipe.
This might be the best and easiest cake I’ve ever made. The texture is delightfully light and the subtle hint of lemon with the almond extract really complements the flavor of the fruit. We used nectarines instead of peaches and it was delicious!
How would you make a peach layer cake? Would you recommend using peach puree like in your strawberry cake?
Hi S, you can make our strawberry cake but with peach puree in the cake batter and freeze fried peaches in the frosting instead. Many readers have reported success doing so. Let us know if you try it!
Another perfect recipe, thank you! Instead of peaches I used the Logan berries, tay berries and raspberries from my garden and it came out perfect! I also sprinkled some granulated sugar on top of the cake at the 30 minute mark and put it back in the oven. Delicious!
I had some peaches, sweet cherries, and blueberries I needed to use. Your recipe is a standout! It’s easy, quick, and what a phenomenal cake! I baked mine in a 10.5″ cast iron skillet in the Anova Combi Oven. It was perfect in 30 min (probably because it was a bit shallower with convection). I drained the fruit before adding to the cake. In addition, I didn’t have a lemon, so I used lime zest and a small amount of lime juice. I served it with mascarpone whipped cream. Soooo good!
Easy and amazingly good as usual, love all your recipes!
Made this with fresh apricots and blackberries, and it was delicious! Looking forward to using fresh peaches once I get some!
Could other fresh or canned fruits be substituted for the peaches?
Absolutely. I have tested with many, and here are some options: nectarines, apricots, plums, pears, apples, or even halved cherries.
Made this today with fresh peaches and fresh black raspberries! Sprinkled with some fancy hibiscus ginger sugar that a dear friend gifted to me and it is absolute perfection!
This cake is moist and perfectly sweet enough! Do not change anything or you’ll miss the wonderful flavor combination!
So glad you enjoyed it!
Can I I use fresh strawberries or fresh figs for this recipe ?
I haven’t tested those exact fruits, but I can’t see why they wouldn’t work. I recommend patting the strawberries with a clean towel or paper towel to rid some moisture.
Can I double the recipe to make in a 9″x13″pan?
Hi Cynthia, that would be far too much batter. Instead, you could try 1.5x the batter. I’m unsure of the best bake time.
How many peaches equal 2 cups? Thank you
Hi Patti! It will depend on your peaches, but usually about 3.
This was so fun and easy to make, and it came out amazing! It took a little longer than an hour to cook for me, but the flavor is amazing and the hint of lemon especially is wonderful. 10/10!
Hi Sally. This cake looks like a cake my aunt used to make for me but I’m sure she didn’t use yogurt. Can I leave the yogurt out
Hi JoAnne! We don’t recommend leaving it out – you can replace it with sour cream if needed.
I can’t wait to try this yummy looking cake. I make my own Greek yogurt, which produces a lot of whey. I’m always looking for ways to use the whey. Do you think whey could be substituted for the yogurt in this recipe? I know the whey is more liquid, so the amount might need to be reduced.
If I use Greek yogurt, what percent fat do you recommend? Thanks!
Hi Jennifer, I’m unsure about using whey instead, so let me know if you try it. I usually use nonfat or low fat Greek yogurt. I also tested with full fat. Every cake was delicious, so use whichever.
Why not canola oil as an option?
Hi Meg, you can use canola oil. I tested with the 3 oils listed so that’s why I included them, and I’m sure canola would be fine.
Fresh Peach Yogurt
my granddaughter has dairy and egg allergies…your substitutes for dairy will work, any suggestions for egg substitutes??? Baking for her is a challenge…Thank you.
Hi Ida, I would love to help, but I didn’t test any egg free alternatives for this cake. Here are some of my egg free baking recipes if you’d like to browse them.
A big hello from Australia Sally. I can’t wait to try this recipe when peaches come into season here in the Southern Hemisphere. Another great recipe to add to the list. I love baking and sharing with my work colleagues. Thank you.
Can I use vanilla Greek yogurt as that is all I buy?
Absolutely. The cake shouldn’t be overly sweet.
I’m trying to just use whole wheat flour these days. Do you think this would work with white ww flour? Thank you!
Hi Eileen, you 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 if you try it!
Can this peach cake be made with whole wheat flour?
Hi Pat, it can, yes, but the cake will taste a little heavy. I haven’t tested any changes to lighten up the texture, but let me know how it turns out.
Can I use a Staub ceramic stoneware baking dish?
Hi Maria, Ceramic pans are thicker and it can take awhile for the batter to heat properly, extending the bake time and even over-cooking the exterior before the center can cook. If you have a metal pan in one of the recommended sizes above, we recommend using that. If you do use your ceramic dish, you can try tenting the cake with aluminum foil half way through to help the top to not over bake until the center/bottom is finished.
Do you have to use a sprinform pan
Hi Cat, please see other pan options in the Notes.
This cake looks wonderful in your photos, and ‘sounds’ good reading the recipe. Hi, Sally, can I substitute sour cream for the yogurt?
Hi Janet, yes, sour cream will work. Greek yogurt adds a little more tang and structure, though. Enjoy!
Thank you so much! I thought so, just wanted to be sure.
Looks delicious just wondering how this could work out with drained can peaches. Thanks
Hi Kathleen, canned peaches would be fine. Be sure to drain and blot dry first.
Is there a gluten free option???
Hi Helen, we haven’t tested this recipe using a 1:1 gluten free flour. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you try it.