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
How well does this recipe work with butter instead of oil?
Hi Amy, oil really is best here for a supremely moist cake. Using butter could lead to a drier crumb.
This peach cake is the ultimate! I’ve made it 3 times and it has disappeared instantly! We’ve had it for breakfast and evening dessert. The grandkids are crazy for it. So easy and moist. It really showcases the fresh peaches – grown in Ontario’s fruit belt in Niagara. This recipe is definitely a keeper! Thanks Sally!
I love this cake! It is more beautiful if you put the peaches in a circle starting at the outer edge and end in the middle. It looks like a work of art and it is delicious as well! ❤️❤️❤️
Very delicious little cake! Bursting with fresh peach flavor. I used coconut oil and sour cream in the cake loved the cinnamon touch. We enjoyed it for dessert last night and for breakfast in the morning. Perfect!
I just made the cake and it is amazing! The only changes I made were sour cream instead of yogurt, and replacing half the oil with applesauce. It looks and tastes like a professional cake.
Can I use sour cream instead of yogurt?
Definitely.
What is the best way to peel the peaches?
Hi Barb! We usually just use a peeler, but you could also blanch them.
I didn’t know i could just peel them with a peeler! Thank you!
Sally’s recipes are always spot on for accuracy, flavor and inspiration!
I’m an 80 y/old baker but when I found Sally’s recipe for Chewy Oatmeal-raisin cookies, my name went up in lights with my old al friends! Thanks, Sally! I always go to you first! Gina
Has anyone ever made this in a 9 inch square pan? If so, how did it turn out? I am thinking I will do this as I dont think I have a springform pan
Hi Barb! A 9-inch or 10-inch square baking pan works here!
When you’re choosing a pan for a cake, it’s really a question of _area_ rather than volume. A 9″ round is about 64 square inches, which is equivalent to an 8″ square. I have a cheat sheet of the areas of all my pans stuck in my cake pan library. Hope this helps.
Can I substitute sour cream for the yogurt in this cake?
You bet!
I just had to made this cake right after seeing it in a YouTube short. It came out awesome. The perfect summer dessert. My wife enjoyed it immensely saying it was just excellent! I said, “that’s Sally’s recipe”. She replies “God love her!” Thanks, Sally!
It looked intriguing and I had 50 lbs of apricots my husband brought home. This recipe worked. Brown sugar on the sliced apricots and in the cake. I tasted the sliced apricots and added an extra 2 tablespoons of brown sugar on the fruit. Other than that exactly as written, extracts and all. It’s an inspired recipe.
Easy recipe, one that you can easily pull together when you have fresh peaches. It lacked sweetness for me, so I will try to adjust next time. Perhaps I’ll top with some homemade whipped cream. Also, I set my timer for 48 minutes, but I should have pulled it out even earlier; maybe 45 min versus the recommended 50-55 min. I just discovered your Instagram account and website, it looks like you have some really great recipes to share. Thank you!
Followed the recipe to the T and oh my goodness!! This is so delicious!! so soft, it’s got the right amount of sweetness and that slight touch of almond just elevates it
Made this earlier today. It was an easy recipe to follow. Loved using Georgia peaches. It was delicious. Such a light flavorful cake. My husband loved it too. Thank you for another great recipe
At my market now. There’s lots of options for Greek yogurt. Is there a certain percentage that you recommend?
We prefer to bake with full fat greek yogurt!
This was soooooo good. I gave half of the cake to the neighbor and she used the above phrase and also commented on how moist it was.
The only thing is that I had to bake it quite a bit longer than stated. My oven is accurate.
Delicious flavor and simple to make, but I will start checking doneness at 40-45 minutes next time. My springform was dark and I forgot to adjust cooking time downward. Instead of tenting at halfway mark, I added a pecan/brown sugar streusel topping and let that catch the browning. Gilding the lily a bit, but it added a nice texture to the top. What a great way to use fresh peaches!
I made this today and followed the recipe exactly, using fresh peaches and fresh lemon. It was just okay. I won’t make it again.
This cake was AMAZING! I used non fat Greek yogurt because it’s what we had in the fridge and it was still super moist. I’ll definitely be making this again. Thanks Sally for another great recipe 🙂
Not sure what I did wrong… I followed the instructions as written but my batter was not like batter at all – it was a gluey consistency like dough and not spreadable at all. I had to use my fingers to try to spread it around the pan (not very successful). After an hour of baking it had set but not browned at all. Any thoughts?
Hi Vanessa, it sounds like there may have been too much flour in the cake batter. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
i made this tonight & it was really good. i used a cast iron skillet & it was done around 50 minutes. i wondered if i really needed to tent it, but am glad i did. it would’ve gotten too dark i think. i used the brown butter glaze from sally’s peach bunt cake (halved) & drizzled it on top & i would definitely do that again
I made this cake for my family today (with the help of my 5 y/o niece) and everyone raved about it. My dad said it was “the best cake he’s ever had.” I cut down the sugar to 100g (I like my cakes a little less sweet) and paired it with some ginger ice cream. Also subbed a dairy free yogurt due to my nephew’s dairy allergy (only modification needed to make this dairy-free), and the crumb/texture still turned out great! Delicious! 🙂
Will this recipe work made with a one-to-one gluten-free four?
Hi Mary, we haven’t tested this recipe with gluten free flour, but let us know if you decide to do any experimenting!
I wondered the same and used almond flour. will not do that again. Maybe King Arther gluten free would be better? My batter was too thin so when it cooked the top peaches sunk below the surface and took a lot longer too cook. I did end up making it beautiful with some peaches and sugar and sliced almonds on top but the cake itself was too wet for my taste though others enjoyed it. I will be making a note to “self” not to make this particular recipe gluten free the way I tried to do it 🙂
Made this yesterday. I halved the recipe and baked it in a 6” springform. It was delicious!
If I half the recipe how long do I bake it for?
Hi Ilene, the bake time will depend on the size of your pan. Here’s everything you need to know about cake pan sizes and conversions.
Made this to take to an after tennis party with the fresh Peach truck peaches and there was hardly any left!
Substitute for yogurts??
Sour cream will work! Same amount. Enjoy!
This turned out great. Love the lightness of the cake. Tried the cinnamon – not a fan, very unusual for me! Buying more peaches for a repeat performance.
This was delicious! We just finished it and family is asking for it again! Good thing I have a lot of peaches. ☺️
I just made this with fresh peaches from The Peach Truck, and it is just devine! It’s got the right amount of sweetness with the ripe peaches. Love it!
I live in Georgia and I will bake this cake for our entire peach season and then some. It is perfect to make early in the morning, but I’ll have to hide it to serve it later. My family loved it.
We’re so happy you love this peach cake as much as we do, Judith!
This is a question rather than a comment. I have a set of spring form pans – 6″, 8″, and 10″. I saw some of the other recommendations, ie cast iron, but would prefer to use the spring form. So which would work better, 8″ or 10″? Thanks. Love your site, and looking forward to September 2nd (I ordered back in February)!
Hi Michael! We would use the 10 inch springform pan. Happy baking!
I just used a 10″ and it worked great.
Everyone loved it! Said it was moist and so tasty. I served it with home made whipped cream. Didn’t peel the peaches and they looked so pretty. Thanks for yet another winner Sally!