Fresh Peach Cake Recipe

Introduction

This Fresh Peach Cake is a delightful way to showcase ripe, juicy peaches in a moist, tender cake. With hints of lemon and almond, it’s perfect for a light dessert or afternoon treat during peach season.

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

1. Step 1: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a medium bowl, combine the oil, 2/3 cup sugar, eggs, yogurt, vanilla extract, almond extract, lemon juice, and lemon zest. Whisk until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and slightly thick. You should have just over 3 cups of batter.
5. Step 5: In a separate bowl, toss the peach slices with 1 tablespoon of sugar. Divide the peaches in half. If using cinnamon, add it to one half and stir gently to coat.
6. Step 6: Pour half the batter into the prepared pan, then evenly spread the cinnamon-sugared peaches on top. Pour and spread the remaining batter over the peaches, then arrange the remaining sugared peaches on the top layer.
7. Step 7: Bake for 50–55 minutes until a toothpick inserted into the center comes out clean. Around 30 minutes in, loosely tent the cake with foil to prevent over-browning.
8. Step 8: Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes before slicing. Dust with confectioners’ sugar if desired.

Tips & Variations

• For extra flavor, try using nectarines instead of peaches or a mix of both.
• If you prefer a nuttier taste, substitute half the oil with melted butter.
• Peeling the peaches is optional; leaving the skin on adds color and texture.
• Adding cinnamon to only half of the peaches creates a nice contrast and swirls of flavor in the cake.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. If you dust the cake with confectioners’ sugar, know that it will dissolve and disappear over time, especially in humid conditions. Reheat slices gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this cake?

Yes, but thaw and drain the peaches well before using them to avoid excess moisture in the batter, which could affect the texture.

Can I make this cake without a springform pan?

Absolutely. A 9-inch round cake pan or similar size can be used. Just be sure to grease it well and adjust baking time if needed, checking for doneness with a toothpick.

Fresh Peach Cake Recipe

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This Fresh Peach Cake recipe combines the natural sweetness of ripe peaches with a moist, tender cake infused with hints of vanilla, almond, and lemon. Layered with cinnamon-spiced peaches for added warmth and flavor, this cake is a delightful treat perfect for spring and summer gatherings or a cozy afternoon dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake Batter

• 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
• 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

Peach Layers

• 2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
• 1 Tablespoon granulated sugar (for tossing peaches)
• optional: 1/2 teaspoon ground cinnamon
• optional: confectioners’ sugar for topping

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan to ensure easy release of the cake after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined; set this mixture aside for later.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the oil, 2/3 cup granulated sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and well blended.
4. Make the Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients and whisk until just combined into a creamy and slightly thick batter, approximately 3 cups in volume.
5. Prep Peaches: Toss the sliced fresh peaches with 1 tablespoon of sugar to coat evenly. Divide the peaches into two equal portions; add ground cinnamon to one half and gently stir to coat, creating cinnamon-spiced peach slices while leaving the other half plain.
6. Layer the Cake: Spread half of the batter evenly into the prepared springform pan. Arrange the cinnamon-coated peach slices in an even layer atop this batter. Spread the remaining batter over the cinnamon peach layer, then top with the plain sugared peach slices.
7. Bake the Cake: Bake at 350°F (177°C) for 50–55 minutes. At around 30 minutes, loosely tent the cake with aluminum foil to prevent over-browning. Bake until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Remove the cake from the oven and place the pan on a wire rack. Let it cool for at least 30 minutes or completely before slicing. Optionally dust with confectioners’ sugar before serving for a sweet finish.
9. Storage: Cover any leftovers and store at room temperature for up to 2 days or refrigerate for up to 5 days. Note that if dusted with confectioners’ sugar, it may dissolve into the cake over time.

Notes

• The cinnamon topping on only half of the peaches creates a nice contrast of flavors and swirls within the cake, but you can toss all peaches in cinnamon if desired.
• Use ripe but firm peaches for best texture; peeling the peaches is optional based on preference.
• The cake is best served at room temperature and pairs well with a dollop of whipped cream or vanilla ice cream.
• If storing in the refrigerator, bring cake to room temperature before serving for optimal flavor and texture.
• You can substitute the oil with melted coconut oil for a slight tropical flavor.

Keywords: fresh peach cake, peach dessert, summer cake, cinnamon peach cake, moist fruit cake, easy peach cake recipe