Summer Peach Cake
This simple yet stunning Summer Peach Cake transforms the season’s most perfect fruit into an unforgettable dessert! The delicate balance of juicy peaches with a tender butter cake creates a treat that’s both delicious and surprisingly easy to prepare.
Why We Love This Summer Peach Cake Recipe
This easy peach cake holds a special place in our summer recipe collection for so many reasons. Unlike fussy layer cakes that demand precision and decorating skills, this rustic beauty celebrates imperfection with its casual elegance. The batter comes together in minutes, making it perfect for spontaneous gatherings or when you spot perfectly ripe peaches at the farmers market that simply can’t be passed up!
Ingredients You Need
- Peaches: Choose peaches that are ripe but firm enough to slice cleanly. Leave the skin on for color and texture, or peel if you prefer.
- Eggs: Provide structure and richness to the cake. Room temperature eggs incorporate more easily into the batter.
- Sugar: Granulated sugar adds just enough sweetness to complement the peaches without overwhelming their natural flavor.
- Butter: Melted butter will add richness and moisture to the cake!
- Vanilla & Almond Extract: I like to add both vanilla and almond extract here, but if you only have vanilla that will work just fine!
- Milk: Whole milk provides the best flavor, but any milk you have on hand will work.
- Flour: All-purpose flour works great here! For a gluten free peach cake, substitute a 1:1 gluten-free flour blend. The texture may be slightly different, but still delicious!
- Baking Powder: This helps the cake rise a bit in the oven.
- Cane Sugar: Use a coarse cane sugar to sprinkle on the top before baking!
How to Make the Best Summer Peach Cake
- Preheat: Preheat your oven to 350°F. Grease a 9-inch round cake pan or line it with parchment paper.
- Prep the Peaches: Wash and slice the peaches. Set them aside.
- Whisk Sugar & Eggs: In a large mixing bowl, beat the eggs and 1/2 cup of sugar together until the mixture is light and fluffy.
- Add Butter & Extracts: Add the melted butter, vanilla extract, and almond extract (if using) and milk to the egg mixture. Mix until well combined.
- Measure Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan.
- Add Peaches & Sugar on Top: Arrange the sliced peaches on top of the batter in a circular pattern, slightly pressing them into the batter. Sprinkle the cane sugar evenly over the top of the peaches.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for about an hour before serving.
- Serve: Serve the peach cake warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
- Don’t overmix the batter once you add the flour. Stop stirring as soon as the flour disappears to ensure a tender cake.
- Ripe but firm peaches work best for this summer peach cake recipe. Too soft, and they’ll turn mushy during baking.
- Test for doneness carefully. Insert a toothpick in the cake portion (not through a peach slice) to check if it’s baked through.
- Let the cake cool for at least 30 minutes before slicing. This allows it to set properly and makes for cleaner slices.
- If you can’t find fresh peaches, you can substitute other stone fruits like nectarines, plums, or even apricots with equally delicious results.
Serving Suggestions
This versatile cake adapts beautifully to any occasion! Serve it warm with a scoop of vanilla ice cream or peach cobbler ice cream for the perfect summer evening treat, or at room temperature alongside afternoon tea or coffee. For an extra layer of decadence, add a dollop of lightly sweetened whipped cream with a sprinkle of cinnamon. It can even be served with a drizzle of honey and a spoonful of Greek yogurt as a breakfast option!
Frequently Asked Questions
Yes! This summer peach cake actually improves after sitting for a few hours as the flavors meld. Store at room temperature, lightly covered, for up to 2 days.
While you can freeze it, the texture of the peaches will change slightly upon thawing. If freezing, wrap well and consume within 1 month. Thaw overnight in the refrigerator.
Yes, in a pinch! Drain them thoroughly and pat dry before arranging on the batter. The cake will be a bit sweeter since canned peaches have added sugar.
More Dessert Recipes to Try
- Lemon Poppyseed Cake
- Easy Blueberry Shortcake
- Old Fashioned Peach Cobbler
- Invisible Apple Cake
- Lemon Blueberry Torte
Easy Summer Peach Cake Recipe
Ingredients
- 4 medium peaches sliced
- 2 eggs
- 1/2 cup sugar
- 6 tbsp melted butter
- 1 tsp vanilla
- 1/2 tsp almond extract optional
- 1/4 cup milk
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp cane sugar for sprinkling
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch round cake pan or line it with parchment paper.
- Wash and slice the peaches. Set them aside.
- In a large mixing bowl, beat the eggs and 1/2 cup of sugar together until the mixture is light and fluffy.
- Add the melted butter, vanilla extract, and almond extract (if using) and milk to the egg mixture. Mix until well combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Arrange the sliced peaches on top of the batter in a circular pattern, slightly pressing them into the batter.
- Sprinkle the cane sugar evenly over the top of the peaches.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about an hour before serving.
- Serve the peach cake warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
