This Fresh Peach Cake is soft, moist, and packed with fresh peaches in every bite. The batter is thick and creamy, almost like pound cake, and you get two gorgeous layers of fruit one tucked inside, one sitting pretty on top. I made this the first time last summer when my neighbor Sofia brought over a bag of peaches from her tree, and I wanted something simple that didn't need a mixer. The house smelled like summer and cinnamon, and my kids thought I'd ordered it from a bakery.
If you love fruity, homestyle desserts like this, you might also enjoy my Cranberry Orange Muffins or the soft, tangy sweetness of Lemon Blueberry Cheesecake Bars. And if you're craving something rich and indulgent, try my Caramel Turtle Cheesecake.
Why You'll Love This Fresh Peach Cake
This Fresh Peach Cake is everything a summer dessert should be light, fruity, and comforting without being too sweet. You don't need a mixer, just a whisk and two bowls. The peaches soften as they bake and release just enough juice to keep the cake moist. One layer gets a little cinnamon, the other stays simple, and together they make every slice taste balanced and delicious. It's the kind of recipe you can make on a weeknight or bring to a potluck, and either way, people will ask for the recipe.
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Fresh Peach Cake Ingredients
Here's everything for a simple, moist peach cake that bakes up tender and full of flavor.
See Recipe Card Below This Post For Ingredient Quantities
- Flour: All-purpose flour gives the cake structure and keeps it soft. Spoon and level your measuring cup for the best texture.
- Baking powder and baking soda: These help the cake rise and stay light. The baking soda also balances the acidity from the yogurt and lemon.
- Salt: A small amount brings out the sweetness of the peaches and keeps the flavor balanced.
- Oil: Use olive oil, vegetable oil, or melted coconut oil. Oil keeps the cake moist and tender for days, much more than butter would.
- Granulated sugar: Sweetens the batter and the peaches. You'll use most of it in the batter and a little extra to toss with the fruit.
- Eggs: At room temperature, they blend smoothly into the batter and add richness.
- Greek yogurt: Plain Greek yogurt makes the cake moist and adds a slight tang. Room temperature yogurt mixes in more easily.
- Vanilla extract: Adds warmth and depth to the flavor.
- Almond extract: Just a little brings out the peach flavor beautifully. It's subtle but makes a difference.
- Lemon juice and lemon zest: Brighten the batter and complement the peaches. Fresh lemon works best.
- Fresh peaches: Sliced and lightly sweetened, they bake into soft, jammy layers. You can leave the skin on or peel them.
- Ground cinnamon (optional): Adds warmth to one layer of peaches. You can skip it if you prefer a simpler flavor.
- Confectioners' sugar (optional): A light dusting makes the cake look bakery-ready.
How to Make Fresh Peach Cake
Follow these simple steps for a tender, fruity Fresh Peach Cake that's perfect for any occasion.
Preheat the oven: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan. This size gives you a tall, beautiful cake with plenty of peach layers.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until everything is evenly combined. Set this bowl aside.
Combine the wet ingredients: In a medium bowl, whisk the oil, ⅔ cup granulated sugar, eggs, yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and well blended. The mixture should look creamy.
Make the batter: Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and thick. You should have about 3 cups of batter, creamy and easy to spread.
Prepare the peaches: In a medium bowl, toss the peach slices with 1 tablespoon of sugar. Divide the peaches in half, placing one half in a separate bowl. Add the cinnamon to one portion and gently toss to coat.
Layer the batter and peaches: Pour half of the batter into the greased pan and spread it evenly. Arrange the cinnamon-sugared peaches on top in an even layer.
Add the second layer: Spread the remaining batter over the peaches, covering them as evenly as you can. Place the remaining sugared peaches (without cinnamon) on top.
Bake: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. After 30 minutes, loosely cover the top with aluminum foil to prevent the cake from browning too much.
Cool: Remove the cake from the oven and set the pan on a wire rack. Let it cool for at least 30 minutes before slicing, or let it cool completely for cleaner slices. Dust with confectioners' sugar if you like.
Smart Substitutions
Greek yogurt: Swap with sour cream or plain whole-milk yogurt. The cake will still be moist and tender.
Almond extract: Leave it out if you don't have it, or use a little extra vanilla instead.
Fresh peaches: Frozen peaches can work, but thaw and drain them well first. Pat them dry with a towel to avoid extra moisture in the batter.
Oil: You can use melted butter, but the cake won't stay as moist for as long.
Cinnamon: Skip it entirely or use nutmeg or cardamom for a different warm spice note.
Equipment For Fresh Peach Cake
- 9-inch springform pan: Makes it easy to remove the cake without breaking it.
- Whisk: Blends everything smoothly without overmixing.
- Mixing bowls: You'll need a large one for dry ingredients and a medium one for wet.
- Cooling rack: Helps the cake cool evenly from the bottom.
- Sieve: For dusting powdered sugar neatly on top.
How to Store Fresh Peach Cake
Store leftover Fresh Peach Cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. The cake stays moist in the fridge, but bring it to room temperature before serving for the best flavor. If you dust it with powdered sugar, it may melt into the cake after a few hours, so add it right before serving if you want it to stay white and pretty.
Expert Tips
Use ripe but firm peaches. Overripe peaches can turn mushy and release too much juice. If your peaches are very juicy, pat them dry with a towel after slicing.
Don't skip the foil. Covering the cake halfway through baking keeps the top from getting too dark while the inside finishes cooking.
Let the batter rest for a minute. After mixing, let it sit while you prep the peaches. This helps the baking powder activate and gives you a fluffier texture.
Room temperature ingredients matter. Cold eggs and yogurt don't blend as smoothly and can make the batter lumpy.
FAQ
Can I use frozen peaches for this fresh peach cake recipe?
Yes, but thaw them completely and drain off as much liquid as you can. Pat them dry with a towel before tossing with sugar. Frozen peaches tend to be softer and juicier, so the cake may be slightly more moist.
What can I use instead of Greek yogurt in peach cake?
Sour cream works great, or you can use plain whole-milk yogurt. If you only have low-fat yogurt, the cake will still turn out, but it might be slightly less rich.
How do I store leftovers of fresh peach cake?
Cover the cake tightly and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. If you've dusted it with powdered sugar, add that right before serving so it doesn't melt into the cake. My sister Karla likes to wrap individual slices in plastic wrap and keep them in the fridge for easy snacking.
What other fruits can I use in place of peaches for this cake?
Try sliced plums, nectarines, or apricots. Berries like blueberries or raspberries also work, but use them fresh and don't toss them with sugar or they'll get too juicy. Apples and pears are great in the fall-just peel and slice them thin.
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Pairing
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Fresh Peach Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the oil, sugar, eggs, yogurt, vanilla, almond extract, lemon juice, and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and whisk until smooth. The batter will be creamy and slightly thick.
- Toss the sliced peaches with 1 tablespoon of sugar to coat. Divide the peaches into two portions. In one portion, add cinnamon and stir gently. The cinnamon is optional.
- Pour half of the batter into the prepared pan and spread evenly. Layer the cinnamon-sugared peaches on top. Spread the remaining batter over the peaches and top with the remaining peaches.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. At the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning.
- Let the cake cool in the pan for at least 30 minutes before slicing, or allow it to cool completely. Dust with powdered sugar if desired before serving.
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