Irresistible Homemade Peach Cake Recipe: A Summer Delight
There’s nothing quite like the sweet aroma of a peach cake baking in the oven on a warm summer afternoon. Bursting with juicy peach flavor and baked to golden perfection, a peach cake is the ideal treat to enjoy with family and friends — whether it’s for a backyard BBQ, a picnic, or simply a lazy Sunday dessert.
In this article, we’ll explore how to make a moist and flavorful peach cake from scratch using fresh or canned peaches. We’ll also share useful tips for achieving the perfect texture, variations you can try, and how to store it for best results.
Why Peach Cake is the Ultimate Summer Dessert
Peach cake is light, fruity, and not overly sweet, making it a perfect choice for hot weather. Peaches are in season from late spring through early fall, and their natural juiciness and vibrant flavor pair beautifully with buttery cake batter.
Even when peaches aren’t in season, you can use canned or frozen peaches to get the same delicious result. The combination of soft fruit and tender cake makes every bite a melt-in-your-mouth experience.
Ingredients You’ll Need
Here’s what you need to make a basic peach cake:
For the Cake Batter:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
½ cup sour cream or plain Greek yogurt
2 cups fresh peaches (peeled and diced) or canned peaches (drained)
Optional for Topping:
2 tbsp brown sugar
½ tsp cinnamon
A handful of sliced almonds (for crunch)
Step-by-Step Instructions
1. Prepare Your Peaches
If using fresh peaches, peel and dice them into small cubes. You can leave the skin on if you like a bit of texture, but peeling gives a softer bite. For canned peaches, be sure to drain them thoroughly to avoid extra moisture in the cake.
2. Make the Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Mix in the sour cream or yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the diced peaches gently.
3. Add the Topping
Transfer the batter to the prepared baking pan and smooth the top. Sprinkle with brown sugar, cinnamon, and optional sliced almonds for a nice crunch and flavor boost.
4. Bake
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 10 minutes.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
Peach cake is delicious on its own, but you can also serve it with:
A scoop of vanilla ice cream
A dollop of whipped cream
A drizzle of honey or caramel
Fresh peach slices on top
It’s perfect as a dessert, afternoon snack, or even for brunch!
Variations to Try
Upside-Down Peach Cake: Arrange peach slices on the bottom of the pan with a little brown sugar and butter, then pour the batter on top. Invert after baking for a stunning presentation.
Peach and Berry Combo: Add blueberries, raspberries, or blackberries for extra flavor and color.
Spiced Peach Cake: Add nutmeg, ginger, or cardamom to the batter for a warm, spiced version.
Tips for the Perfect Peach Cake
Don’t Overmix: Stir just until the ingredients are combined to avoid a dense cake.
Room Temperature Ingredients: Use room-temperature eggs, butter, and sour cream for a smoother batter.
Drain Peaches Well: If using canned peaches, excess liquid can make the cake soggy.
Use Ripe Peaches: Ripe but firm peaches hold their shape and give the best flavor.
How to Store Peach Cake
Peach cake can be stored covered at room temperature for up to 2 days. To keep it fresh longer:
Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge.
Final Thoughts
Whether you’re baking for a summer get-together or just want to use up some ripe peaches, this homemade peach cake recipe is a guaranteed hit. Moist, flavorful, and easy to customize, it’s a dessert you’ll return to again and again.
