I absolutely love this Fresh Peach Cake Recipe because it’s the perfect way to celebrate peach season whenever those juicy, fragrant fruits are in your kitchen. There’s something incredibly satisfying about a moist, tender cake infused with fresh peaches and just the right hints of lemon and almond. You’ll find that this cake isn’t overly sweet but hits that perfect balance, making it great for breakfast, dessert, or even an afternoon treat with coffee or tea.
When I first tried this recipe, I was drawn to how simple it was yet so packed with flavor. It’s the kind of cake that feels homemade but impressive enough for guests. Whether you’re baking for a casual family dinner or a special occasion, this Fresh Peach Cake Recipe is a crowd-pleaser, and it’s always a lovely, seasonal reminder that summer is here.
Why You’ll Love This Recipe
- Fresh and Fruity Flavor: The cake bursts with fresh peach slices that soften beautifully during baking.
- Moist and Tender Texture: Greek yogurt and oil keep it rich yet light, unlike butter-heavy cakes.
- Simple, Accessible Ingredients: You probably have everything on hand already—you don’t need fancy supplies.
- Beautiful Cinnamon Swirls: The optional cinnamon-tossed peaches add a lovely surprise flavor and look inside.
Ingredients You’ll Need
The ingredients in this Fresh Peach Cake Recipe come together to create a deliciously soft and vibrant cake. I like that it uses basic pantry items but also includes fresh peaches and a bit of lemon zest to brighten the whole thing.
- All-purpose flour: Use spooned and leveled flour for accurate measurement to keep the cake tender.
- Baking powder & baking soda: These leavening agents help the cake rise just right for a light texture.
- Salt: Enhances all the sweet and fruity flavors.
- Oil: Choose olive, vegetable, or melted coconut oil for moisture without heaviness.
- Granulated sugar: Sweetens the batter and is also tossed with peaches to macerate them gently.
- Eggs: Room temperature eggs blend better for a smooth batter.
- Plain Greek yogurt: Adds moisture and a subtle tang; feel free to swap with dairy-free yogurt if needed.
- Vanilla & almond extracts: Provide warming, complementary notes to the fresh fruit.
- Lemon juice and zest: Brighten the flavor and balance sweetness.
- Fresh peaches: The star of the show—peeled or unpeeled, but fresh is best!
- Optional ground cinnamon: Adds a warm spice twist when tossed with half the peaches.
- Optional confectioners’ sugar: For dusting on top before serving to add a pretty finishing touch.
Variations
Personally, I like to keep this Fresh Peach Cake Recipe pretty traditional, but don’t be afraid to get creative! This cake is so forgiving and adaptable that you can make a bunch of tasty tweaks to suit your family’s tastes.
- Cinnamon Peaches: I toss half the peaches with cinnamon because I love the surprise of cinnamon swirls when you cut into the cake, but you can add cinnamon to all or none depending on your mood.
- Dairy-free Version: Swap the Greek yogurt for a coconut or almond milk yogurt and use coconut oil to easily make this cake dairy free without losing moisture.
- Nutty Twist: Adding chopped toasted pecans or almonds on top before baking gives a fantastic crunch and extra flavor.
- Gluten-free: You can try substituting a cup-for-cup gluten-free flour blend, but watch your baking time closely.
How to Make Fresh Peach Cake Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 350°F (177°C) and greasing a 9-inch springform pan. I love using a springform pan here because it lets you remove the cake without worrying about flipping it and potentially messing up that beautiful peach topping. If you don’t have one, a 10-inch cast iron skillet or square pan works too—just keep an eye on baking times.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. This step makes sure your leavening is evenly distributed so your cake rises perfectly without any bitter pockets of baking soda or powder. Set this bowl aside for now.
Step 3: Whisk Together Wet Ingredients
In a separate medium bowl, whisk together the oil, granulated sugar, eggs, plain Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest. Mixing these ingredients until smooth creates a creamy, flavorful base that ensures your cake will be moist, light, and zesty — yum!
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry mixture and whisk gently until combined. The batter will be creamy and slightly thick. Don’t overmix here; just stir until you don’t see dry flour anymore to keep your cake tender.
Step 5: Toss the Peaches
Put the sliced peaches in a bowl and toss them with 1 tablespoon of sugar to draw out their juices and sweeten them up. Split the peaches into two halves. For one half, sprinkle ½ teaspoon of ground cinnamon and mix gently—this step adds those optional but delicious cinnamon swirls that I love.
Step 6: Layer Batter and Peaches
Spread about half of the cake batter into your prepared pan. Then evenly distribute the cinnamon-sugared peach slices on top of that batter layer. Next, spread the remaining batter over the peaches. Finally, top the cake with the remaining plain sugared peaches. This layering creates such a lovely marble effect inside the cake once it’s baked!
Step 7: Bake to Perfection
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Around the 30-minute mark, I like to loosely tent the cake with aluminum foil to stop the top from getting too browned before the inside finishes baking. This little trick has saved me more than once!
Step 8: Cool and Serve
When your cake is done, set the pan on a wire rack and let it cool for at least 30 minutes before slicing, or even better, cool it completely. If you want to add a pretty finishing touch, dust the top with some confectioners’ sugar just before serving—the delicate sweetness really complements the peaches.
Pro Tips for Making Fresh Peach Cake Recipe
- Use Ripe Peaches: The fresher and juicier the peaches, the better the flavor—avoid underripe or mealy peaches for best results.
- Don’t Skip the Lemon: A splash of lemon juice and zest really brightens the cake and balances sweetness nicely.
- Tent Early to Avoid Over-Browning: Aluminum foil halfway through baking keeps the top from burning while the center finishes cooking.
- Room Temperature Ingredients Mix Better: Eggs and yogurt should be at room temp to help your batter come together silky and smooth.
How to Serve Fresh Peach Cake Recipe
Garnishes
I usually keep it simple with a light dusting of confectioners’ sugar because it adds a touch of sweetness and looks charming. For something more indulgent, a dollop of whipped cream or a scoop of vanilla ice cream alongside really makes this cake sing.
Side Dishes
This Fresh Peach Cake Recipe pairs beautifully with fresh berries or a mixed greens salad with a citrus vinaigrette for a light dessert after a rich meal. I’ve also enjoyed it with a hot cup of tea or chilled white wine during summer afternoons.
Creative Ways to Present
For special occasions, I like turning this cake into a rustic centerpiece by arranging thin peach slices on top in a fan pattern before baking. Another idea is to drizzle warm honey or a peach glaze just before serving to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cake tightly with plastic wrap or place it in an airtight container. At room temperature, it stays good for about 2 days, but I prefer refrigeration, especially in warm weather—then it lasts up to 5 days without drying out.
Freezing
Fresh Peach Cake freezes well! After baking, let the cake cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and bring to room temperature before serving for the best texture.
Reheating
If you want to enjoy leftover cake warm, a quick 20-second zap in the microwave works well. For a crisper top, you can reheat slices in a 350°F oven for about 5 minutes, just watch carefully so it doesn’t dry out.
FAQs
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Can I use frozen peaches for this cake?
Yes, you can, but it’s best to thaw them completely and blot with paper towels to remove excess moisture. Using fresh peaches gives the best texture and flavor, but frozen peaches work in a pinch if you prepare them properly to avoid a soggy cake.
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Can I substitute the oil with butter?
You can substitute melted butter for oil, but the cake’s texture may be slightly different—usually a bit denser and richer. Oil keeps it lighter and more tender, which I prefer personally, but butter will add a lovely flavor if that’s what you have on hand.
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What if I don’t have a springform pan?
No worries! Use a 10-inch cast iron skillet or a 9- to 10-inch square baking pan instead. Just grease it well and expect baking time to be similar but keep an eye on doneness with a toothpick test.
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Can I make this recipe dairy-free?
Absolutely! Swap the Greek yogurt for dairy-free alternatives like coconut or almond milk yogurt and use coconut oil or your preferred oil. This swaps well without affecting the cake’s moisture or flavor too much.
Final Thoughts
This Fresh Peach Cake Recipe has become one of my go-to desserts during peach season, and I hope it becomes one of yours, too. It’s so comforting, beautiful, and easy to make, with enough flexibility to customize however you like. Next time you find yourself with fresh peaches, give this recipe a try—you’ll be rewarded with slices of sunshine that everyone will rave about. Happy baking, friend!
Print
Fresh Peach Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Peach Cake is a moist and tender dessert bursting with the natural sweetness of peaches and a hint of cinnamon. Featuring a creamy batter made with Greek yogurt and infused with lemon and almond extracts, this cake is perfect for showcasing ripe, juicy peaches. It bakes to golden perfection in a springform pan, with a beautifully layered peach topping that adds fruity brightness to every bite. Ideal for a summer gathering or any occasion where a fresh, flavorful cake is the star.
Ingredients
Dry 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
Wet Ingredients
- 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
Fruit and Spice
- 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 and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the oil, 2/3 cup sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and fully incorporated.
- Make Batter: Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and slightly thick, just over 3 cups of batter in total.
- Prepare Peaches: In a medium bowl, toss the peach slices with 1 tablespoon of granulated sugar until evenly coated. Divide the peaches into two halves. To one half, sprinkle the cinnamon if using, and gently stir to coat. The cinnamon adds a warm spice but is optional.
- Layer Cake: Pour and spread half of the batter evenly into the prepared springform pan. Arrange the cinnamon-sugared peaches in an even layer on top. Then, spread the remaining batter on top of the peaches layer, followed by the remaining plain sugared peaches on top.
- Bake: Bake the cake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. About 30 minutes into baking, loosely tent the top with aluminum foil to prevent over-browning.
- Cool: Remove the cake from the oven and place the pan on a wire rack. Let it cool for at least 30 minutes before slicing, or allow to cool completely for best texture.
- Serve: Dust with confectioners’ sugar if desired before serving to add a decorative and sweet finish.
- Storage: Cover any leftovers and store at room temperature for up to 2 days or refrigerate for up to 5 days. Note that confectioners’ sugar topping will melt and absorb into the cake if left too long.
Notes
- Freezing Instructions: After baking and completely cooling, cover the cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Special Tools: Vegetable/Fruit Peeler, Glass Mixing Bowls, Whisk, Citrus Juicer & Zester, 9-inch Springform Pan, Cooling Rack, Sieve for dusting confectioners’ sugar.
- Alternative Pans: While a 9-inch springform pan is recommended, you can also use a 10-inch cast iron skillet, or a 9-inch or 10-inch square baking pan. Different peach baked goods like peach Bundt cake or peach quick bread are other delicious options.
- Yogurt Variations: Nonfat, low-fat Greek yogurt, regular yogurt or sour cream work well in this recipe. Greek yogurt provides extra tang and structure. Dairy-free yogurt can be substituted for a dairy-free cake.
- Peach Options: Fresh peaches are preferred for best texture and flavor. If using frozen peaches, thaw and blot dry before use. Canned peaches are acceptable but be sure to drain and blot dry as texture differs from fresh.
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
