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Fresh Peach Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 143 reviews
  • Author: Mia
  • 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

Units Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Dust with confectioners’ sugar if desired before serving to add a decorative and sweet finish.
  10. 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

Find it online: https://mealsbymia.com/fresh-peach-cake-recipe/