Fresh Peach Cake Summer

This fresh peach cake is the essence of summer in every bite—ultra moist and soft with juicy peaches layered throughout. A simple bowl-and-whisk cake with no need for fancy mixers or fussy steps, it is my go-to treat anytime I spot ripe peaches on the counter. Whether served as a cozy breakfast or dreamy dessert, this cake always disappears faster than I can slice it.

When I made this for the first time, my family ate the whole thing before it even cooled. Now it is tradition to bake this at the height of peach season and share slices on lazy summer mornings.

Ingredients

• All purpose flour: gives the cake structure for a fluffy yet tender crumb. Always spoon and level for accurate measurement
• Baking powder and baking soda: create lift and softness while keeping the cake light
• Salt: balances sweetness and makes the other flavors pop
• Oil: helps make the cake moist and tender. You can use olive oil for richer flavor or neutral oil for more classic taste. Coconut oil gives a faint tropical note
• Granulated sugar: for gentle sweetness and to coat the peaches. Choose fine white sugar for best texture
• Eggs: hold the cake together and contribute to richness. Room temperature eggs blend more easily into the batter
• Greek yogurt: makes the crumb very soft and gives each bite a creamy tang. Look for plain full fat or low fat for extra richness
• Vanilla extract: adds classic cake flavor and warmth. Pure extract works best for depth
• Almond extract: is optional but truly special with peaches. Go lightly as it is strong
• Lemon juice and lemon zest: give brightness and balance the sugar. Use freshly squeezed juice and zest for vibrant flavor
• Fresh peaches: are star of the show. Select ripe but firm peaches so they do not break down while baking. Peeled or unpeeled both work
• Ground cinnamon: is optional but adds a beautiful hint of spice to half the peaches for a marbled effect
• Confectioners sugar: for dusting adds a sweet finishing touch if you like

Step-by-Step Instructions

Prepare the Pan:

Grease a nine inch springform pan very well to prevent the cake from sticking. A little parchment on the bottom makes removal a breeze

Mix Dry Ingredients:

In a large mixing bowl whisk together the flour baking powder baking soda and salt until fully blended. This ensures an even rise without streaks

Mix Wet Ingredients:

In a separate medium bowl vigorously whisk the oil sugar eggs Greek yogurt vanilla extract almond extract lemon juice and lemon zest until silky and smooth. The mixture should look creamy with no streaks

Combine Wet and Dry:

Pour the wet ingredients over the dry. Whisk gently just until a thick velvety batter forms. Avoid overmixing which can make the cake tough. Scrape down the sides to include every bit

Prepare Peaches:

Toss sliced peaches in a bowl with extra tablespoon of sugar. This coaxes out their juice for an even more flavorful cake. Split the peaches in half. If using cinnamon sprinkle it over half the peaches and toss to coat. This way some slices will have pure peach flavor while others give a spiced swirl inside the cake

Layer Batter and Peaches:

Spread about half the cake batter in an even layer in the prepared pan. Scatter the cinnamon coated peaches evenly over the batter. Cover gently with the rest of the batter and smooth. Lay the remaining plain sugared peaches on top for a pretty finish

Bake:

Place pan in oven on center rack. Bake at three hundred fifty degrees Fahrenheit for fifty to fifty five minutes. After thirty minutes tent a piece of foil over top to prevent overbrowning but allow cake to finish baking through. The cake is done when a skewer comes out clean and edges look golden

Cool:

Set cake on a wire rack and cool at least thirty minutes before removing from pan or slicing. This helps the crumb set so the cake does not break apart. Dust with a little confectioners sugar if you like before serving

Pin it

My absolute favorite part is using fragrant almond extract which makes the whole kitchen smell divine. My fondest memory is baking this with my mom on hot August afternoons and sneaking still warm slices for dessert and breakfast the next day

Storage Tips

Keep any leftovers wrapped tightly at room temperature for a day or two or chill in the fridge for up to five days. For longer storage wrap cooled slices in plastic and store them in the freezer. Thaw overnight in the fridge or warm gently in the oven to bring back the just baked tenderness

Ingredient Substitutions

You can swap Greek yogurt for sour cream or regular yogurt for a slightly different tang. For a dairy free version use coconut yogurt. Olive oil or any neutral vegetable oil work well or try melted coconut oil for a hint of tropical flavor. If peaches are not in season you can use thawed and dried frozen peach slices or high quality canned peaches drained and blotted dry

Pin it

Serving Suggestions

This peach cake is lovely on its own but a scoop of vanilla ice cream or dollop of whipped cream turns it into a real summer treat. Sometimes I like a dusting of powdered sugar for a bakery finish or serve with extra sliced peaches on the side for even more fruit

Cultural Context

Peach cakes like this capture the essence of summer in so many home kitchens. Fruit studded cakes have roots in both European and Southern American baking where home cooks made the most of seasonal offerings and family gatherings. Peach picking is a yearly tradition for many and these simple cakes are a delicious way to bring that seasonal joy straight into your kitchen

Frequently Asked Questions

→ Can I use frozen or canned peaches instead of fresh?

Yes, frozen peaches can be used if thawed and thoroughly blotted dry. Canned peaches also work, but drain and dry for best texture.

→ Is it necessary to use Greek yogurt?

No, regular yogurt or sour cream can substitute. Greek yogurt adds more tang and structure, but other options yield excellent results.

→ Can the cake be baked in a different type of pan?

Yes, a 9-inch or 10-inch square pan or a cast iron skillet may be used. Adjust baking time if necessary.

→ How should leftovers be stored?

Leftovers keep well at room temperature for up to two days or refrigerated for up to five days. Cover tightly for freshness.

→ Does the cake freeze well?

Yes, wrap cooled cake tightly and freeze for up to three months. Thaw at room temperature before serving.