Get ready to fall in love with the most delightful and Easy Peach Cake Recipe you’ll ever bake. This cake is incredibly moist, bursting with sweet peach flavor, and surprisingly simple to make from scratch. It’s the perfect dessert for a summer barbecue, a family gathering, or just a quiet afternoon with a cup of tea.
Forget complicated recipes. This one uses simple, everyday ingredients to create a tender, buttery cake that lets the juicy peaches shine. Whether you have fresh, canned, or frozen peaches on hand, this recipe is foolproof.
Why You’ll Love This Easy Peach Cake Recipe
- Incredibly Moist & Tender: We use a few simple tricks to ensure a soft, moist crumb that melts in your mouth.
- Simple, Everyday Ingredients: No fancy shopping trips required! You probably have everything you need in your pantry and fridge right now.
- Perfectly Versatile: This recipe works beautifully with fresh, canned, or frozen peaches, so you can enjoy it all year round.
- Quick to Prepare: With just 15 minutes of prep time, you can have this cake in the oven and filling your home with its wonderful aroma.
The Simple Ingredients You’ll Need
The beauty of this easy peach cake recipe lies in its simplicity. Here’s what you’ll need:
- All-Purpose Flour: Provides the structure for our cake. A little extra is used to coat the peaches, which is our secret to preventing them from sinking!
- Granulated Sugar: Sweetens the cake and helps create a tender texture.
- Baking Powder: The leavening agent that helps our cake rise and become fluffy.
- Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth, well-mixed batter.
- Eggs: Room temperature eggs incorporate better, giving the cake a better texture.
- Whole Milk: Adds moisture and richness. Room temperature is best!
- Vanilla Extract: A splash of pure vanilla extract complements the peach flavor beautifully.
- Peaches: The star of the show! You’ll need about 3 medium peaches, peeled and sliced.
- Cinnamon: A sprinkle on top before baking creates a lovely, subtle crust.
For those looking for a different kind of fruit-based dessert, this healthy oatmeal apple cake (coming soon) is another fantastic option.
Step-by-Step Instructions
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Alternate Wet and Dry: Add half of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix until incorporated. Finally, add the remaining flour mixture and mix until you no longer see streaks of flour. Be careful not to overmix!
- Prepare the Peaches: In a separate bowl, gently toss the sliced peaches with 1 tablespoon of flour. This simple step is key to preventing the fruit from sinking to the bottom of the cake.
- Fold in Peaches: Gently fold the flour-coated peaches into the cake batter.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Sprinkle the top with a mixture of sugar and cinnamon for a delicious finishing touch.
- Check for Doneness: Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for the Perfect Peach Cake
Follow these expert tips to guarantee a flawless cake every single time.
Room Temperature Ingredients are Key
Using room temperature butter, eggs, and milk is crucial. They emulsify together to form a smooth batter that traps air, resulting in a fine, tender crumb and a fluffier cake.
How to Avoid a Soggy Cake
The most common issue with fruit cakes is sogginess. Tossing the peaches in a tablespoon of flour before adding them to the batter absorbs excess moisture and helps suspend the fruit evenly throughout the cake.
Don’t Overmix the Batter
Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake instead of a light and tender one. For another classic dessert, check out these bakery-style chocolate chip cookies (coming soon).
Recipe Variations to Try
While this Easy Peach Cake Recipe is fantastic on its own, you can easily customize it.
Add a Cinnamon Streusel Topping
For a delightful crunch, add a streusel topping before baking. Combine 1/2 cup flour, 1/4 cup brown sugar, 1 teaspoon of cinnamon, and 1/4 cup of cold, cubed butter until crumbly. If you love streusel, you’ll adore this cinnamon streusel bread (coming soon).
Drizzle with a Simple Vanilla Glaze
Once the cake has cooled, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Drizzle the glaze over the top for an extra layer of sweetness.
Mix in Different Spices
Feel free to add a pinch of nutmeg or cardamom to the batter along with the cinnamon for a warmer, spicier flavor profile.
How to Store Your Peach Cake
Proper storage will keep your cake fresh and delicious.
- Room Temperature: The cake can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerator: To keep it fresh for longer, store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cake freezes wonderfully! Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before serving.
Easy Peach Cake Recipe FAQs
Absolutely! If using canned peaches, ensure they are well-drained and patted dry to remove excess moisture. For frozen peaches, thaw them completely and pat them dry before tossing them in flour as instructed.
The cake is fully baked when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached. The top will also be golden brown, and the cake edges will begin to pull away from the sides of the pan.
The key is to toss your sliced peaches with a tablespoon of flour before folding them into the batter. This simple step absorbs extra juice released from the fruit during baking and helps prevent the bottom of the cake from becoming soggy.
Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can refrigerate it for up to 5 days. It also freezes well for up to 3 months.
For the best texture, we recommend peeling the peaches, as the skins can become slightly tough and separate from the fruit during baking. However, if you’re short on time or prefer a more rustic style, you can leave the skins on.
The Best Easy Peach Cake Recipe
Easy Peach Cake Recipe (That's Incredibly Moist!)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a medium bowl, whisk together 1.5 cups of flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add half of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix until incorporated. Add the remaining flour mixture and mix until just combined. Do not overmix.
- In a separate bowl, gently toss the sliced peaches with 1 tablespoon of flour.
- Gently fold the flour-coated peaches into the cake batter. Pour the batter into the prepared pan and spread evenly. In a small bowl, mix together 1 tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle it over the top.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Tip 2: Don't skip tossing the peaches in flour! This is the secret to preventing them from sinking to the bottom.
Tip 3: You can use fresh, canned (well-drained), or frozen (thawed and patted dry) peaches for this recipe.
Share Your Creation!
We are so excited for you to try this Easy Peach Cake Recipe! It’s a true crowd-pleaser that proves you don’t need complicated steps to make a stunning dessert. If you make it, we would love for you to leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful cake on Pinterest!
