Oh, hi! Come on in, grab a cup of coffee. I was just thinking about baking up my Summer Peach Cake. You know, that one I made for your birthday last year? The one you couldn’t stop raving about? Well, it’s peach season again, and honestly, there’s just nothing quite like a homemade peach cake to celebrate those warm summer days.

I remember the first time I tried making a Summer Peach Cake. It was a total disaster! I used frozen peaches (never again!), and the whole thing turned out soggy and flavorless. I was so discouraged, but I was determined to get it right. After a few tries and some serious recipe tweaking (and a lot of taste-testing!), I finally landed on this version, which has become a total family favorite. Now, my house smells amazing whenever I make it, the kind of smell that just screams “summer” and “home.” It’s the perfect easy peach cake recipe for a busy weeknight or a lazy Sunday brunch. It fits right into our crazy, beautiful life. I’ve been making this fresh peach cake for years now. I started with an old recipe book and changed things until I got the delicious cake I was craving. I’m going to share all my tips with you, don’t you worry.

So, put your apron on, and let’s bake this delicious Summer Peach Cake together, shall we? Trust me; it’s easier than you think! You can find other delicious recipes right here if you need some extra motivation!

Ingredients for the Perfect Peach Cake

Okay, let’s gather all the goodies we’ll need for this amazing Summer Peach Cake. Here’s what I always use for my Summer Peach Cake:

1 ½ cups all-purpose flour: I always use unbleached, but whatever you have on hand will work just fine. Different types of flour can affect the texture of your cake. For example, cake flour has a lower protein content, resulting in a more tender crumb. All-purpose flour is a good middle-ground for most cakes.
1 ½ teaspoons baking powder: Make sure it’s fresh! Otherwise, your Summer Peach Cake won’t rise properly. Baking powder is a leavening agent, meaning it produces gas that makes the cake rise. Over time, it loses its potency, so check the expiration date.
½ teaspoon baking soda: This gives the cake a lovely, light texture. Baking soda reacts with acidic ingredients in the recipe (like sour cream) to create carbon dioxide, contributing to the cake’s rise and lightness.
½ teaspoon salt: Just a pinch to balance out the sweetness. Salt doesn’t just make things taste salty; it enhances the other flavors in the cake and balances the sweetness.
¾ cup (1 ½ sticks) unsalted butter, softened: I always use real butter for the best flavor. You can find this at any grocery store, but I prefer the kind from our local farmer. For an equally delicious option, take a look at this Southern Peach Crumb Cake recipe. Using softened butter is crucial for creaming it with the sugar, creating air pockets that contribute to a light and fluffy cake.
1 cup granulated sugar: This is what I use in my recipe for Summer Peach Cake, but you can use brown sugar for a richer flavor. Granulated sugar provides sweetness and structure to the cake. Brown sugar, on the other hand, contains molasses, which adds moisture and a caramel-like flavor.
2 large eggs: I always try to use free-range eggs for my Summer Peach Cake. The yolks are so much richer! Eggs bind the ingredients together and add moisture and richness to the cake. Free-range eggs often have deeper colored yolks, which can enhance the cake’s color and flavor.
1 teaspoon vanilla extract: Don’t skimp on the vanilla! It adds so much warmth and depth. Vanilla extract enhances the other flavors in the cake, adding a subtle warmth and complexity. Pure vanilla extract is always preferable to imitation vanilla, as it has a richer, more authentic flavor.
½ cup sour cream: This keeps the cake moist and tender. Here’s a Summer Peach Cake trick I learned from my mom: If you don’t have sour cream, you can use plain yogurt instead. Sour cream adds moisture and a slight tang to the cake, contributing to its tender texture. Yogurt is a good substitute, providing similar moisture and tang.
4 cups fresh peaches, peeled and sliced: This is the star of our Summer Peach Cake! Make sure they’re ripe and juicy. I always get mine at the farmers market when they are in season. You can usually find good peaches at your local grocery store, especially during peak peach season. Ripe peaches are essential for the best flavor and texture in the cake. They should be slightly soft to the touch and have a fragrant aroma.
2 tablespoons sugar (for tossing with the peaches): This helps to draw out the juices and create a lovely glaze. Tossing the peaches with sugar before adding them to the cake helps to macerate them, drawing out their juices and creating a natural glaze on top of the cake as it bakes.
Optional: Sliced almonds or turbinado sugar for topping: Adds a little extra crunch and sparkle. Adding a topping provides textural contrast and visual appeal to the cake. Sliced almonds add a nutty crunch, while turbinado sugar adds a coarse, sparkly sweetness.

If you are making a Summer Peach Cake, don’t forget to properly store your ingredients after using them. Leftover peaches should be refrigerated or frozen to avoid spoilage.

How to Make Summer Peach Cake: Step-by-Step

Alright, now for the fun part! Let’s get baking this Summer Peach Cake. Don’t worry if your Summer Peach Cake doesn’t look perfect the first time; it will still taste amazing! I learned the hard way with Summer Peach Cake that patience is key. In my kitchen, Summer Peach Cake usually takes about an hour to bake, but ovens can vary.

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I know, it sounds old-fashioned, but it really helps prevent the Summer Peach Cake from sticking. While that’s heating up, you can try this Summer Peach Fruit Salad recipe. Greasing and flouring the pan ensures that the cake releases easily after baking, preventing it from sticking and tearing.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. I learned this step from my grandma; she always said it helps the Summer Peach Cake bake evenly. Whisking the dry ingredients together ensures that they are evenly distributed throughout the batter, preventing pockets of baking powder or soda that can lead to uneven rising or a bitter taste.
In a large bowl, cream together the butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. Just make sure the butter is soft, or it will be lumpy. Creaming the butter and sugar together is a crucial step for creating a light and airy cake. The process incorporates air into the mixture, which contributes to the cake’s rise and texture.
Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overbeat the eggs, or the Summer Peach Cake will be tough. Adding the eggs one at a time ensures that they are fully incorporated into the batter, creating a smooth and emulsified mixture. Overbeating the eggs can develop the gluten in the flour, resulting in a tough cake.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, or your Summer Peach Cake will be dense. Alternating the dry and wet ingredients ensures that the batter remains smooth and prevents the gluten in the flour from developing too much. Overmixing can lead to a dense, tough cake.
In a separate bowl, toss the sliced peaches with the 2 tablespoons of sugar. This helps draw out the juices and create a lovely glaze on top of the cake. Tossing the peaches with sugar macerates them, drawing out their juices and creating a natural glaze on top of the cake as it bakes.
Pour the batter into the prepared pan and spread evenly.
Arrange the peach slices on top of the batter. You can arrange them in rows or just scatter them randomly. It’s up to you!
If desired, sprinkle with sliced almonds or turbinado sugar. This adds a little extra crunch and sparkle to your Summer Peach Cake.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Your Summer Peach Cake should smell like sweet, baked peaches and vanilla. It’s the best smell! Baking until a wooden skewer comes out clean indicates that the cake is fully cooked through. The baking time may vary depending on your oven, so it’s important to check the cake frequently.
Let the cake cool in the pan for 10-15 minutes before slicing and serving. I know it’s tempting to dig in right away, but letting it cool a bit will make it easier to cut. Cooling the cake in the pan allows it to set and firm up, making it easier to slice and serve without crumbling.

And that’s it! You just made a delicious Summer Peach Cake. Don’t worry if it’s not perfect; it will still taste amazing. I’ve learned that the imperfections are what make it special. As the Summer Peach Cake is cooking, you can start cleaning up to save time later on.

Serving Suggestions for Your Peach Cake

Okay, so the Summer Peach Cake is out of the oven, cooled slightly, and now it’s time to serve it up! My family enjoys this Summer Peach Cake when I top it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The kids love it with a drizzle of honey, too. It’s the perfect peach dessert recipe!

Perfect Pairings

My go-to side dishes that pair with Summer Peach Cake are usually pretty simple. I love serving it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cool creaminess is the perfect contrast to the warm, sweet cake. And sometimes, I’ll make a quick berry compote to spoon over the top. It adds a nice tartness that cuts through the sweetness of the peaches.

Occasions

This Summer Peach Cake is perfect for so many occasions! I make it for summer barbecues, potlucks, family gatherings, and even just a simple weeknight dessert. It’s always a hit! It’s so delicious, you might want to check out this Lazy Summer Peach Cake Recipe with Blueberries

Presentation

As for presentation tips, I like to keep it simple. I usually just dust the Summer Peach Cake with a little powdered sugar and arrange a few fresh peach slices on top. It looks pretty and inviting without being too fussy.

If you have extra Summer Peach Cake (which is rare in my house!), you can store it in an airtight container at room temperature for a few days or in the refrigerator for up to a week. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then foil.

I’ve tried a few seasonal variations of this Summer Peach Cake over the years. One of my favorites is adding a sprinkle of cinnamon and nutmeg to the batter in the fall. It gives it a warm, cozy flavor that’s perfect for the cooler months. You can also add other stone fruit like plums or nectarines for more flavour.

My friends always ask for this Summer Peach Cake recipe whenever I make it for them. It’s always a crowd-pleaser!

Frequently Asked Questions

Okay, let’s tackle some of the most frequently asked questions I get about my Summer Peach Cake. I’ve made plenty of mistakes, so hopefully, I can help you avoid them!

Can I use frozen peaches in this Summer Peach Cake recipe?
While fresh peaches are definitely the best for flavor and texture, you can use frozen peaches in a pinch. Just make sure to thaw them completely and drain off any excess liquid before using them. Otherwise, your Summer Peach Cake might turn out soggy. You know what I do when my Summer Peach Cake seems like it might be too soggy? I add a bit more flour, roughly a tablespoon at a time, until the batter has a better consistancy.
Can I use a different type of fruit in this cake?
Absolutely! This recipe works well with other stone fruits like nectarines, plums, or apricots. You could even use a mix of fruits for a fun twist. Using various fruits can create a unique twist on the easy peach cake recipe.
How do I keep the peaches from sinking to the bottom of the cake?
This is a common problem! To prevent the peaches from sinking, toss them with a tablespoon or two of flour before adding them to the batter. This will help them stay suspended in the cake.
Can I make this Summer Peach Cake gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just be sure to choose a blend that contains xanthan gum, as this will help to bind the cake together.
My Summer Peach Cake is browning too quickly on top. What should I do?
If you notice that the top of your cake is browning too quickly, you can tent it with aluminum foil. This will help to protect the top from burning while the inside continues to bake. This Peach raspberry olive oil cake – Beyond Sweet and Savory recipe might provide additional insights. check it out here.
Can I make this cake ahead of time?
Yes, you can! This Summer Peach Cake is actually even better the next day, as the flavors have had time to meld together. Just store it in an airtight container at room temperature or in the refrigerator.
My cake turned out dry. What did I do wrong?
There are a few reasons why your Summer Peach Cake might have turned out dry. Overbaking is a common culprit, so be sure to check the cake frequently with a wooden skewer to avoid this. Also, make sure you’re not overmixing the batter, as this can also lead to a dry cake. Also make sure you measure your ingredients correctly!

Final Thoughts on This Peach Dessert Recipe

This Summer Peach Cake is more than just a recipe to me; it’s a slice of sunshine, a taste of home, and a reminder of all the sweet moments I’ve shared with my family. I hope it becomes a cherished tradition in your home, too.

Pro Tips for the Best Peach Cake

Use ripe, but not overly ripe, peaches for the best flavor and texture.
Don’t overmix the batter! Overmixing leads to a tough cake.
Let the cake cool completely before slicing and serving. It will be easier to cut and hold its shape better.

Variations to Try

Here are a few variations I’ve tried with my family:

Spiced Peach Cake: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, cozy flavor.
Peach and Almond Cake: Add a ½ cup of sliced almonds to the batter and sprinkle some on top for a nutty crunch.
Peach and Blueberry Cake: Add a cup of fresh blueberries to the batter for a burst of juicy sweetness.

My kids love the Peach and Blueberry version, while my husband is a big fan of the Spiced Peach Cake. As for me, I love them all! If you’re interested in other peach recipes, consider exploring this collection of the 30 Best Peach Recipes for Summer.

I hope you give this Summer Peach Cake a try. It’s so easy and delicious, and I know your family will love it. And don’t be afraid to experiment and make it your own. That’s what cooking is all about! Happy baking, my friend! This homemade peach cake is perfect any time of the year.

Summer Peach Cake

Print Recipe

This Summer Peach Cake is a simple and delicious way to enjoy fresh, ripe peaches. The tender cake is bursting with flavor and perfect for a summer dessert or brunch.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
3 ripe peaches, peeled and sliced
1 tablespoon granulated sugar, for sprinkling

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, then stir in buttermilk and vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared cake pan. Arrange peach slices on top of the batter.
Sprinkle with 1 tablespoon of sugar.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.