Peach Cake Recipe: Sweet and Summery

Introduction

Peach Cake is a sweet, summery dessert, perfect for summer gatherings, picnics, or family dinners. This tender, buttery cake, studded with juicy peaches and a hint of cinnamon, delivers bright, fruity flavors with a moist, comforting texture. Presented on a white ceramic cake stand or platter, optionally garnished with fresh peach slices or whipped cream, this Peach Cake recipe offers a vibrant, inviting aesthetic that elevates any occasion. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings warm, Southern-inspired charm to any table.

Ingredients

For the Peach Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 2 cups fresh peaches, peeled and diced (or canned, drained, or frozen, thawed)

For the Topping:

• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Serving:

• Optional: Fresh peach slices, whipped cream, or powdered sugar
• Suggested Accompaniments: Vanilla ice cream, fresh berries
• Suggested Pairings: Iced tea, coffee
• Suggested Aesthetic: Serve on a white ceramic cake stand or platter
• Suggested Equipment: 9-inch round cake pan, mixing bowls, electric mixer, spatula, measuring cups/spoons, peeler, knife, cooling rack

Step-by-Step Process

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract, sour cream, and milk until smooth.
5. Combine Batter: Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in diced peaches gently.
6. Taste and Adjust: Taste a small amount of the batter (safe with pasteurized eggs) to check sweetness and spice; adjust with a pinch more cinnamon or sugar if needed for balanced flavor.
7. Prepare Topping: In a small bowl, mix 2 tbsp sugar and 1/2 tsp cinnamon.
8. Bake: Pour batter into the prepared pan and smooth the top. Sprinkle cinnamon-sugar topping evenly over the batter. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
9. Cool: Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
10. Serve: Slice and present on a white ceramic cake stand or platter. Optionally garnish with fresh peach slices, whipped cream, or a dusting of powdered sugar. Serve with vanilla ice cream, fresh berries, iced tea, or coffee.

Tips for Better Peach Cake

• Use ripe, fresh peaches for the best flavor; canned or frozen peaches work if drained or thawed.
• Taste the batter before baking to balance sweet and spicy notes; adjust sparingly.
• Dice peaches uniformly for even distribution and consistent texture.
• Grease and flour the pan well to prevent sticking.
• Present on a white ceramic cake stand or platter to highlight the golden cake and vibrant peaches.
• Make ahead: Bake the cake up to 1 day in advance; store tightly wrapped at room temperature.
• Use room-temperature butter and eggs for a smooth, well-emulsified batter.
• Enhance aesthetic: Garnish with fresh peaches or whipped cream for a summery, inviting pop.

Variations and Customization

• Gluten-Free Peach Cake: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
• Vegan Peach Cake: Replace butter with vegan margarine, eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), sour cream with vegan yogurt, and milk with almond milk.
• Spiced Peach Cake: Add 1/4 tsp nutmeg or ginger to the batter for extra warmth.
• Peach Upside-Down Cake: Arrange peach slices and 1/4 cup brown sugar in the pan bottom before adding batter.
• Low-Sugar Peach Cake: Reduce granulated sugar to 3/4 cup and omit topping sugar.
• Peach Almond Cake: Add 1/2 tsp almond extract and 1/4 cup sliced almonds to the topping.
• Mini Peach Cakes: Divide batter into a 12-cup muffin tin; reduce baking time to 18–22 minutes.
• Peach Crumble Cake: Add a streusel topping (1/4 cup flour, 1/4 cup brown sugar, 2 tbsp butter) before baking.

Storage and Serving Tips

• Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; bring to room temperature before serving.
• Freeze slices in freezer-safe wrap for up to 2 months; thaw at room temperature.
• Serve at room temperature or slightly warm for the best fruity, tender texture.
• Use as a dessert or brunch treat with versatile pairings.
• Pair with iced tea or coffee to complement the sweet, peachy flavors.
• Present on a white ceramic cake stand or platter with garnishes for a vibrant, summery charm.

Nutritional Information

Based on 12 servings (1 slice each):

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 220mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g
• Vitamin A: 10% Daily Value
• Vitamin C: 6% Daily Value
• Calcium: 8% Daily Value
• Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; enjoy as a treat.

Conclusion

This Peach Cake recipe delivers a sweet, summery dessert perfect for summer gatherings or family dinners. It transforms simple ingredients into a Southern-inspired favorite. Its straightforward preparation and vibrant presentation make it a go-to. The juicy peaches and tender crumb delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.

Peach Cake Recipe: Sweet and Summery

Peach Cake with a sweet, summery flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 12

Ingredients

  

• Peach Cake:
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• ¼ cup brown sugar packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup milk
• 2 cups fresh peaches peeled and diced
• Topping:
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon
• Optional: Fresh peach slices whipped cream
• Suggested Pairings: Iced tea vanilla ice cream

Instructions

 

• Preheat oven to 350°F; grease a 9-inch cake pan.
• Whisk flour, baking powder, baking soda, salt, and cinnamon.
• Beat butter and sugars; add eggs, vanilla, sour cream, and milk.
• Mix in dry ingredients; fold in peaches. Taste and adjust the batter.
• Pour into pan; sprinkle with cinnamon-sugar topping.
• Bake 35–40 minutes until a clean toothpick.
• Cool 10 minutes; transfer to rack.
• Serve on a white ceramic cake stand with peaches.

Notes

• Use fresh or canned peaches.
• Store at room temp for 2 days or fridge for 5 days.
• Try a gluten-free or vegan variation.
• Pair with fresh berries.