fresh peach cake recipe

Written ByJenny Smyth Posted on
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The Best fresh peach cake recipe

I’ve been making this fresh peach cake recipe for years, and it’s always a hit with my family. The combination of juicy peaches, moist cake, and crumbly streusel topping is a match made in heaven.

My kids love helping me pick out the ripest peaches at the farmer’s market, and they can’t get enough of the sweet, fluffy cake. This recipe is perfect for any occasion – whether it’s a special birthday, a casual Sunday brunch, or just a quick dessert after dinner.

Plus, it’s surprisingly easy to make and requires minimal ingredients. I like to think of it as a summer staple in our household, with its bright colors and sweet flavors evoking memories of warm days and long afternoons spent outdoors.

And the best part? It’s actually quite healthy compared to other desserts, with the peaches providing natural sweetness and the cake being made with wholesome ingredients like oats and honey.

Fresh Peach Cake

4.7 from 1859 votes

A moist and delicious cake bursting with the flavors of fresh peaches. Perfect for summer gatherings or a sweet treat any time of year.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake Batter

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups fresh peaches, peeled and diced

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined, then fold in the diced peaches.
9Pour the batter into the prepared cake pan and spread evenly.
10In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping.
11Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
12Sprinkle the streusel evenly over the cake batter.
13Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15Once cooled, slice and serve the fresh peach cake.
16Enjoy the moist and flavorful cake with a cup of tea or coffee.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also add a streusel topping to the cake for added texture and flavor.

Watch Video Of How Fresh Peach Cake Works

This fresh peach cake recipe is always a good idea for any occasion – whether it’s a special event or just a quiet night in with the family. It’s easy to make, packed with nutrients from the peaches, and looks stunning on any table or buffet spread.

My kids ask for it all the time, and I’m happy to oblige – after all, who can resist the allure of sweet peaches and fluffy cake? This recipe never fails to impress my guests or satisfy my family’s cravings.

❓ Frequently Asked Questions About Fresh Peach Cake

Q: What type of peaches are best for this recipe?

I recommend using ripe but firm peaches for this recipe. If you’re using frozen peaches, make sure to thaw them first and pat dry with paper towels before using.

Q: Can I use other types of fruit instead of peaches?

While peaches are traditional in this recipe, you can experiment with other fruits like nectarines or plums. Just keep in mind that the flavor and texture may change slightly.

Q: How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and be sure to check the ingredients of your oats for gluten content.

Q: How do I ensure my streusel topping doesn’t become too brown?

To prevent over-browning, bake the streusel topping separately from the cake until it’s lightly golden brown. Then top the cake with it once it’s done baking.

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