Introduction

This Fresh Peach Cake is a delightful way to enjoy juicy peaches baked into a moist, tender cake with hints of lemon and almond. It’s perfect for summer gatherings or a simple homemade treat that feels both fresh and comforting.

A round peach cake on a white plate with a slightly dark rim, showing one slice cut and slightly pulled out. The cake has a golden brown crust with a soft inside, topped with peach slices placed in a circular pattern. Light powdered sugar is sprinkled over the entire top. There is a small sprig of green mint leaves on top near the center. Around the plate, there are some peach halves, a red cloth with white dots, and the scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches
2 large eggs, at room temperature
3/4 cup (180g) plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
Optional: 1/2 teaspoon ground cinnamon
Optional: confectioners’ sugar for topping

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
Step 2: In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
Step 3: In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and slightly thick.
Step 4: Toss the peach slices with 1 Tablespoon of sugar to coat. Divide them in half; add cinnamon to one half and stir gently if using cinnamon.
Step 5: Pour and spread half the batter into the prepared pan. Layer the cinnamon sugared peaches evenly, then spread the remaining batter on top. Place the remaining sugared peaches on top.
Step 6: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Around 30 minutes into baking, loosely tent with aluminum foil to prevent over-browning.
Step 7: Remove from oven and cool on a wire rack for at least 30 minutes before slicing. Dust with confectioners’ sugar if desired before serving.

Tips & Variations

Use ripe but firm peaches for best texture and sweetness. If peaches are tart, add a bit more sugar to the batter or peaches.
Try substituting Greek yogurt with sour cream for a richer cake.
Add a teaspoon of cinnamon to the batter itself for a warm, spiced flavor throughout.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If you dust the cake with confectioners’ sugar, note that it may dissolve and disappear after a few hours. Warm slices slightly before serving for the best texture and flavor.

How to Serve

A round peach cake with visible golden yellow peach slices arranged on the top layer, baked into a light brown, slightly crusty textured surface dusted heavily with white powdered sugar. The cake is cut into several uneven slices, showing a soft, moist beige interior with peach pieces inside. A small green mint leaf garnish sits on top of the cake near the center. The cake is on a white plate with the edge visible, placed on a white marbled surface with additional peach halves around it. A pink cloth with white dots is partly visible at the lower corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, but be sure to thaw and drain them well to avoid excess moisture making the cake soggy.

Can this cake be made gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure baking powder is gluten-free.