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Fresh Peach Cake Recipe

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★★★★★

4.7 from 71 reviews

This Fresh Peach Cake is a moist and flavorful treat, bursting with juicy peach slices layered within a tender, cinnamon-swirl batter. Perfectly balanced with hints of almond and lemon, it’s a delightful dessert or snack that highlights the natural sweetness of fresh peaches baked to perfection.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Fruit and Spices

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to ensure easy cake removal and prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside this mixture as the base for your batter.
  3. Combine Wet Ingredients: In a medium bowl, whisk the oil, granulated sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and well combined.
  4. Form Batter: Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter should be creamy and slightly thick, amounting to just over 3 cups.
  5. Prepare Peaches: Toss the peach slices with 1 Tablespoon of sugar to coat them evenly. Divide the peaches into two halves. Optionally, add cinnamon to one half and gently stir to create cinnamon swirls in the cake.
  6. Layer Cake Batter and Peaches: Spread half of the batter evenly in the prepared pan. Layer the cinnamon-coated peaches on top in an even layer. Spread the remaining batter over the peach layer, then top with the remaining sugared peaches.
  7. Bake Cake: Bake for 50–55 minutes. Around 30 minutes into baking, loosely tent the cake with aluminum foil to prevent over-browning. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
  8. Cool and Serve: Remove the cake from the oven and cool it on a wire rack for at least 30 minutes before slicing. Cool completely if preferred. Dust with confectioners’ sugar before serving, if desired.
  9. Storage: Cover leftovers and store at room temperature for up to 2 days or refrigerate for up to 5 days. Note that confectioners’ sugar topping will dissolve if stored.

Notes

  • You can peel or leave the peach skin on based on preference; both work well.
  • The cinnamon is optional but adds a lovely depth of flavor when tossed with half or all of the peaches.
  • Use a springform pan to make cake removal easier and prevent damage to the cake shape.
  • Allow the cake to cool before slicing so it holds together better.
  • Confectioners’ sugar topping melts over time; consider dusting just before serving.
  • Store the cake covered to maintain freshness and moisture.

Keywords: Fresh Peach Cake, Peach Dessert, Summer Cake, Cinnamon Peach Cake, Greek Yogurt Cake, Moist Cake, Fruit Cake

Find it online: https://nayabaker.com/fresh-peach-cake-recipe/