Peach Cake

This peach cake is moist, tender, and packed with fresh peach flavor. Made in one bowl and topped with almond glaze, it’s as easy as it is beautiful.

As soon as I see free stone peaches in season, I grab as many as I can carry! After I make this easy peach preserves recipe, I immediately make this moist and tender peach cake recipe! It’s on my list of 20 Easy Summer Desserts, and you can bake it in cake pans, loaf pans, or even cupcake tins! This cake is the perfect summer treat as an afternoon snack or dessert.

When you’ve had your fill of this easy peach cake, whip up this old-fashioned peach cobbler, peach crisp, or peach pie recipe! You can even go the savory route and make my spicy peach pork chops or this bright stone fruit caprese panzanella salad! 

Ingredients & Substitutions

• All-purpose flour
• Cinnamon
• Baking Soda 
• Kosher Salt
• Large Eggs
• Light Brown Sugar
• Vegetable Oil: Oil makes this cake exceptionally moist and creates a light crumb. I emulsify it into the sugar and eggs to make the batter extra moist and not greasy. You may use any light-flavored oil. Coconut oil or olive oil will impart a flavor to the cake. 
• Peaches: Use the best you can find. Yellow, white, or donut peaches will be divine as long as they are ripe and in season. Frozen is fine, but they never taste very “peachy”. Your cake will reflect that.
• Confectioner’s Sugar
• Almond Extract 
• Milk 

See the recipe card for full information on ingredients and quantities.

Variations

• Change the topping! For a stunning dessert, top the cake with cream cheese buttercream frosting or with this American buttercream recipe. You could also top the cake with a glaze made with vanilla extract or use this streusel topping recipe from these peach muffins!
• Try different fruits. Try this cake with nectarines, apricots, plums, cherries, blueberries, or strawberries! 
• Mix in some fun flavors. Fold in some dark or white chocolate! You can also add almonds, hazelnuts, or walnuts to the cake. 
• Make it a winter cake! Grab some ripe pears and spice the cake with cardamom and cinnamon for a delightful winter take on this cake! 

How to Make Peach Cake 

Use these instructions to make this perfect peach cake every time! Further details and measurements can be found in the recipe card below.

Prepare Cake Batter:

Step 1: Preheat the oven to 325°F convection or 350°F regular. Spray a loaf pan (9 x 5 inches) with nonstick cooking spray.

Step 2: Peel and pit the peaches. Peel peaches using one of three methods. For overripe peaches, it is best to peel by pulling the skin off with a paring knife. For perfectly ripe peaches, slice an “x” in the bottom of each peach and drop it in boiling water for 30 seconds. Pull out with a slotted spoon or spider and place in ice water. Use a paring knife to remove skin, starting at the “x”. The last way to peel peaches is with a fruit peeler. This is best for medium-firm peaches. For more detailed instructions, watch my YouTube video How to peel a peach 3 ways!

Step 3: Blend peaches. Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small and medium pieces. 

I like to have visible pieces of peaches in my batter so I don’t blend it into a purée. The recipe will work with puree, though.

Step 4: Whisk dry ingredients. In a medium bowl, whisk together flour, cinnamon, soda, and salt. Set aside. 

Step 5: Whisk eggs in a large bowl until smooth and there are no visible whites.

Step 6: Add sugar and whisk until smooth and incorporated.

Step 7: Slowly whisk the oil to emulsify it into the egg mixture. Continue until all the oil has been incorporated and none is visible.

To make mixing easier, place a kitchen towel under your bowl to hold it in place. 

Step 8: Whisk or fold in the dry ingredients into the wet ingredients until just incorporated. Then fold in the peaches. Scoop or pour into the prepared cake dish and level out with a small offset spatula. 

Bake and cool the cake: 

Step 9: Bake in the preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will take about an hour, but I will start checking around 45 minutes in.

Step 10: Allow to cool 10 minutes in the tins and then remove to cool completely on a wire rack.

Prepare Glaze:

Step 11: In a medium bowl, whisk together all ingredients until smooth. If the powdered sugar is particularly lumpy, sift it. Cover the surface directly with plastic wrap until ready to use.

Step 12: Glaze your loaf cake once cooled, and enjoy!

Recipe FAQs 

Before You Go

I hope you enjoyed this stone fruit recipe. Check out our other delicious summer dessert recipes like this blueberry nectarine galette or this peach blackberry pie!