When peach season is in full swing and you’re looking for a dessert that showcases the sweet, juicy glory of ripe peaches, this Fresh Peach Cake with Extra Peaches is the ultimate treat. Moist, soft, and brimming with fresh fruit, this cake is rustic enough for a cozy family gathering and elegant enough for entertaining. Best of all, it’s packed with double the fruit, so every bite bursts with peach flavor.
Why This Fresh Peach Cake Is So Special
This isn’t just another cake recipe. This is a fruit-forward, rich, tender cake that celebrates the natural sweetness of peaches in a simple yet indulgent way. What makes it stand out?
- Extra peaches baked right into the batter and on top
- Moist crumb that stays soft for days
- Simple ingredients, big flavor
- Perfect as-is or topped with whipped cream or ice cream
Whether served warm for brunch or chilled for dessert, this peach cake is a seasonal showstopper.
Ingredients for Fresh Peach Cake (Extra Peaches!)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk (dairy or non-dairy)
Fruit:
- 3½ to 4 cups fresh peaches, peeled and sliced (divided)
Optional Toppings:
- 2 tablespoons turbinado sugar or brown sugar, for topping
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
How to Make the Best Fresh Peach Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan. Line the bottom with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes. Beat in the eggs, one at a time, then stir in the vanilla extract.
Step 4: Add Wet Ingredients
Mix in the sour cream and milk, blending just until smooth.
Step 5: Combine the Batter
Gradually stir the dry ingredients into the wet ingredients. Do not overmix—just until no streaks of flour remain.
Step 6: Fold in the Peaches
Gently fold 2½ to 3 cups of the sliced peaches into the batter. Reserve the remaining peach slices for the top.
Step 7: Assemble and Bake
Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices in a circular pattern on top. Sprinkle with turbinado or brown sugar for a golden, caramelized finish.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This cake is delicious warm, at room temperature, or chilled. For extra indulgence, top with:
- A dusting of powdered sugar
- A scoop of vanilla bean ice cream
- A dollop of homemade whipped cream
- A drizzle of honey or caramel sauce
It also pairs beautifully with a hot cup of coffee or iced tea on a warm afternoon.
Tips for the Best Peach Cake
Use Ripe, Fresh Peaches
The sweeter and juicier your peaches, the better the flavor. If peaches are very ripe and juicy, pat them dry slightly after slicing to avoid excess moisture in the batter.
Don’t Overmix
To keep the cake soft and fluffy, mix just until ingredients are combined.
Springform Pan for Easy Serving
A springform pan makes it easier to remove the cake without damaging the fruit topping.
Customize with Add-ins
Add a handful of toasted pecans, slivered almonds, or even white chocolate chips for a twist.
Make Ahead and Storage
- Store leftover cake in an airtight container at room temperature for 1 day, or in the refrigerator for up to 5 days.
- Freeze slices by wrapping tightly in plastic wrap and storing in a freezer-safe bag. Thaw at room temperature or reheat slightly in the oven.
- Make ahead by baking the cake a day early—it tastes even better the next day as the flavors deepen.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes! Canned peaches should be drained and patted dry. Frozen peaches should be thawed and dried to avoid excess moisture.
Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend. Avoid almond flour alone, as it changes the texture too much.
Can I reduce the sugar?
You can reduce the sugar by ¼ cup if your peaches are very sweet. Use ripe fruit for natural sweetness.
A Cake That Tastes Like Summer
This Fresh Peach Cake with Extra Peaches is the dessert that peach season deserves. It’s easy enough to whip up on a weeknight but impressive enough to bring to a party. Moist, loaded with fruit, and full of warm, inviting flavor—it’s the kind of recipe you’ll return to again and again.
Don’t just eat your peaches—celebrate them in this stunning homemade cake.
