Perfect Peach Cake

Each year, we order a box of peaches to support our church’s youth group.  Big, beautiful, and juicy-licious, these gorgeous fruits are the perfect end-of-summer treat.

This Perfect Peach Cake is a very comfortable sort of cake.  It begs you to sit down, put your feet up, and just enjoy the moment.  With cheery bites of sweet peaches and a thin top crust of sugar and cinnamon, it silently reassures you that enjoying the here and now is the right thing to do.  No wallowing in “I-don’t-want-summer-to-end” allowed!

We received our box of peaches this year two days before our family was leaving on a mini-vacay to Chicago over Labor Day weekend.  We downed many of them in their purest form those first couple days, with juice running down to our elbows.  But I just had to bake something with them before we left. Had to!

So I quickly turned out this simple and tasty Perfect Peach Cake…

We managed to eat half of it before our departure to Chicago, and the remainder was packed up for the road trip, through Wisconsin and into Illinois.  It made for the perfect breakfast in pajamas the following morning.  The girls were captivated with this very tall bustling city of taxi after taxi after taxi, and they sat at the base of our hotel room’s floor-to-ceiling window, peach cake in hand, watching Chicago wake up.

Now, how’s that for enjoying the moment?!

How ’bout you?
How have you been lingering in the here and now as we are heading into fall?

Perfect Peach Cake

Yield: 12-14 servings

Cook Time:45 minutes


  • 2/3 c. butter, softened
  • 1-1/2 c. packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1 c. buttermilk
  • 3 cups chopped fresh peaches (from about 3 large peaches)
  • 1/4 c. sugar
  • 1 tsp. cinnamon (I completely recommend the cinnamon from Penzeys Spices!)


Preheat oven to 350°.  Grease and flour a 9 x 13 pan and set aside.  In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.  Beat in the eggs and vanilla.  In a medium bowl, stir together the flour, baking soda and salt.  Gradually add flour mixture to the creamed butter and brown sugar, alternating with the buttermilk. Beat until smooth after each addition.  Gently stir in the peaches by hand.  Pour the batter into the pan.  In a small bowl combine the sugar and cinnamon.  Sprinkle over the batter.  Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.  Serve warm.

adapted from Penzeys Spices, originally from Maggie Dennis of Findlay, OH


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