Peach Cake

This fresh Peach Cake recipe features moist, tender cake that’s packed with sweet bites of juicy summer peaches. Capped with a thin, crisp layer of cinnamon-sugar topping, this easy summertime cake is absolutely irresistible!

This fresh Peach Cake is a summertime must-make recipe at our house. When the peaches are in season, big and gorgeous and super juicy, it’s the perfect time to bake with them. This easy cake is moist and tender, packed with sweet peach bites, and topped with a simple cinnamon-sugar sprinkle. It’s summer perfection!

Why This Is The Perfect Peach Cake

If you live for fresh summer peaches like our family does, definitely give this recipe a try – it’s a favorite of ours. Here’s why we love it:

• Seasonal deliciousness. The BEST peaches are in-season, summertime peaches. They’re something to celebrate. So why not make peach cake?! (Or peach bread, peach bars, or my absolute favorite pie in the whole wide world >>> my mom’s peach pie!)
• So simple. This is not a fancy cake, and I love it for that. It’s a yummy, reliable favorite that lets sweet, juicy peaches shine.
• Fantastic texture. Buttermilk gives moistness and a beautifully tender crumb to the cake, so lovely with the jammy baked peach bites.

Recipe Ingredients

Here’s a look at what you need to make this peach cake recipe. Find the printable recipe card at the end of this post for the exact ingredient amounts.

• Butter – Unsalted butter adds rich flavor and tender texture to this cake.
• Brown sugar – This adds a warm, sweet flavor.
• Eggs – To bind the batter together, and for rich flavor.
• Vanilla – Use only pure vanilla extract for the best flavor.
• Flour – Use the spoon & level method to measure the flour, to ensure the batter doesn’t contain too much flour.
• Baking soda – This is activated when combined with acidic buttermilk, which helps the cake rise.
• Salt – A little salt is always a great contrast in sweet baking recipes.
• Buttermilk – This gives the cake a super tender crumb and lovely flavor. For the best results, I recommend that you don’t use a homemade buttermilk substitute.
• Peaches – For the very best peach cake, use the freshest ripe, sweet, juicy peaches you can find.
• Granulated sugar & cinnamon – This tasty combo (cinnamon is wonderful with peaches!) is sprinkled over the cake batter right before going into the oven. It bakes into an irresistible delicate crispy top layer.

Do I Have To Use Fresh Peaches?

I absolutely recommend using fresh, in-season peaches for this cake – it’s the only way I make this recipe. But it’s not a requirement.

To use frozen peaches: Let the peaches thaw, then drain away any excess liquid. Slice them into 1/2″ to 1″ chunks.

To use canned peaches: Drain the peaches, then slice them into 1/2″ to 1″ chunks.

How To Make Peach Cake

I can have this cake in the oven in less than 20 minutes. Here’s how to make it! Find the detailed instructions in the recipe card lower down.

• Prepare. Preheat oven to 350°F and lightly spray a 9″ x 13″ pan with non-stick spray.
• Cream. Beat the butter and sugar with an electric mixer until light, then beat in the eggs and vanilla.
• Make the dry mix. Whisk the flour, baking soda, and salt together.

• Combine wet and dry ingredients. Mix the dry flour mixture into the wet mixture, alternating with the buttermilk.
• Add the peaches. Fold in the peach chunks.

• Add batter to pan. Spread the batter evenly in the prepared pan.  
• Finish. Sprinkle the cinnamon-sugar mixture over the top.
• Bake. Place in the oven and bake for 38-45 minutes.

How To Peel Peaches

When peaches are perfectly ripe, they usually peel very, very easily. All you need to do is get a sharp paring knife under the skin and start pulling it away from the peach flesh.

You can also blanch peaches, which loosens the skin to make them easier to peel. Here’s an easy method for blanching peaches:

• Bring water to a boil. Choose a pot big enough to fit several peaches. Add water (enough to cover the peaches you’ll be blanching), then bring the water to a boil over high heat.
• Blanch peaches: Reduce heat to a gentle simmer. Then carefully add peaches to the hot water, but for only 20-30 seconds total. If you see the peach skin starting to split, remove the peaches.
• Cool: With a slotted spoon, remove the peaches and place them in an ice water bath to “shock” them and stop them from cooking any further.
• Peel: Once the peaches are cool enough to handle, use your hands or a sharp paring knife to peel away the skin. It should come off very easily. If it doesn’t, return any stubborn peaches to the simmering water for a few seconds more.

Tips & Variations

Here are a few tips that will help you to make this cake perfectly:

• Use real buttermilk. I recommend using true buttermilk when baking (not milk mixed with vinegar or lemon juice). Real buttermilk simply gives the best, most trustworthy results.
• Shake the buttermilk. Before you measure out the buttermilk, be sure to shake the carton – because buttermilk is known to settle and separate.
• And don’t waste the buttermilk! Buttermilk often comes in containers that offer more than you need for a recipe…which gives you a great excuse to enjoy other recipes with buttermilk. 😋 Family favorites include buttermilk pancakes, buttermilk waffles, buttermilk mashed potatoes, and buttermilk ranch dressing. We also really like this rhubarb bread!
• Don’t skip the cinnamon-sugar! I adore recipes that incorporate a simple cinnamon-sugar topping, such as my rhubarb coffee cake and this gorgeous sour cream coffee cake. The cinnamon-sugar mixture turns crispy and absolutely delightful when baked!
• Try another stone fruit. For a little different flavor, use ripe, juicy nectarines or plums instead of peaches.
• Add almond extract. Peach and almond go so well together. If you’re a fan of almond flavoring, add 1 teaspoon of pure almond extract along with the vanilla extract.

Serving Suggestions

I like to eat this cake while it’s still a bit warm from the oven, when the peach bites are tender and jammy. Here are a few serving ideas:

• Whipped cream. A dollop of freshly whipped cream is always welcome.
• Ice cream. Serve warm pieces of peach cake with scoops of salted caramel ice cream or butter pecan ice cream, or simply with vanilla ice cream.
• Coffee drinks. A hot cup of coffee is just right with peach cake. Or make a cortadito or lavender latte for a little more hot coffee fun. For those who prefer cold coffee drinks, try an iced chai latte or an iced brown sugar oatmilk shaken espresso.
• Lemonade. Keep the summery theme going and serve peach cake with iced strawberry lemonade or blueberry lemonade.
• Tea. Serve squares of peach cake with a cold glass of raspberry iced tea, or make a warm and soothing cup of medicine ball tea.

Proper Storage

Peach cake keeps well. Here are the best ways to store it:

• Counter – To keep the cinnamon-sugar topping as crisp as possible, do not cover the cake pan. Store it on the counter, at cool room temperature, for up to 2 days.
• Fridge – Cover the cake pan with a tight-fitting lid and store it in the fridge for up to 4 days.
• Freezer – Add a tight-fitting lid to the cake pan and wrap the pan a couple times with heavy-duty foil, then place it in the freezer for up to 3 months. Or cut the cake into individual pieces and place them in a freezer-safe container, separating any layers with parchment paper or wax paper, and freeze for up to 3 months. Thaw the cake in the fridge before serving.

More Peach Desserts

• Peach Freezer Jam
• Grilled Peach Salad
• Peach Mint Julep
• Peach Streusel Coffee Cake

Peach Cake

Yield: 12 servings

prep time: 20 minutes mins

cook time: 45 minutes mins

total time: 1 hour hr 5 minutes mins

This fresh Peach Cake recipe is moist and tender, and packed with sweet bites of juicy summer peaches. Capped with a thin, crisp layer of cinnamon-sugar topping, this easy summertime cake is absolutely irresistible!

4.5 Stars (19 Reviews)

Print

Ingredients

• ⅔ cup butter, softened
• 1½ cups packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup buttermilk
• 3 cups chopped fresh peaches, (from about 3 large peaches – peeled and sliced into 1/2" to 1" chunks)
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Lightly spray a 9" x 13" pan with non-stick spray and set aside. 
• In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Then beat in eggs and vanilla.
• In a medium bowl, whisk the flour, baking soda, and salt together.
• Gradually add flour mixture to the creamed butter and brown sugar, alternating with the buttermilk. Beat until smooth after each addition.
• Gently fold in the peaches with a spatula. Then spread batter evenly into prepared pan.  
• In a small bowl, combine the sugar and cinnamon. Sprinkle over the batter.
• Bake for 38 to 45 minutes, or until a toothpick inserted near the center comes out clean. Metal pans will usually require less baking time than glass. Serve warm.

Nutrition Information:

Serving: 1 Calories: 304kcal Carbohydrates: 47g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 4g Cholesterol: 59mg Sodium: 267mg Fiber: 1g Sugar: 30g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Cake

This post was first published in 2010, then updated in 2020 and 2024.