Alright, let me be real—Summer Peach Cake is one of those simple wins when you need a quick fix for a summer dessert emergency. You ever get those afternoons where you spot ripe, juicy peaches on your counter and think, “What on earth do I do with these before they go sad and wrinkly?” Been there. Honestly, if you love summer bakes, this is for you—and if you really want to wow friends, pair it up with a Deliciously Fresh Peach Salad with Feta for Summer Days or even sip down some Homemade Southern Peach Tea with it. Seriously, these recipes together just scream summer picnic.
How to make a Peach Cake
Okay, first, let’s clear it up—nobody needs a pastry chef’s diploma to whip this up. You grab a bowl, dump your dry stuff, mix your wet stuff, and toss in those peaches. I prefer not to overthink this. Mix the flour, sugar, baking powder, and salt in one bowl. Then, eggs, yogurt (secret for moist cake, trust me), vanilla, melted butter—mix those in another. Pour the wet into the dry. Stir. (It’s totally fine if you have a lump or two. Don’t lose sleep over perfect batter.)
Fold in the fresh peach slices gently at the end. Save a handful to place right on top before you bake. Plop the batter into a greased pan. Bake at 350 F for about 40-45 minutes. You’re looking for golden edges and a cake tester that comes out clean, not covered in raw goo.
Let it cool if you can stand waiting. A little powdered sugar on top looks snazzy, but I usually forget that part and no one cares. You could also add a dollop of whipped cream if you’ve got it handy, but this cake is absolute perfection on its own.
This cake’s become our family’s favorite Sunday treat. One bowl, simple steps, and it’s just bursting with fresh peach flavor. It’s basically summer in every slice. — Sara P.
Why you’ll love this recipe
There are honestly way too many reasons to love this Summer Peach Cake, but here’s my personal pitch. First, it’s fast. I’m never in the mood to fuss with endless bowls or complicated steps when the temps are spiking. Second, it’s got that homemade comfort—like your grandma’s baking if she was a champion at winging it.
Not to mention, you can use up peaches on the verge of going bad. Nothing worse than wasted summer produce. Oh, and because this recipe is a blank canvas, you can add things like a sprinkle of cinnamon or even swap in nectarines if peaches run out. Let’s not forget—the smell. Your house turns into a five-star restaurant, I promise, and guests actually think you’re some baking magician (do NOT tell them how easy it was).
If you want to keep the peach party going, honestly, try this Delicious Brown Butter Peach Crisp with a Crunchy Oat Topping next time. Or if you’re craving a drink, the Sip On Summer Refreshing Peach Lemonade Made Easy is honestly perfect alongside a slice.
Main Ingredients + Notes
Here’s the real deal—don’t stress fancy stuff. Basic is best here, for once. You’ll need:
- Fresh peaches: The absolute heart of this recipe. Ripe but not mushy. Soft? Awesome. Even ones with a bruise or two still work (just slice out the weird bits).
- Flour: Regular all-purpose is perfect. No need for anything wild.
- Sugar: White sugar keeps it sweet but simple.
- Eggs: Adds structure, don’t skip.
- Melted butter: Flavor galore, better than oil.
- Yogurt or sour cream: For some added tang and crazy good moisture.
- Baking powder: Gives the lift.
- Salt & vanilla: Can’t skip ‘em. It’s shocking how bland things taste if you forget the salt.
You’ll spot some bakers adding little secrets—like almond extract or a dash of cinnamon. Both are legit, but not required.
“I love that I don’t have to peel the peaches. Less time fussing, more time eating cake!” — Jamie L.
Tips For Making This Easy Peach Cake
Biggest tip? Don’t overwork the batter. If it looks a little lumpy, that’s right. Overmixing means a tough cake and nobody wants that. If you want your cake extra moist, always go for the yogurt, and let your melted butter cool not just a little, but to room temp, so you don’t scramble the eggs (happened to me once, let’s not talk about it).
Always taste your peaches before you add them in, too. If they’re tart, toss ‘em with a pinch of sugar. If they’re super sweet, don’t bother. Also, try lining the pan with parchment if you want hassle-free cake removal.
Sick of plain? Go wild. Throw a handful of berries or a sprinkle of nutmeg in the batter. Sometimes I’ve even done a peach-blueberry mashup.
One last thing, don’t skip letting the cake rest for at least 15 minutes after baking. Otherwise it slices kind of messy (not the end of the world, but worth the wait).
Can you use canned or frozen Peaches?
Totally! It won’t have that just-picked taste of a Summer Peach Cake with fresh peaches, but you absolutely can swap in canned or frozen. Here’s what’s important:
- Canned: Drain very well. Extra juice will make your cake soggy, totally not what we want.
- Frozen: Thaw and pat dry. I mean, really dry. Too much extra water will stop the cake from being cakey.
- If your canned peaches are sweetened, cut back a little on the sugar in the batter unless you like extra sweet.
Honestly, nothing beats ripe, fresh peaches, but when it’s January and you’re dreaming of summer, these work in a pinch.
Serving Suggestions
Want to jazz up your Summer Peach Cake even more? Here are a few fun ideas:
- Serve slightly warm with vanilla ice cream. Classic and never fails.
- Drizzle with a little honey or even a small scoop of whipped cream.
- Add a sprinkle of toasted almonds for a crunchy twist.
Common Questions
Q: Can I freeze leftover Summer Peach Cake?
A: Yes, and it freezes well. Just wrap slices tightly. Thaw at room temp (microwaving makes it rubbery).
Q: Do I need to peel the peaches?
A: Nope! Peel if you want, but I leave the skin on. It melts into the cake and saves loads of time.
Q: What pan should I use?
A: An 8-inch round or square works. Even a loaf pan in a pinch, just adjust your baking time.
Q: How do I keep the cake fresh?
A: Store covered at room temp for up to two days. After that, throw it in the fridge (not the prettiest after day three, but still amazing).
Q: Can I reduce the sugar?
A: Of course. Knock it down by a quarter if your peaches are super sweet.
Ready to Bake Up Some Summer Happiness?
To sum it up, this Summer Peach Cake is easy, flexible, and dangerously tasty. You only need basic pantry stuff and a few juicy peaches to pull off something that’ll make your summer afternoons (or, let’s be honest, any time) so much better. Whether you’re tackling it solo or baking with the kids, it’s a breeze. And don’t be afraid to branch out! Try new twists, or browse around for even more peachy inspiration from the folks at Simple Summer Peach Cake or check out another approach with Easy Summer Peach Cake Recipe – An Italian in my Kitchen. Bring it to your next potluck—guaranteed, you’ll come home with an empty plate and lots of recipe requests!
Happy baking, folks! If you snag a snapshot of your cake, let me know—I truly love seeing what everyone comes up with.
Summer Peach Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, yogurt, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in fresh peach slices, reserving a handful for topping.
- Pour the batter into a greased pan and add reserved peach slices on top.
- Bake for 40-45 minutes or until golden and a cake tester comes out clean.
- Let the cake cool for at least 15 minutes before slicing.
- Optionally dust with powdered sugar before serving.
