Summer Peach Cake Recipe
This cake tastes like a big, soft, fluffy, peach muffin. But making a cake is so much easier than making individual muffins, and I’m all for ease. The cake is a spinoff of my Blueberry Muffin Cake. I loved that little cake so much, and when I noticed a countertop full of ripe peaches and nectarines, I knew I had to bake them into a cake. With 2 cups of fruit, and just over 1 cup of flour, this cake is very heavy on the juicy, succulent fruit, and it stays supremely moist. There’s also sour cream, buttermilk, and oil to help keep it tender and soft.
The crumb is light and fluffy like a delicate muffin with just enough density from the fruit to be so satisfying. It’s the kind of cake you keep chipping away at to straighten the rows. This fresh peach cake is perfect for brunches, special events, or as a small everyday cake, which takes advantage of seasonal fruit. You know, all that fruit you buy because it all looks so good at the store, and then all that fruit all ripens on the same day. And you’re left scrambling and wondering what to do with it. Now you know what to do. Make this peaches and cream cake.
What’s in the Peaches and Cream Cake?
To make this simple peach muffin cake, you’ll need:
All-purpose flour Granulated sugar Baking powder Cinnamon Ground nutmeg Salt Egg Buttermilk Sour cream Oil Vanilla extract Fresh peaches Confectioners’ sugar (optional)
How to Make a Peaches and Cream Cake
The cake batter comes together in 5 minutes without a mixer. Nothing complicated, fussy, or time-consuming. It’s standard muffin batter with a bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir in the fruit, pour into a pan, and bake. Baking times will range based on how juicy your fruit is, but I would estimate 35 to 40 minutes. Watch your cake, not the clock, when determining if the fluffy little number is done. For me this was a sub 45-minute start-to-finish cake. The quicker I can get tender, falling-apart-soft cake into my belly, the happier I am.
Can I Use Frozen Peaches?
I used fresh fruit rather than frozen. If you use frozen peaches, there’s no need to thaw them first so long as they’re chopped up small. However, you’ll likely have to add about 15 minutes to the bake time.
Can I Use Different Stone Fruits?
Yes! I used one white peach and one nectarine, but feel free to mix and match with your favorites like apricots, plums, pluots, and plucots. I love all the fruit hydrids that come into season this time of year. I’m counting down the days to persimmons season.
Can I Double This Recipe?
Yes, I’m sure you could double the ingredients and bake the summer peach cake in a 9×13-inch baking dish.
How to Store Peach Cake
You can leave the cake on the counter for up to five days. I recommend storing it in an airtight container.
Tips for Making a Fresh Peach Cake
I didn’t peel the peaches before adding them to the cake batter, but you’re welcome to if that’s what you prefer. Make sure your peaches are ripe and juicy. If they’re still a bit hard, the cake won’t be as sweet. I dusted the finished peaches and cream cake with powdered sugar, but you could also top it with this lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze.
More Summer Cake Recipes:
Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Key Lime Cake — An EASY and refreshing poke cake with plenty of zippy lime flavor that’s perfect for summer parties, picnics, and potlucks!! Everyone loves this tangy-and-sweet, light, and airy cake!!
Strawberry Layer Cake with Strawberry Frosting — Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that’s perfect for parties!
Orange Olive Oil Cake — A super soft and moist cake that’s made with olive oil!! Orange zest, orange juice, and Gran Marnier add tons of AMAZING orange flavor to this easy, no-mixer cake that’s unique, refined, and INCREDIBLE!!
Strawberry Poke Cake— This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
Lemon Blueberry Bundt Cake with Lemon Glaze — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!
Chocolate Chip Zucchini Bundt Cake with Chocolate Ganache — The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!
