Deliciously Irresistible Summer Peach Cake. Even saying those words just cheers me up. If you’ve ever stared at a pile of juicy peaches in the kitchen, worrying you’ll never use them up before they get all squishy and sad, wow, I know your pain. I used to be on Team Boring Peach Cobbler — until I tried baking this easy peach cake. Trust me, it’s so simple it’s borderline magical, and the whole house smells unbelievable. And hey, if you want to branch out into other fruit-filled favorites, check out this simple recipe for apple crumble bars that I stumbled upon last week.
How to make a Peach Cake
First, gather your stuff. Don’t overthink it. I grab the freshest peaches I can find, but honestly, the recipe is pretty forgiving. You toss together flour, baking powder, sugar, eggs, and melt a hunk of butter (nothing crazy, just everyday things you’ll probably have already). Peaches go in last, layered on top so they soften and caramelize right in the oven. Brutally simple, right?
Here’s the thing, though: I always slice my peaches on the thick side. That way, you get sweet bites in every mouthful, not just a sad layer at the bottom. Pour the cake batter in the pan, lay out the peaches, sprinkle with my lazy cinnamon sugar (honestly, half the reason to make this cake), pop it in the oven, and you’re golden.
A tip? Let it cool—at least a bit. The smell will test your patience, but if you cut it too soon, the cake falls apart. I know because, yeah, totally done it. The taste? Still dreamy, even if it’s a hot mess on a plate.
How to store the Irresistible Summer Peach Cake
Okay, don’t just leave this peach cake sitting out. Trust me. Here’s what I do: if I think we’ll eat it within a day (ha, probably), I just put a clean tea towel over the pan on the counter. It keeps the top a tad crisp, which, honestly, I love.
But if you want to keep it longer, just cover loosely with foil or plastic and store in the fridge. It gets a little dense, but it stays good for up to three days. Zap slices in the microwave for a quick warm-up. Also, the flavor somehow gets better after a night in the fridge. Don’t ask me why. It’s science or magic or something.
If you want to freeze it, go for it. Wrap up chunks tight in plastic and freeze for a couple weeks. Thaw in the fridge, then toast a slice. And wow, it’s like summer all over again.
Can you use canned or frozen Peaches?
Absolutely. Peaches are peaches, right? Okay, maybe not exactly, but you get my drift. Canned peaches work in a pinch. Just drain them really well or the cake turns out soggy. I usually blot them with some paper towels.
Frozen peaches? Sure! Just thaw them first, then pat dry. If they’re sliced a little thick, I cut them up so they cook through just right. Quick note, though—sometimes frozen peaches can taste kinda bland compared to fresh. So, yeah, if you’ve got fresh, use them, but don’t stress if you don’t. The recipe is seriously forgiving.
I’ve tried it both ways when fresh were out of season. Still devoured. No crumbs left at my place.
| Peach Type | Prep Required | Taste | Texture |
|---|---|---|---|
| Fresh | Slice & pit | Sweet, bright | Soft, juicy |
| Canned | Drain, blot | Sweeter, less tangy | Softer, sometimes mushy |
| Frozen | Thaw, blot | Milder, sometimes bland | Soft when baked |
How to make Cinnamon Sugar
If you’re not sprinkling cinnamon sugar on this cake, you’re missing out. I’m a total cinnamon fiend, so here’s my hack: just mix sugar and cinnamon in a small bowl. Totally low tech. Usually, I use a heaping tablespoon of sugar for a teaspoon of cinnamon. Sometimes a bit more if I’m feeling wild (which is…often). Seriously, don’t skip this step.
Dust it right over the peach layer before baking. It gets all crackly and golden and makes the whole house smell like a five-star bakery. I even use whatever’s left to sprinkle over my morning toast. Little things. They add up.
And hey, if you taste a pinch, that’s just quality control, right?
“My family devoured the entire pan before it finished cooling. We never, ever have leftovers when I make this peach cake!”
—A happy reader from Georgia
Related peach dessert options
Look, if peach cake just isn’t enough—and honestly, some days you want more—there are other peach desserts that hit the spot every time. Try out some simple peach cobbler if you’re after something more ooey-gooey. For a cooler bite (seriously refreshing in July), whip up a no-bake peach icebox cake.
• Peach muffins: Use the same peaches, but pour into muffin tins. Easiest breakfast ever.
• Easy peach galette: Lazy pie for impatient bakers. Very rustic, still gets loads of compliments.
• Peach crisp: Even less fuss than cake, and a crunchy topping that’s totally addictive.
I switch between these when I’ve got more peaches than I know what to do with (happens every August). Plus, lots of these desserts double as breakfast on crazy mornings. Zero shame.
Common Questions
Q: How ripe should the peaches be?
A: Go for peaches that are a little soft but not mushy. If your thumb leaves a dent, you’re golden.
Q: Do I have to peel the peaches?
A: Nope! I never do. The skins soften in the oven, and it saves so much time.
Q: Can I swap out regular flour for gluten-free?
A: For sure. Use your favorite gluten-free blend. The cake gets a little crumblier, but still tastes awesome.
Q: What size pan works best?
A: I usually go with an 8-inch round. Rectangle works, too. Just don’t go too small or it might spill over.
Q: Is it okay to add more fruit?
A: Heck yes! If the batter seems really full, just bake a little longer. Nectarines, berries, whatever floats your boat.
More recipes check my
Chocolate Strawberry Swirl Cheesecake!
Brownies Strawberry Topping Chocolate Ganache
Bake it, Eat it, Love it – You Will Thank Yourself
Here’s what I know: making a warm, juicy, sweet peach cake from scratch in the heart of summer is pure happiness. Don’t be surprised if your family crowds around the oven like moths to a porch light. Bookmark this Peach Cake Recipe: Irresistible Summer Delight for next time, and peek at these must-have Irresistible Summer Peach Cake Ingredients if you want to get things perfect. Trust me, after you make this once, those other peach desserts will just be a bonus—because this one’s going on repeat all season.
