14 Peachy Easy Homemade Peach Cake Recipes

Summer memories always bring a smile, especially those filled with the aroma of my grandmother’s peach cobbler.

Inspired by the fresh, juicy peaches that truly encapsulate summer, I’ve gathered 14 scrumptious peach cake recipes for you.

From gluten-free wonders to vegan delights, there’s something here for everyone who loves this classic fruit.

Whether you’re baking for a special occasion or simply craving a sweet treat, these recipes promise to bring a slice of sunshine to your table.

Which one will capture your heart and become your new favorite?

Classic Peach Cobbler Cake

Classic Peach Cobbler Cake

The Classic Peach Cobbler Cake is a delightful dessert that combines the juicy sweetness of peaches with the comforting warmth of a homestyle cobbler. This cake is perfect for any occasion, whether it’s a summer gathering or a cozy winter evening. The combination of fresh peaches and a buttery cake topping makes this dessert irresistible.

It’s best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to complement its rich flavors. This recipe is ideal for serving 4-6 people, making it perfect for a family dinner or a small party. The preparation is simple enough for novice bakers, yet the result is impressive enough to delight more experienced dessert enthusiasts.

The key to a perfect peach cobbler cake is using ripe, juicy peaches and a light, fluffy cake batter that crisps beautifully around the edges. Follow the steps below to create your own delicious Classic Peach Cobbler Cake.

Ingredients:

• 6 fresh peaches, peeled and sliced
• 1 cup granulated sugar, divided
• ½ cup water
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 stick unsalted butter (½ cup), melted
• 1 teaspoon vanilla extract
• 1 cup milk

Cooking Instructions:

1. Prepare the Peaches: Start by preheating your oven to 350°F (175°C). Place the sliced peaches in a medium saucepan along with ½ cup of granulated sugar and ½ cup of water. Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat and let it simmer for about 5 minutes until the peaches are slightly tender. Remove the saucepan from the heat and set it aside.

2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, remaining ½ cup of sugar, baking powder, and salt. Stir these dry ingredients together until well mixed.

3. Combine Wet Ingredients: In a separate bowl, mix the melted butter, vanilla extract, and milk. Ascertain that the butter is cooled slightly if it was melted in a microwave or on a stovetop to prevent curdling when combined with the milk.

4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. Mix until you have a smooth batter.

5. Assemble the Cobbler: Pour the batter into a greased 9×13 inch baking dish. Carefully spoon the peach mixture over the batter. Don’t stir; the batter will rise around the peaches as it bakes, creating a cobbler-like effect.

6. Bake the Cake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.

7. Cool and Serve: Allow the cobbler cake to cool for about 10 minutes before serving. This will allow the flavors to meld and the cake to set slightly.

Extra Tips:

For the best results, choose peaches that are ripe but firm to avoid them turning mushy during cooking. If fresh peaches aren’t available, canned or frozen peaches can be used; just be sure to drain them well.

To add an extra layer of flavor, consider sprinkling cinnamon or nutmeg over the top before baking. Finally, remember that serving the cobbler warm will enhance its flavors and make it even more enjoyable.

Peach Upside-Down Delight

Peach Upside-Down Delight

There is something incredibly satisfying about an upside-down cake, with its caramelized fruit topping that glistens as you slice into it. The Peach Upside-Down Delight takes full advantage of the sweet, juicy peaches of summer, combining them with a rich, buttery cake that perfectly complements the fruit’s natural sweetness. This recipe is a crowd-pleaser, ideal for a family gathering or a special occasion where you want to impress with minimal fuss.

The magic of this cake lies in its simplicity and the harmonious blend of flavors. The peaches are layered in a buttery brown sugar glaze at the base of your pan, which becomes the top once flipped, creating a stunning presentation. The cake itself is light and fluffy, with a hint of vanilla that enhances the peach flavor. Best served warm, this cake can be paired with a scoop of vanilla ice cream or a dollop of whipped cream to elevate its decadence.

Ingredients for 4-6 servings:

• 3 medium ripe peaches, peeled, pitted, and sliced
• 1/2 cup unsalted butter (divided)
• 3/4 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Cooking Instructions:

1. Prepare the Pan:
   • Preheat your oven to 350°F (175°C).
   • In a 9-inch round cake pan, melt 1/4 cup of the butter over low heat. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the peach slices decoratively over the sugar, covering the base of the pan completely.
2. Make the Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a separate large bowl, cream together the remaining 1/4 cup of butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
   • Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
3. Assemble the Cake:
   • Carefully pour the batter over the peaches in the prepared pan, smoothing the top with a spatula to guarantee even coverage.
4. Bake the Cake:
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.
5. Unmold and Serve:
   • Run a knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and invert the cake onto the platter. Serve warm.

Extra Tips:

For the best flavor, use ripe, in-season peaches as they’ll bring out the natural sweetness and aroma in the cake. If fresh peaches are unavailable, canned or frozen peaches can be used, but be sure to drain them well.

When arranging the peach slices, try to overlap them slightly to cover any gaps, guaranteeing a beautiful presentation once the cake is flipped. Finally, allow the cake to cool slightly before inverting to prevent it from crumbling. Enjoy this delightful dessert with a scoop of creamy vanilla ice cream for an extra indulgent treat.

Vegan Peach Cake

Vegan Peach Cake

Indulge in the delightful flavors of summer with this Vegan Peach Cake, a perfect blend of juicy peaches and a moist, tender cake base. This cake is ideal for those who follow a vegan lifestyle or anyone looking to enjoy a dairy-free and egg-free dessert. With its natural sweetness from ripe peaches and a hint of vanilla, this cake is sure to become a favorite at any gathering or simply as a sweet treat for yourself.

The recipe is simple yet satisfying, using wholesome ingredients that can be found in most pantries. The peaches provide a succulent texture and sweetness that pair harmoniously with the tender cake, creating a rejuvenating dessert option. This Vegan Peach Cake serves 4-6 people, making it perfect for small gatherings or family dinners.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 ripe peaches, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little oil and dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to guarantee the ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract. Mix until they’re fully combined.
4. Create the Batter: Gradually add the wet mixture to the dry ingredients, stirring gently until you achieve a smooth batter. Be careful not to overmix, as this can result in a dense cake.
5. Prepare Peaches: Toss the sliced peaches in a bowl with the lemon juice, brown sugar, and cinnamon until they’re well coated.
6. Assemble the Cake: Pour half of the batter into the prepared cake pan. Layer half of the peach slices over the batter, then pour the remaining batter over the peaches. Arrange the remaining peach slices on top.
7. Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back slightly when touched.
8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

Extra Tips:

For the best results, use ripe peaches, as they’ll offer the sweetest and most flavorful outcome. If fresh peaches are unavailable, canned or frozen peaches can be used as a substitute. Just make sure they’re well-drained and patted dry to avoid excess moisture in the cake.

To enhance the cake’s flavor, consider adding a pinch of nutmeg or ginger to the batter. Finally, for an extra touch, dust the cooled cake with powdered sugar before serving. Enjoy this delightful blend of summer flavors in every bite!

Peach Pound Cake

Peach Pound Cake Recipe

Indulge in the sweet, succulent flavors of summer with this delightful Peach Pound Cake. This recipe beautifully blends the buttery richness of a classic pound cake with the juicy freshness of ripe peaches. The result is a moist, flavorful dessert that’s perfect for any occasion, from casual gatherings to elegant dinner parties.

The natural sweetness of the peaches complements the tender crumb of the cake, creating a harmonious blend of textures and flavors that will surely captivate your taste buds.

This Peach Pound Cake serves 4-6 people, making it an ideal choice for a family dessert or a small get-together. The recipe is straightforward and doesn’t require any special equipment, just a bit of time and love.

Whether you serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply on its own, this cake is sure to impress your guests and leave everyone craving more.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 cups fresh peaches, peeled and diced
• 1 tablespoon all-purpose flour (for coating peaches)

Cooking Instructions:

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, guaranteeing each is well incorporated before adding the next. Then, mix in 1 teaspoon of vanilla extract.
5. Incorporate Sour Cream: Blend in ½ cup of sour cream to the mixture, which will add moisture and richness to the cake.
6. Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
7. Prepare the Peaches: In a small bowl, toss the diced peaches with 1 tablespoon of all-purpose flour. This helps prevent the peaches from sinking to the bottom of the cake during baking.
8. Fold in Peaches: Gently fold the flour-coated peaches into the batter until evenly distributed.
9. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Extra Tips:

For the best results, verify your peaches are ripe but firm, as overly ripe peaches can make the cake too moist. If fresh peaches aren’t available, canned peaches can be used as a substitute, but make sure to drain them well to avoid excess moisture.

To add a touch of elegance, consider sprinkling a little powdered sugar over the top of the cake before serving. If you prefer a little extra flavor, a dash of cinnamon or nutmeg can be added to the batter for a warm, spiced touch.

Gluten-Free Peach Cake

Gluten-Free Peach Cake

Indulge in the sweet and juicy flavors of summer with this delightful Gluten-Free Peach Cake. Perfect for those who are gluten intolerant or simply looking to cut down on gluten, this cake retains all the moistness and flavor of a traditional peach cake without any compromise. Made with fresh, ripe peaches and an almond flour base, this cake isn’t only delicious but also packed with nutrients.

The natural sweetness of the peaches is complimented by a hint of cinnamon and vanilla, creating a dessert that’s sure to be a hit at any gathering. This Gluten-Free Peach Cake is ideal for a serving size of 4-6 people, making it the perfect dessert for small family gatherings or an intimate dinner party.

The recipe calls for simple, wholesome ingredients that you can easily find in your pantry or a local grocery store. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and easy to follow, guaranteeing that you achieve a beautiful and delicious cake every time.

Ingredients:

• 1 ½ cups almond flour
• ½ cup tapioca flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 large eggs
• ½ cup honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 3 ripe peaches, peeled and sliced
• 1 tablespoon lemon juice

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line it with parchment paper for easy removal.
2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
3. Mix Wet Ingredients: In a large mixing bowl, beat the eggs until frothy. Add the honey, melted coconut oil, and vanilla extract. Mix until smooth and well incorporated.
4. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cake.
5. Prepare Peaches: Toss the sliced peaches with lemon juice in a separate bowl to prevent browning.
6. Assemble the Cake: Pour half of the batter into the prepared cake pan. Arrange half of the peach slices over the batter. Pour the remaining batter over the peaches, and finish by layering the rest of the peaches on top.
7. Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when touched lightly.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Extra Tips:

For the best results, use ripe but firm peaches to guarantee they hold their shape during baking. If peaches aren’t in season, you can substitute them with canned peaches, but be sure to drain them well.

You can also add a handful of chopped nuts such as pecans or almonds for extra texture and flavor. To make sure the cake is moist, don’t overbake; check for doneness a few minutes before the recommended baking time. Enjoy your Gluten-Free Peach Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.

Peach and Cream Cheese Cake

Peach and Cream Cheese Cake

Indulge in the sweet and tangy flavors of a Peach and Cream Cheese Cake, a delightful dessert that combines fresh peaches with a rich, creamy cheese layer. This cake is perfect for summer gatherings, offering a rejuvenating taste with its juicy peaches and smooth texture created by the cream cheese.

Whether you’re hosting a party or simply treating yourself, this cake is sure to impress with its harmonious blend of flavors. This cake isn’t only delicious but also visually appealing, with vibrant peach slices layered over a creamy filling.

The base is a soft, buttery cake that complements the other ingredients perfectly. You’ll find that the preparation is straightforward, making it a great choice for bakers of all skill levels. The recipe serves 4-6 people, making it perfect for sharing with friends and family.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 3-4 ripe peaches, peeled and sliced
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp lemon zest

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the cake bakes evenly once it’s ready to go in.

2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

3. Prepare the Cream Cheese Filling: In another bowl, beat the cream cheese with the powdered sugar and lemon zest until smooth and creamy. Set aside.

4. Assemble the Cake: Pour the cake batter into a greased 9-inch round cake pan, spreading it evenly. Spoon the cream cheese mixture over the batter, then arrange the peach slices on top in a circular pattern. Press them lightly into the cream cheese.

5. Bake the Cake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

6. Serve: Once cooled, slice the cake and serve. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Extra Tips:

For the best results, choose ripe peaches that are firm yet slightly tender to the touch. If fresh peaches aren’t available, you can use canned peaches, but be sure to drain them thoroughly to avoid excess moisture in the cake.

To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the cream cheese mixture. Finally, verify your cream cheese is well softened before mixing to achieve a smooth and lump-free filling.

Enjoy your Peach and Cream Cheese Cake at room temperature or slightly chilled for an extra rejuvenating treat.

Spiced Peach Cake

Spiced Peach Cake is a delightful treat that combines the natural sweetness of ripe peaches with warm, aromatic spices. This cake is perfect for any occasion, from a casual afternoon tea to a special dessert for a family gathering.

The addition of spices such as cinnamon and nutmeg enhances the flavor of the peaches, making each bite a burst of comfort and warmth. The cake is moist and tender, with juicy peach slices nestled within the batter, creating a delightful contrast of textures.

This recipe is designed to serve 4-6 people and is perfect for those who enjoy a balance of fruity sweetness and spiced warmth. The ingredients are simple, yet the result is a cake that feels indulgent and luxurious.

Whether served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream, this Spiced Peach Cake is sure to impress and satisfy any sweet tooth.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 3-4 ripe peaches, peeled, pitted, and sliced

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will guarantee the spices are evenly distributed throughout the cake.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, guaranteeing each egg is fully incorporated before adding the next. Mix in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Fold in Peaches: Gently fold the sliced peaches into the batter, ensuring they’re evenly distributed without breaking them apart.
7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips: For an added layer of flavor, consider sprinkling a handful of chopped pecans or walnuts over the top of the cake before baking. This adds a lovely crunch and pairs beautifully with the spices and peaches.

Also, if you find yourself without buttermilk, you can make a substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes before using it in the recipe.

This Spiced Peach Cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to four days.

Peach Yogurt Cake

Peach Yogurt Cake is a delightful dessert that combines the tanginess of yogurt with the sweet, juicy goodness of fresh peaches. This cake isn’t only a treat for your taste buds but also a feast for the eyes with its golden-brown hue and slices of peaches peeking through the top.

Perfect for a summer gathering or a cozy dessert on a cool evening, this cake is sure to impress your family and friends with its moist texture and rich flavor. The use of yogurt in this recipe adds a slight tang and helps keep the cake moist, while the peaches provide a natural sweetness that’s simply irresistible.

Whether you serve it warm with a dollop of whipped cream or enjoy it plain at room temperature, this Peach Yogurt Cake is a versatile dessert that can be enjoyed at any time of the day. Let’s explore the ingredients and steps to create this delicious cake for a serving size of 4-6 people.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain yogurt
• 2 cups fresh peaches, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar (optional)

Cooking Instructions:

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Yogurt: With the mixer on low speed, add the yogurt and mix until just combined. The batter may look a little curdled, which is normal.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix the batter.
7. Prepare Peaches: In a small bowl, toss the sliced peaches with lemon juice to prevent browning. Gently fold half of the peaches into the cake batter.
8. Assemble Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the remaining peaches on top of the batter and sprinkle with brown sugar if desired, for added sweetness and caramelization.
9. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve: Once cooled, slice and serve the cake as desired. It pairs well with a scoop of ice cream or a dollop of whipped cream.

Extra Tips:

When choosing peaches for this recipe, opt for ripe but firm ones to guarantee they hold their shape during baking. If fresh peaches are out of season, canned or frozen peaches can be used as a substitute—just be sure to drain them well to avoid excess moisture in the cake.

Additionally, if you prefer a more pronounced peach flavor, consider adding a teaspoon of peach extract to the batter. For an extra twist, you can also incorporate a teaspoon of cinnamon into the dry ingredients for a warm, spiced note.

Peach Crumble Cake

Peach Crumble Cake is a delightful twist on the traditional coffee cake, combining the juicy sweetness of peaches with a buttery crumble topping. This cake is perfect for summer gatherings or a cozy afternoon treat, and it’s simple enough for both novice and seasoned bakers to enjoy making.

The combination of fresh peaches and a crumbly cake base creates a moist and flavorful dessert that will have everyone asking for seconds. What makes this Peach Crumble Cake truly special is its versatility. You can serve it warm with a scoop of vanilla ice cream or enjoy it as a standalone treat.

The cake has a soft, tender crumb that pairs perfectly with the crisp topping, creating a harmonious blend of textures. Whether you’re using fresh, ripe peaches or canned ones, this cake promises to be a crowd-pleaser at any event.

Ingredients (serves 4-6):

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups fresh peaches, peeled and sliced

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
2. Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the sliced peaches.
4. Make the Crumble Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cubed cold butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
5. Assemble the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the crumble topping over the batter, covering it completely.
6. Bake the Cake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the topping begins to brown too quickly, loosely cover the cake with aluminum foil during the last 10 minutes of baking.
7. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

When making Peach Crumble Cake, verify that your peaches are ripe for the best flavor; they should be slightly soft to the touch and fragrant. If fresh peaches are out of season, you can substitute with canned or frozen peaches—just be sure to drain and pat them dry to avoid excess moisture.

For an extra burst of flavor, consider adding a pinch of nutmeg or a splash of almond extract to the batter. Enjoy your cake with a dusting of powdered sugar or a dollop of whipped cream for an added touch of indulgence.

Peach Almond Cake

Peach Almond Cake is a delightful dessert that combines the sweet juiciness of peaches with the rich, nutty flavor of almonds. This cake is perfect for summer gatherings or as a sweet treat any time of year. Its light, moist texture, and the subtle crunch from the almonds make it an irresistible choice for dessert lovers.

Whether you’re a seasoned baker or a novice in the kitchen, this Peach Almond Cake is a straightforward recipe that promises delicious results. The cake isn’t only delicious but also visually appealing, with slices of fresh peaches beautifully arranged on top, creating a warm and inviting presentation.

Almond flour adds a unique twist to the traditional cake, enhancing the flavor profile and providing a slightly denser texture. This Peach Almond Cake recipe is enough to serve 4-6 people, making it an ideal choice for small family gatherings or a cozy afternoon tea with friends.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 3 medium peaches, peeled and sliced
• ¼ cup sliced almonds
• 1 tbsp powdered sugar for dusting (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Use an electric mixer on medium speed for best results.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
6. Prepare the Peaches: Gently fold in half of the sliced peaches into the batter.
7. Pour and Arrange: Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the remaining peach slices on top of the batter in a circular pattern.
8. Add Almonds: Sprinkle sliced almonds evenly over the top of the cake.
9. Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Extra Tips:

When baking the Peach Almond Cake, verify that your butter is at room temperature for easy creaming with the sugar. This will help create a lighter and more tender cake.

If you find the peaches are particularly juicy, pat them dry with a paper towel before mixing them into the batter to prevent excess moisture. Additionally, if you prefer a sweeter cake, consider using ripe or slightly overripe peaches, as they tend to be sweeter and will enhance the cake’s flavor.

Finally, if you don’t have almond flour, finely ground almonds can be used as a substitute.

No-Bake Peach Cake

No-Bake Peach Cake is a delightful dessert that combines the natural sweetness of ripe peaches with a creamy, smooth filling set over a crunchy biscuit base. Perfect for summer gatherings or a simple family dessert, this cake is as impressive as it’s easy to prepare. The best part is, you don’t need to turn on the oven, making it an ideal treat for warm days.

This cake features layers of peach slices nestled in a luscious cream cheese mixture, all set atop a buttery graham cracker crust. It’s a revitalizing and indulgent dish that highlights the juicy, vivid flavor of fresh peaches. The no-bake method guarantees that the cake maintains a light and airy texture, perfect for serving 4-6 people.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cups fresh peaches, peeled and sliced
• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, then continue to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
3. Assemble the Cake: Remove the crust from the refrigerator. Spread a thin layer of the cream cheese filling over the crust. Arrange half of the sliced peaches over the filling. Pour the remaining cream cheese mixture over the peaches and smooth the top with a spatula. Arrange the remaining peach slices on top of the filling.
4. Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm. For best results, chill overnight.
5. Serve: Once set, remove the cake from the springform pan. Slice and serve chilled. Enjoy your revitalizing no-bake peach cake!

Extra Tips:

For best flavor, use ripe peaches that are slightly soft to the touch but not mushy. If fresh peaches aren’t available, you can substitute with canned peaches, but be sure to drain them thoroughly and pat dry with a paper towel to remove excess syrup.

Additionally, if you prefer a sweeter dessert, you can adjust the sugar levels in the cream cheese filling to taste. For a touch of color and flavor, consider garnishing with fresh mint leaves or a sprinkle of cinnamon before serving.

Peach Layer Cake

Peach Layer Cake

Indulge in the delightful flavors of summer with this luscious Peach Layer Cake. Perfect for any occasion, this cake celebrates the sweet, juicy essence of ripe peaches nestled between layers of tender, moist cake. The combination of fresh peaches and a light, creamy frosting makes this dessert both invigorating and satisfying.

Whether you’re hosting a summer gathering or simply want to treat yourself to something sweet, this Peach Layer Cake is sure to impress with its delightful taste and beautiful presentation. Crafted for a serving size of 4-6 people, this homemade cake brings together simple ingredients to create a masterpiece.

The layers are rich yet airy, allowing the fresh peaches to shine through with each bite. When topped with a smooth frosting and garnished with slices of peach, this cake not only tastes wonderful but also looks stunning on any dessert table. Immerse yourself in this recipe to create a cake that captures the essence of summer in every slice.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups fresh peaches, peeled, pitted, and thinly sliced
• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Extra peach slices for garnish

Instructions:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set them aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will be your dry mixture.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This will help incorporate air into the batter, resulting in a lighter cake.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in Peaches: Gently fold in the sliced peaches, making sure they’re evenly distributed throughout the batter.
7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Frosting: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream frosting over the top. Add the second cake layer and frost the top and sides of the cake with the remaining whipped cream.
10. Garnish and Serve: Decorate with extra peach slices on top for an appealing presentation. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Extra Tips:

For the best results, use ripe, juicy peaches to enhance the flavor of the cake. If fresh peaches aren’t available, you can substitute canned peaches but make sure they’re well-drained.

When whipping the cream, make sure the bowl and beaters are very cold to achieve the best volume. Additionally, if you’d like a more pronounced peach flavor, consider adding a tablespoon of peach liqueur to the whipped cream frosting. Enjoy your homemade Peach Layer Cake with a scoop of vanilla ice cream for an extra treat!

Peach Bundt Cake

Peach Bundt Cake

A Peach Bundt Cake is the perfect combination of moist cake and the delightful sweetness of fresh peaches. This dessert isn’t only a visual treat but also a flavorful one. The bundt cake’s unique shape allows for an evenly baked cake with a golden, crusty exterior and a soft, moist interior. With the natural juiciness of peaches, each bite is a burst of summer flavor that’s sure to impress family and friends alike.

Whether enjoyed as a decadent dessert or a luxurious afternoon treat, this cake is a guaranteed hit for any occasion. Crafting a Peach Bundt Cake at home is a rewarding experience that fills your kitchen with the fragrant aroma of baking peaches and vanilla. This recipe is simple enough for novice bakers but delivers complex flavors that even seasoned bakers will appreciate.

The addition of spices such as cinnamon or nutmeg enhances the natural sweetness of the peaches, while a touch of vanilla and almond extract brings depth to the cake. With just a few ingredients and straightforward steps, you can create a splendid cake that serves 4-6 people, perfect for a small gathering or family dinner.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream
• 2 cups diced fresh peaches (about 2-3 medium peaches)
• 1 tablespoon all-purpose flour (for dusting peaches)

Instructions:

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to make sure the cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set this dry mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until fully incorporated.
5. Combine Sour Cream and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare Peaches: In a small bowl, toss the diced peaches with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the cake.
7. Fold in Peaches: Gently fold the flour-coated peaches into the batter, being careful not to overmix.
8. Transfer to Pan and Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar or drizzle with a simple glaze before serving.

Extra Tips:

When baking your Peach Bundt Cake, make certain that your butter and eggs are at room temperature to help them blend smoothly into the batter. Fresh peaches work best for this recipe, but if they’re not in season, canned or frozen peaches can be used; just be sure to drain and pat them dry to remove excess moisture.

For added flavor, consider adding a teaspoon of lemon zest to the batter. If you find the cake browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking. Enjoy your homemade Peach Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

Peach and Berry Cake

Peach and Berry Cake

Indulge in the delightful fusion of flavors with this Peach and Berry Cake that combines the sweet succulence of ripe peaches with the tart burst of fresh berries. This cake is perfect for summer get-togethers, offering a revitalizing twist on the classic fruit cake. When you cut into this moist and fluffy cake, the vibrant colors of the fruit layers are bound to make it a showstopper on any dessert table.

Whether you serve it as a delightful afternoon treat or a grand finale to a dinner party, this cake promises to enchant your taste buds with its harmonious blend of fruity sweetness and zesty tang.

This Peach and Berry Cake is a wonderful way to showcase the season’s freshest produce. The peaches add a juicy sweetness, while the mix of berries provides a colorful and flavorful contrast. The cake batter is light and buttery, allowing the fruit to be the star of the show.

With a serving size that caters to 4-6 people, this recipe is perfect for small gatherings or family dinners. So gather your ingredients and get ready to bake a cake that celebrates the best of summer’s bounty.

Ingredients (serves 4-6):

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ripe peaches, peeled, pitted, and sliced
• 1 cup mixed berries (such as blueberries, raspberries, or blackberries)
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar (for topping)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
6. Prepare the Fruit: In a separate bowl, toss the sliced peaches and mixed berries with lemon juice and 1 tablespoon of sugar. This will help enhance their natural flavors.
7. Assemble the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Arrange half of the peach slices and berries over the batter. Pour the remaining batter on top and smooth it out. Decorate the top with the remaining peach slices and berries.
8. Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve the cake slightly warm or at room temperature.

Extra Tips:

To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced undertone.

If your peaches are particularly juicy, pat them dry with a paper towel before layering them into the cake to prevent excess moisture.

For a vegan option, substitute the butter with a plant-based alternative and use flax eggs instead of regular eggs.