You know when you pick up a peach and it’s got that perfect give? It’s not mushy, but you can tell it’s bursting with juice under the skin. That’s the feeling that inspired this fresh peach cake. For me, this cake has become the official taste of summer. It’s what I make when friends are coming over last-minute, because I know it works every time and it makes the whole house smell incredible. The real game-changer, I’ve found, is using those ridiculously ripe peaches. The ones that are almost a hassle to slice because they’re so soft. They bake down into these jammy pockets that keep the cake unbelievably moist.

What You’ll Need For It

Don’t worry, there’s nothing complicated here. I bet you have most of what you need for this fresh peach cake already.

1 ½ cups of all-purpose flour

1 ½ teaspoons of baking powder
¼ teaspoon of salt

½ cup of unsalted butter, softened on the counter
1 cup of granulated sugar

2 large eggs (try to let them sit out with the butter, it helps them mix in better)
½ cup of buttermilk
1 teaspoon of good vanilla extract

3-4 fresh peaches, peeled and sliced
2 tablespoons of coarse sugar (like turbinado) for the top
½ teaspoon of ground cinnamon

How to Make It, Step by Step

Let’s walk through this. I’ll make it as painless as possible, I promise.

Step 1: Get the Oven and Pan Ready

First things first, set your oven to 350°F (175°C). Now, for the pan. Grab a 9-inch round cake pan and butter it up, then give it a light coating of flour. A tip I swear by is to trace the bottom of the pan on parchment paper, cut out the circle, and lay it on the bottom. It guarantees the cake won’t stick. While the oven heats, go ahead and get your peaches peeled and sliced.

Step 2: Mix the Dry Stuff

In a bowl, just give the flour, baking powder, and salt a quick whisk. It just helps everything get distributed so the cake bakes up evenly.

Step 3: Cream the Butter and Sugar

In a bigger bowl, beat the softened butter and sugar with a mixer. You want to let it go for a few minutes until you see it turn a pale yellow and get way fluffier. This step whips air into the batter, which is what will make the final cake so light and tender.

Step 4: Combine the Wet and Dry

Add your eggs one at a time, mixing just until the yolk disappears before adding the next. Then add the vanilla. Now, dump in about a third of your flour mixture and mix on low. Then pour in half the buttermilk, then more flour, the rest of the buttermilk, and finally the last of the flour. The key is to stop mixing the second it all comes together. If the batter is a little lumpy, that’s actually a good thing!

Step 5: Fold in Peaches and Assemble

Okay, take about two-thirds of your sliced peaches and just gently fold them into the batter with a spatula. Scoop the batter into your pan and spread it out. Take your remaining peach slices and arrange them on top however you like. Mix the coarse sugar with the cinnamon in a tiny bowl and sprinkle it all over the top of the batter. This is what will give you that irresistible crunchy lid.

Step 6: The Bake

Bake it for 45 to 55 minutes. You’ll know it’s ready when the edges are pulling away from the pan and a toothpick or a thin knife poked into the center comes out without any wet batter on it. Let it sit in the pan on a cooling rack for at least 15 minutes before even thinking about flipping it out. It needs that time to set up.

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This is a Keeper

This fresh peach cake is just so good. It’s simple, it’s not trying too hard, it’s just a buttery, soft cake loaded with sweet, juicy peaches. It tastes like something a grandma would make, and I mean that as the highest compliment. It’s perfect with a morning coffee or warmed up a little with a scoop of vanilla ice cream after dinner. If you end up making it, I’d love to know what you think. Drop a comment below and tell me how it went!

8 servings

Fresh Peach Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

A ridiculously easy and moist cake with juicy, ripe peaches and a crunchy cinnamon-sugar top. The perfect summer dessert.

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature

½ cup buttermilk
1 teaspoon vanilla extract
3-4 fresh peaches peeled and sliced

2 tablespoons coarse sugar for topping
½ teaspoon ground cinnamon

Instructions

Step 1
Get your oven going at 350°F or 175°C. Butter and flour a 9-inch round cake pan. A little circle of parchment paper on the bottom is a good trick so nothing sticks.

Step 2
In a bowl just whisk the flour baking powder and salt together. this just makes sure everything bakes up nice and even later.

Step 3
In a bigger bowl beat the soft butter and sugar with a mixer. let it go for a few minutes. you want it to get really light and fluffy looking. this is what makes the cake tender.

Step 4
Add your eggs one by one. then splash in the vanilla. now alternate adding the flour mix and the buttermilk. start with flour and end with flour. stop mixing as soon as its all together. a few lumps are totally fine.

Step 5
Gently fold most of your peach slices into the batter. spread that batter in your pan. arrange the rest of the peaches on top however you want. mix the coarse sugar and cinnamon and sprinkle it all over.

Step 6
Bake it for 45 to 55 minutes. you'll know its done when a toothpick comes out clean. let it cool in the pan for 15 minutes before you flip it out onto a rack.

Notes

let your peaches get super ripe. the softer and juicier the better for this cake.

dont overmix the batter. stopping when its just combined keeps the cake soft.

the buttermilk really helps make the crumb tender. dont skip it if you can.

letting the eggs and butter come to room temp helps them mix together smoothly.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 356Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 207mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 5g

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