There’s something about fresh peaches that just feels like summer. The scent alone takes me back to childhood afternoons—sticky fingers, sun-warmed fruit, and plates of cake disappearing faster than I could slice them. This peach cake is one of those simple, feel-good bakes I turn to the moment stone fruit hits the market stalls. It’s soft, buttery, and scattered with juicy peach chunks in every bite.
Whether you’re enjoying it with coffee in the morning or serving it warm with a scoop of vanilla ice cream after dinner, this one’s bound to get repeat requests.
Why This Peach Cake Is a Summer Staple in My Kitchen
Whenever peach season rolls around, I always keep a basket on the counter—and they usually disappear before I can bake with them. But this cake? Totally worth setting a few aside. It’s light and moist, but still has that rich, satisfying crumb thanks to the butter and sour cream.
It also comes together without fuss. No fancy equipment, no complicated steps—just honest ingredients and a bit of love. If you’ve got ripe peaches and a little time, you’re already halfway there.
Here’s What You’ll Need
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Flour – Just regular all-purpose flour does the trick here. No need for cake flour.
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Baking powder – Important to help lift the cake, especially since the peaches add weight.
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Butter – Go for unsalted so you can control the flavor. Leave it out of the fridge for a bit before you start, so it’s easy to cream.
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Sugar – Plain granulated sugar works, but you can sprinkle a little extra on top for that golden crust.
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Eggs – These help hold the cake together and give it structure.
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Sour cream – This keeps the crumb soft and tender. If I ever run out, I mix some plain yogurt with a touch of lemon juice as a backup.
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Peaches – Ripe and juicy is key. I like to gently press the peach with my thumb—if it gives slightly, it’s good to go.
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Vanilla extract – I always reach for the good stuff here. It rounds out the flavor beautifully.
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Salt – Just a pinch to balance everything.
Let’s Walk Through the Steps
1. Mix the Dry Ingredients
In a bowl, combine flour, baking powder, and a bit of salt. Give it a good whisk to break up any lumps and evenly distribute everything.
2. Cream the Butter and Sugar
In a larger bowl, beat your softened butter until it’s nice and creamy. Add sugar and keep going until it turns light and fluffy. This part always smells amazing. Mix in the eggs, one at a time, then add in sour cream and vanilla.
3. Add the Dry to the Wet
Lower the speed on your mixer and slowly add in the flour mix. Don’t overbeat—it’s okay if it’s just combined.
4. Slice the Peaches
I usually leave the skin on unless it’s too tough. Slice or chop them depending on your texture preference. I go for small chunks so every bite has a piece of peach.
5. Fold and Pour
Gently fold in most of the peaches—save a few for the top. Pour the batter into a greased 9-inch cake pan and smooth the surface.
6. Finish and Bake
Scatter the rest of the peaches on top, and if you like a crisp top like I do, sprinkle some sugar over it. Bake at 350°F for about 45 minutes, or until a toothpick comes out clean. Let it cool for 30 minutes before cutting (if you can wait that long).
Tips for Better Results
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Don’t scoop flour straight from the bag – Use a spoon to fill your measuring cup, then level it off. Or better yet, weigh it.
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Room temperature ingredients blend better – Butter, eggs, sour cream… everything works smoother when not straight from the fridge.
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Don’t overmix – It’s tempting to keep the mixer running, but a few extra spins can make the cake dense.
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Keep an eye on ripeness – If your peaches are rock-hard, give them a day or two to soften. Overripe ones are great here too—just dice them smaller if they’re too mushy.
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Want a twist? – I’ve made this with half peaches and half plums or apricots. It always works. Even berries do well, but peaches will always be my favorite.
Serving Ideas Straight from My Table
I’ve served this warm with vanilla ice cream for dessert, cold with coffee in the morning, and even as a birthday treat for my dad who isn’t much of a sweet tooth. Sometimes I add a dollop of whipped cream, or a sprinkle of cinnamon sugar when I’m baking it.
If you want something rustic for brunch, cut the cake into wedges and serve with fruit salad and a pot of tea. It’s always a hit.
Storage Notes You’ll Want to Remember
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Room temperature: Wrap the cake or keep it in an airtight container and leave it on the counter. It stays good for about 2–3 days.
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Fridge: For a bit longer shelf life, refrigerate it. Just warm a slice before eating if you want that fresh-from-the-oven feel.
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Freezer: Let the cake cool completely, then wrap it tightly in cling film and foil. I freeze it in individual slices so I can pull one out when I want something sweet. It’ll last around 2–3 months.
Peach Cake
Soft, buttery, and bursting with fresh peaches, this peach cake is one of those simple bakes that feels special without the fuss.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups ripe peaches, peeled and sliced or chopped (about 2–3 peaches)
Instructions
- Start by preheating your oven to 350°F. Butter a 9-inch round cake pan or lightly mist it with baking spray, making sure the edges are coated well.
- In a small bowl, combine the flour, baking powder, and salt. Give it a good whisk so everything’s evenly distributed.
- In a larger mixing bowl—or the bowl of a stand mixer—cream the softened butter until smooth. Add the sugar and beat for a couple of minutes until the mixture looks pale and fluffy.
- Crack in the eggs one at a time, beating well after each and scraping down the sides of the bowl to keep everything incorporated. Stir in the sour cream and vanilla, mixing just until smooth.
- With the mixer on low, slowly add in your dry ingredients. Stop once the flour disappears into the batter—don’t overdo it. Fold in most of the peach slices, saving a handful for the top.
- Spread the batter evenly into the prepared pan, then gently press the remaining peaches on top. If you like a little crunch, you can sprinkle a bit of sugar over the surface before baking.
- Pop the cake into the oven and bake for about 45 minutes, or until a toothpick poked in the center comes out clean. Let it cool in the pan for at least 30 minutes before slicing.
Notes
- Weighing flour gives the most accurate results. If using cups, fluff your flour first, then spoon it into the measuring cup and level it with a knife.
- You can use sliced or diced peaches—whatever texture you prefer. No need to peel unless you want to.
- Let your eggs and sour cream come to room temp before baking. This helps the batter blend better and stay tender.
- A dash of sugar on top creates a lightly crisp crust—totally optional, but worth it!
- Out of peaches? This cake also works beautifully with nectarines, plums, or apricots.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 387Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 247mgCarbohydrates 47gFiber 1gSugar 29gProtein 5g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Peach Cake FAQs
Can I use canned or frozen peaches?
Yes, when fresh ones aren’t available, I’ve used both. Just drain them well. Frozen peaches need to be thawed and patted dry. The flavor will be slightly different, especially if using canned peaches in syrup, but still tasty.
Can I make this cake ahead?
Absolutely. You can bake it a day in advance, and it actually gets more moist the next day. Just let it cool fully and store it properly.
Can I make it in a different pan?
Yes. I’ve baked it in a square pan before, and it came out just fine. Just keep an eye on the baking time—it might need a few extra minutes if it’s thicker.
What can I add for more flavor?
Try a little cinnamon in the batter, or some almond extract along with the vanilla. I’ve even sprinkled chopped nuts on top once for crunch. It’s a very flexible recipe.
If you’ve got peaches sitting on your counter, I can’t recommend this cake enough. It’s one of those bakes that makes your kitchen smell amazing and disappears faster than expected. Whether you serve it plain or fancy it up, it’s always a crowd-pleaser.
Let me know how it goes if you give it a try!
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