Fresh Peach Cake
This fresh peach cake is moist and fluffy and filled with tender chunks of fresh peaches in every bite. It’s super easy to make and a great way to celebrate peach season.
Why you’ll love this recipe:
- Easy to make – There is no fussing with peeling peaches and no need for a mixer with this peach cake recipe. Simply dice the peaches and whip up the cake batter by hand.
- Tastes like peach heaven – Large chunks of tender, flavorful peaches baked in a soft buttermilk cake, lightly scented with cinnamon and topped with a crispy sugary finish.
- Versatile – This cake can be served as an everyday cake for breakfast, dessert, or a mid-afternoon snack. It can also be elevated for any special occasion by serving it with a dollop of whipped cream or a scoop of vanilla ice cream topped with a fresh peach slice.
Ingredients you’ll need:
- all-purpose flour
- baking powder & salt
- vanilla extract & ground cinnamon
- vegetable oil (or any neutral-tasting oil)
- granulated sugar
- an egg (or flax egg as a vegan option)
- buttermilk (store-bought or homemade with milk of choice)
- peaches
How to make peach cake:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the oil, sugar, buttermilk, egg, and vanilla.
- Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.
- Transfer the batter to a greased 9″ springform pan. Top with more sugar and bake at 350F for 45 minutes.
How to serve:
Serve plain as is or with some whipped cream or vanilla ice cream (my favorite!).
FAQ:
Can I use canned or frozen peaches instead of fresh?
While fresh peaches are recommended for the best flavor and texture, you can use canned (in juice, not syrup) or frozen peaches if desired. Thaw and drain either before using.
How do I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.
Can I freeze peach cake?
Yes, you can. Once completely cooled, wrap the cake tightly with plastic wrap and transfer it to a freezer-safe container or bag. Store in the freezer for up to 3 months. 
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Did you make this recipe? Please kindly leave a comment with your star rating below.
Peach Cake
Ingredients
- 1 & 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (125ml) vegetable oil
- 1/2 cup buttermilk, store-bought or homemade (*see notes for homemade instructions)
- 2/3 cup (135g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups diced peaches, no need to peel
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 350F and grease a 9" springform pan. Set aside.
- In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.1 & 1/2 cups (190g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon
- In a large bowl, whisk together the oil, buttermilk and 2/3 cup sugar.1/2 cup (125ml) vegetable oil, 1/2 cup buttermilk, 2/3 cup (135g) granulated sugar
- Whisk in the egg, and vanilla.1 large egg, 1 tsp vanilla extract
- Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.3 cups diced peaches
- Transfer the batter to the prepared pan. Sprinkle the remaining 2 tablespoons of sugar on top.2 tbsp granulated sugar
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
I made it and loved it! My husb prefers cobbler, so here I am getting your peach cobbler recipe. 🙂
Delicious cake and very easy to make!
Thank you for this wonderful seasonal recipe!
You’re very welcome, Nancy! So happy you like it:)
Forget to rate…5 stars+
Delicious and moist, can this cake batter also be used with other fruit like frozen blueberries or cranberries. Can I add nuts like walnuts or almonds to the batter.?
Thank you. You can but with fruits like frozen blueberries and frozen cranberries, it’s best to keep them frozen, so you’ll have to extend the bake time accordingly.