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Peach Cake

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American


This fresh peach cake is moist and fluffy and filled with tender chunks of fresh peaches in every bite.


  • 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
  • 2/3 cup (135g) plus 2 tablespoons (25g) granulated sugar, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, storebought or homemade (*see notes for homemade instructions)
  • 3 cups diced peaches (no need to peel)


  1. Preheat oven to 350F and grease a 9″ springform pan. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together the oil, 2/3 cup sugar, buttermilk, egg, and vanilla.
  4. Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.
  5. Transfer the batter to the prepared pan. Sprinkle the remaining 2 tablespoons of sugar on top.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.


Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

*To make homemade buttermilk – Add 1 tsp of vinegar or lemon juice to a measuring cup and fill it with milk of choice to make 1/2 cup. Stir and let stand for 5 minutes.

Keywords: peach cake recipe

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