
This juicy peach cake captures summer's essence in every bite, transforming ripe, fragrant peaches into a tender dessert that balances sweet fruit with buttery cake. I've made this countless times during peach season, and it never fails to impress both casual family dinners and special occasions.
This recipe became my signature summer dessert after I brought it to a neighborhood cookout and came home with an empty plate and requests for the recipe. Now it's expected at every summer gathering.
Ingredients
- All purpose flour: creates the perfect tender crumb while providing structure
- Baking powder and baking soda: work together for ideal rise and texture
- Unsalted butter: adds rich flavor and allows you to control salt content
- Granulated sugar: sweetens and helps create a slightly crisp exterior
- Large eggs: bind everything together and add moisture
- Vanilla extract: enhances the natural sweetness of peaches
- Buttermilk: creates tenderness and slight tang to balance the sweetness
- Ripe peaches: are the star Choose fruit that yields slightly to pressure with fragrant aroma
- Lemon juice: brightens the peach flavor and prevents browning
Step-by-Step Instructions
- Prep Your Space:
- Preheat your oven to 350°F and prepare your springform pan with a generous coating of butter or baking spray. This prevents sticking and makes for easy release after baking.
- Create Your Base:
- Whisk together flour, baking powder, and baking soda in a medium bowl until no lumps remain. This even distribution ensures consistent rise throughout the cake.
- Cream The Foundation:
- Beat butter and sugar together for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air which creates lightness in the final cake.
- Build Structure:
- Add eggs one at a time, allowing each to fully incorporate before adding the next. The mixture may look slightly curdled this is normal. Add vanilla and mix until combined.
- Combine Wet And Dry:
- Add flour mixture in three portions, alternating with buttermilk. Begin and end with flour. Mix on low speed just until incorporated overcreaming at this stage leads to a tough cake.
- Incorporate Fruit:
- Toss peach slices with lemon juice in a separate bowl. Gently fold three quarters of the peaches into the batter using a rubber spatula with a light hand to maintain air in the batter.
- Transfer And Arrange:
- Pour batter into prepared pan, smoothing the top with a spatula. Artfully arrange remaining peach slices on top, slightly pressing them into the batter.
- Bake To Perfection:
- Bake for exactly 40 minutes, rotating the pan halfway through for even browning. The cake is done when golden brown, slightly pulled from the edges, and a toothpick comes out with a few moist crumbs.
- Cool And Release:
- Allow cake to cool in the pan for 15 minutes before removing the springform ring. Let cool completely before slicing for cleanest cuts.
My favorite aspect of this cake is how the peaches create little pockets of jammy sweetness throughout. My grandmother taught me to add a tiny pinch of salt to each peach slice before folding them in it intensifies their natural flavor in a way that makes people wonder what your secret ingredient might be.
Storage Tips
This peach cake maintains its moisture beautifully when stored properly. Keep it at room temperature under a cake dome or tightly wrapped in plastic for up to two days. For longer storage, refrigerate for up to five days, though the texture is best within the first three. Let refrigerated slices come to room temperature before serving to experience the full flavor profile. You can also freeze individual slices wrapped in plastic and foil for up to three months perfect for extending peach season well into fall.
Seasonal Variations
While summer peaches create the classic version of this cake, the versatile batter welcomes seasonal adaptations year round. In spring, try strawberries or rhubarb though you may need to increase sugar slightly for the latter. Late summer brings opportunities for blackberry or plum variations, while fall calls for thinly sliced apples or pears tossed with cinnamon. Winter citrus season allows for a stunning blood orange version just remove membranes and arrange supremes on top rather than mixing into the batter.
Serving Suggestions
Serve this peach cake slightly warm with a scoop of vanilla ice cream for a classic summer dessert. For brunch presentations, dust with powdered sugar and accompany with lightly sweetened whipped cream or a dollop of mascarpone. A drizzle of honey and a sprinkle of toasted almonds elevates it for special occasions. For a unique twist, try serving with a small glass of dessert wine like Sauternes or late harvest Riesling their honeyed notes complement the peach flavors beautifully.
The Secret To Perfect Peaches
The key to this cake lies in selecting the right peaches. Look for fruit that smells noticeably fragrant and yields slightly to gentle pressure too firm and they lack flavor too soft and they'll disappear into the batter. To easily peel peaches, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water the skins will slip right off. For peak flavor, try to find local, in season peaches from farmers markets rather than those shipped long distances and refrigerated, which damages both texture and taste.

Recipe FAQs
- → Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches, but thaw and drain them thoroughly first to remove excess moisture. Pat them dry with paper towels before adding to the batter to prevent the cake from becoming soggy.
- → How do I know when the peaches are ripe enough for this cake?
The ideal peaches for this cake should yield slightly to gentle pressure but still be firm enough to slice cleanly. They should smell fragrant and sweet at the stem end. Avoid overly soft peaches as they'll make the cake too wet.
- → What can I use if I don't have buttermilk?
You can easily make a buttermilk substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/3 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, Greek yogurt or sour cream work well as direct substitutes.
- → Can this cake be frozen?
Yes, this peach cake freezes well. Allow it to cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- → Why did my cake turn out dense instead of fluffy?
Overmixing the batter develops too much gluten, resulting in a dense texture. Mix just until the ingredients are combined. Also, ensure your baking powder and baking soda are fresh, as expired leavening agents won't properly lift the cake.
- → Do I need to peel the peaches?
While the recipe calls for peeled peaches, you can leave the skins on if you prefer. The texture will be slightly different, but it saves time and adds color. If using unpeeled peaches, make sure to wash them thoroughly.