Irresistible Summer Peach Cake

Category: Sweet Treats for Any Occasion

This irresistible summer peach cake combines a tender, moist butter cake base with fresh, juicy peach slices for the ultimate seasonal dessert. The batter features buttermilk for tenderness, while vanilla extract enhances the natural sweetness of the fruit. The peaches, lightly coated in lemon juice, maintain their bright flavor while baking into soft, jammy pockets throughout the cake.

Baked in a springform pan for easy release, this cake takes just 40 minutes to bake and yields 8 generous slices. It stores beautifully at room temperature for up to 2 days or refrigerated for 5 days, making it perfect for advance preparation. Versatile substitutions include using Greek yogurt instead of buttermilk or swapping peaches for nectarines or plums.

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Updated on Tue, 26 Aug 2025 16:51:02 GMT
A slice of cake with peaches and mint. Save
A slice of cake with peaches and mint. | recipesbylena.com

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.

A slice of cake with peaches on top. Save
A slice of cake with peaches on top. | recipesbylena.com

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.

Irresistible Summer Peach Cake

A moist, buttery cake studded with juicy peach slices - the perfect summer dessert that celebrates seasonal fruit at its finest.

Prep Time
15 min
Cooking Time
40 min
Total Time
55 min
By: Lena

Category: Desserts

Skill Level: Medium

Cuisine Type: American

Yield: 8 Serves

Dietary Preferences: Vegetarian

Ingredients

01 1 and 1/2 cups all-purpose flour
02 1 teaspoon baking powder
03 1/2 teaspoon baking soda
04 1/2 cup unsalted butter, softened
05 1 cup granulated sugar
06 2 large eggs
07 1 teaspoon vanilla extract
08 1/3 cup buttermilk
09 3 ripe peaches, peeled and sliced
10 1 tablespoon lemon juice

Steps to Follow

Step 01

Preheat the oven to 350°F (175°C) and grease a springform pan.

Step 02

In a bowl, combine the flour, baking powder, and baking soda.

Step 03

In a large bowl, beat the butter and sugar with an electric mixer until fluffy.

Step 04

Add the eggs one at a time, then add the vanilla extract, beating well after each addition.

Step 05

Mix in the flour mixture alternately with the buttermilk until just combined.

Step 06

Gently fold in the peach slices that have been coated with lemon juice.

Step 07

Pour the batter into the prepared pan and arrange additional peach slices on top if desired. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Step 08

Allow the cake to cool before removing the ring from the pan and serving.

Additional Notes

  1. For substitutions, use Greek yogurt or sour cream instead of buttermilk.
  2. Try nectarines or plums if peaches aren’t available.
  3. Make the cake one day ahead and store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  4. If the cake appears too dense, avoid overmixing the batter.
  5. Ensure peaches are ripe but firm for best results.

Tools You'll Need

  • Springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula

Allergen Info

Check each ingredient for potential allergens, and consult a health professional if necessary.
  • Contains wheat (gluten).
  • Contains eggs.
  • Contains dairy (butter and buttermilk).

Nutritional Information (Per Serving)

These details are for general reference only and don't replace expert medical advice.
  • Calories: 245
  • Fats: 10 grams
  • Carbohydrates: 35 grams
  • Proteins: 4 grams