This Fresh Peach Cake is a delightful summer treat that combines the sweetness of ripe peaches with a light, moist cake. Enhanced with a hint of cinnamon and a splash of lemon, this cake is perfect for any occasion, from family gatherings to afternoon tea. It’s a simple yet impressive dessert that showcases the natural flavor of fresh peaches.
Every summer, when peaches are at their peak, this Fresh Peach Cake becomes a household favorite. The first time I baked it, my husband couldn’t stop raving about the moist texture and the bursts of peachy goodness in every bite. Even our kids, who are usually more interested in chocolate desserts, eagerly anticipate this cake. It’s now a cherished family tradition to make this cake together, filling our home with the sweet, fragrant aroma of peaches and cinnamon.
Why This Fresh Peach Cake?
- Seasonal Star: Showcases the natural sweetness of fresh peaches, making it a perfect summer dessert.
- Moist and Flavorful: The combination of Greek yogurt and oil ensures a tender, moist cake every time.
- Citrus Twist: Lemon juice and zest add a refreshing citrus note that complements the peaches beautifully.
- Versatile Toppings: Enjoy with a dusting of confectioners’ sugar or a dollop of whipped cream for extra indulgence.
Ingredients
- 1½ cups (188g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
- ⅔ cup (133g) granulated sugar, plus 1 tablespoon for the peaches
- 2 large eggs, at room temperature
- ¾ cup (180g) plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups (about 320g) sliced fresh peaches (peeled or unpeeled, about 3 peaches)
- Optional: ½ teaspoon ground cinnamon
- Optional: confectioners’ sugar for topping
Directions
- Preheat Oven: Preheat your oven to 350°F (177°C) and grease a 9-inch (23 cm) springform pan.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the oil, ⅔ cup (133g) sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be creamy and slightly thick, yielding just over 3 cups of batter.
- Prepare Peaches: In a medium bowl, toss the peach slices with 1 tablespoon of sugar to coat. Divide the peaches in half. Add the optional ground cinnamon to one half of the peaches and gently stir to coat.
- Assemble Cake: Pour and spread half of the batter into the prepared pan. Layer the cinnamon-sugared peaches evenly on top. Spread the remaining batter over the peaches, then arrange the remaining sugared peaches on top.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Around the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning.
- Cool: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for at least 30 minutes before slicing or let it cool completely. Dust with confectioners’ sugar if desired before serving.
Notes:
- Peach Variations: You can use other stone fruits like nectarines or plums if peaches are unavailable.
- Yogurt Substitution: Sour cream can be used instead of Greek yogurt for a slightly different texture and flavor.
- Storage: Cover leftovers and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Note that a dusting of confectioners’ sugar will dissolve over time.
- Serving Suggestion: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
