This fresh peach cake is the perfect way to showcase juicy, ripe peaches during the summer season. Moist, soft, and lightly sweetened, the cake features two generous layers of fresh peach slices and a tender crumb made creamy with Greek yogurt. It’s easy to prepare and doesn’t require any special toppings—just a dusting of powdered sugar and you’re ready to serve.
Whether you have tree-ripened peaches, a market haul, or store-bought fruit, this simple peach cake recipe delivers a crowd-pleasing dessert in under two hours. It’s faster and easier than peach pie, but just as delicious.
Why You’ll Love This Fresh Peach Cake
- Incredibly moist and tender with juicy peaches in every bite
- Highlight your seasonal peaches at their sweetest
- Quick to make—no mixer or peeling required
- Tastes like a peach pie with less effort
- Naturally sweet without being overpowering
- Greek yogurt adds a rich, creamy texture
- Easily adaptable to be dairy-free
- Serve directly from the pan—perfect for potlucks or picnics
- Ready to eat warm or cooled, no lengthy chilling needed
- Beautiful on its own or with a simple sugar dusting
Key Ingredients for Fresh Peach Cake
- All-Purpose Flour – Forms the cake’s soft structure
- Baking Powder & Baking Soda – Help the cake rise evenly
- Salt – Enhances the overall flavor
- Oil – Ensures a moist, light crumb; use olive, vegetable, or coconut
- Granulated Sugar – Balances the peaches’ natural sweetness
- Eggs – Provide richness and stability
- Greek Yogurt – Adds moisture and a subtle tang
- Vanilla & Almond Extracts – Infuse bakery-style flavor
- Lemon Juice & Zest – Brighten and lift the flavor profile
- Fresh Peaches – The star ingredient; sliced, with or without peel
- Ground Cinnamon (Optional) – Adds cozy warmth to the center
How to Make Fresh Peach Cake
- Preheat oven to 350°F (177°C) and grease a 9-inch springform pan.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: Combine oil, sugar, eggs, yogurt, extracts, lemon juice, and zest.
- Combine the wet and dry ingredients into a smooth, thick batter.
- Prepare peaches: Slice and toss with sugar. Split in half and add cinnamon to one half.
- Layer the cake: Pour half the batter into the pan, add the cinnamon peaches, then the rest of the batter, and top with the remaining peaches.
- Bake for 50–55 minutes, tenting with foil halfway to prevent over-browning.
- Cool at least 30 minutes before serving. Dust with powdered sugar if desired.
Recipe Tips and Testing Notes
- This cake is inspired by lemon berry yogurt cake and cherry buckle for a perfect moist texture.
- The balance of flour is key: too much makes it dense.
- Lemon juice and almond extract bring out the fruit’s brightness and flavor depth.
- No mixer is needed—just whisk and go!
FAQs
What Kind of Peaches Should I Use?
Use yellow, white, or doughnut peaches that are slightly firm but ripe. Ripen firm peaches in a paper bag for 1–2 days. Avoid overly soft or bruised fruit.
Can I Use Frozen Peaches?
Yes—thaw and pat dry before using. Fresh peaches deliver the best flavor and texture, but frozen are a good backup.
Can I Substitute Other Fruits?
Definitely. Try nectarines, plums, apricots, pears, apples, or halved cherries for a twist.
Can I Bake This in a Different Pan?
Yes! Use a 10-inch cast iron skillet or a 9–10-inch square pan. For a different shape, try a peach Bundt cake or quick bread version.
Fresh Peach Cake Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Serves: 8–10
This soft, fruity peach cake is bursting with fresh peach flavor and a hint of cinnamon. Perfect for summer entertaining or an afternoon treat, and no electric mixer is needed!
Ingredients
- 1½ cups (188g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) oil (olive, vegetable, or melted coconut)
- ⅔ cup (133g) granulated sugar + 1 Tbsp for peaches
- 2 large eggs
- ¾ cup (180g) plain Greek yogurt
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 2 cups (about 320g) sliced fresh peaches
- Optional: ½ tsp ground cinnamon
- Optional: confectioners’ sugar for topping
Storage & Freezing
- Room Temp: Store covered for up to 2 days
- Refrigerator: Keeps fresh for 5 days
- Freezing: Wrap tightly and freeze for up to 3 months
