This moist and tender Peach Cake recipe comes together in less than 15 minutes. So quick and easy to make, truly the perfect summer fruit recipe.
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Introduction
Without a doubt, peaches are one of the best summer fruits to bake with.
Fresh peach desserts like crostata, pies, and cobblers, to name but a few, are wonderful late summer desserts to enjoy with family and friends.
This stone fruit is also great when it is grilled and garnished with whipped ricotta and slivered almonds.
I think you’ll agree that the possibilities are endless!
Today, we will capture the taste of summer with this easy peach cake recipe. All you need are fresh peaches, a couple of bowls and 15 minutes. Serve this summer cake as is or with a scoop of vanilla ice cream for a refreshing dessert.
Let’s prep our recipe
Since we are making a fresh peach dessert, we need to dice and slice a couple of peaches.
More specifically, wash and towel dry 3 peaches.
Peel the outer skin of 2 peaches and dice into ½ inch pieces. These are to be mixed into the batter.
The remaining peach will be used as a garnish – leave the skin on and slice it into a ¼-inch thick.
Set the peaches aside.
Instructions
Preheat the oven to 350℉ (175°C). Grease and flour (or use non-stick spray) a 9-inch springform pan. Set aside.
In a medium bowl, sift or whisk together 2½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ⅛ teaspoon ground ginger, and a pinch of nutmeg. Set aside for now.
In a large bowl, whisk together 1 cup of brown sugar with ⅔ cup of sunflower or vegetable oil.
To this, add 1 lightly beaten egg, 1 cup of buttermilk, and 1 teaspoon of almond extract. Whisk to combine properly together.
Add the dry ingredients to the wet ingredients and combine them with a wooden or rubber spoon. Do not overmix. Add the diced peaches to the cake batter and combine gently together.
Transfer the batter to the prepared pan. Garnish with fresh sliced peaches decoratively. Sprinkle with 1 tablespoon of turbinado (or raw) sugar and 1 tablespoon of almond flour.
Bake in the preheated oven for about 55 – 60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Place on a cooling rack and cool down for at least 15 minutes before carefully removing the pan to cool down completely.
Tips
- Use ripe, firm peaches.
- Sifting the dry ingredients together will allow for better distribution of all the ingredients throughout the dry mixture. The process also aerates the dry ingredients making the final product lighter in texture.
- Do not overmix the batter, as this will result in a tough cake.
- Use room temperature ingredients. This creates a smoother batter that results in a cake with a uniform texture. Take out your ingredients one hour before beginning.
- If using a 10-inch springform pan, reduce the baking time by 5-10 minutes.
- It can also be garnished with fresh blueberries.
Can I use canned peaches?
Canned peaches can be used in this recipe; make sure to rinse off the syrup. Remove the excess moisture with a clean tea towel before adding it to the batter.
More summer fruit recipes
One of my favorite ways to end a summer meal is with this fresh fruit salad, including fresh, juicy peaches. Be sure to try out this limoncello cake with blueberries or this berry crostata recipe to satisfy your sweet tooth.
Recipe inspiration
If you recall, I recently shared one of my reader’s recipes for rhubarb cake.
Since then, I’ve tried so many variations of Krystyna’s recipe.
I have substituted the buttermilk with both greek yogurt and sour cream. I have also made the recipe with strawberries, blueberries, and raspberries since I have them growing in my backyard.
Naturally, I also tried the recipe with peaches since they are in season and readily available in farmer’s markets.
I’ve concluded that this is a great basic recipe for seasonal fresh fruit and frozen rhubarb.
If you have ever wondered what to bake with peaches, this recipe is for you!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this summer peach recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Peach Cake Recipe with Buttermilk
Ingredients
- 2½ cups flour 350 grams, all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- ⅛ teaspoon ginger ground
- pinch nutmeg
- 1 cup brown sugar lightly packed
- ⅔ cup vegetable oil or sunflower oil
- 1 egg lightly beaten, room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon almond extract
- 2 medium peaches about 1 cup, skins removed, diced into ½ inch pieces
To garnish top of cake:
- 1 medium peach with skin, sliced ¼-inch thick
- 1 tablespoon turbinado (or raw) sugar
- 1 tablespoon almond flour optional
Instructions
- Preheat the oven to 350℉ (175°C).
- Grease and flour (or use non-stick spray) a 9-inch springform pan. Set aside.
- In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Set aside.
- In a large bowl, whisk together the brown sugar with the oil.
- To this, add a lightly beaten egg, the buttermilk and the almond extract. Whisk to combine properly together.
- Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
- Add the chopped peaches to the cake batter and combine gently together.
- Transfer batter to prepared pan.
- Garnish with fresh sliced peaches in a decorative manner.
- Sprinkle with 1 tablespoon of turbinado (or raw) sugar and almond flour (if using).
- Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
- Transfer cake to a rack where it can cool down for about 15 minutes before removing from the pan.
Video
Notes
- Use ripe, firm peaches.
- Sifting the dry ingredients together will allow for better distribution of all the individual ingredients throughout the dry mixture. The process also aerates the dry ingredients making the final product lighter in texture.
- Do not overmix the batter as this will result in a tough cake.
- Use room temperature ingredients. This creates a smoother batter that results in a cake with a uniform texture. Simply take out your ingredients one hour before beginning.
- If using a 10-inch springform pan, reduce the baking time by 5-10 minutes.
- Can also be garnished with fresh blueberries.
Candice
I peeled and sliced fresh peaches and then froze them. Can I use these frozen peaches in this recipe?
Maria
Thanks for your interest Candice. Yes, make sure the peaches are thawed, drained and dried with a paper towel before combining to avoid the batter becoming to wet. Enjoy!
Gerard Thompson
Looks great and sounds good I will be having this for Sundays dessert with custard or ice cream, I can’t wait
Maria
How wonderful Gerard! Enjoy!
Shelly M
I used 3 peaches n also added 1/2 c. of chopped almonds. N sprinkled almonds, peaches n sugar on top…. it only took 40 min. N it was done. I’m glad I checked it at that point… It is moist, tender, crunchy top and so delicious….it’s a keeper for my family. I also made your traditional almond biscotti. They were fabulous! They went too fast…🤭
Maria
Thanks so much for sharing Shelly!
Sandra
I was happy to find a recipe to use fresh peaches. I reduced oil to 1/3 cup and added 1/3 cup applesauce and it was perfect. Loved this cake with an after dinner coffee. Will definitely make it again….perhaps with frozen peaches?
Maria
Thanks so much for taking the time to comment Sandra, appreciate it.
Lizzie
Maria
This cake is delicious! Can I freeze it next time I prepare it???
Maria
How wonderful Lizzie! Although I haven’t tried, I think it should be fine. Would love to hear about your results if you do decide to try it. Thanks so much for stopping by.
Gemma
Peaches are my favourite fruit and I’m always looking for new recipes to incorporate them into something yummy! This cake sounds delicious, and I love the decoration of the segments 😍 thank you for sharing the easy recipe with us x
Maria
My pleasure Gemma, enjoy!
Rita Coretti
Hello Maria, like this cake very much but I find the almost is just too strong for me. Would it be ok if I added more cinnamon / nutmeg in its stead?
Thank you!
Rita Coretti
Oops, was referring to the almond extract.
Rita
Maria
Thanks Rita. Yes, that’s what I thought 🙂
Maria
Thanks for your interest Rita. Yes, of course, you can tweak it and make it your own. Enjoy!
Donna McNally
Hello Maria, Yes! I made this cake for my husband’s birthday yesterday. It was delicious and easy to make! A little ice cream on the side too! Love your recipes. Trying the salmon tonight!
Maria
Happy Birthday to your husband! I am thrilled to read this! Thanks so much for sharing Donna.
Breanna
I just made the cake, but am Davy it for tomorrow to dig into it.
I’m curious how to best store it, I didn’t see that in the instructions, however I apologize if I missed it. Can I leave it on the counter or should it be refrigerated?
Thanks
Breanna
Supposed to say…waiting for tomorrow. 😂😁
Maria
No worries, I got you ♥♥♥
Maria
Thanks so much for your interest Breanna. I would leave it on the countertop… I would refrigerate it if it is hot/humid in your home. Enjoy!
Breanna
Thanks for the reply Maria. I found the cake tasty, for me I lessened some of the oil and sugar, I prefer a lighter cake.
I do think 55 minutes is too long, next time I would start checking after 35-40 minutes. Thank you
Maria
Thanks for the feedback Breanna.