The first time I made this peach cake, it was one of those golden July afternoons where everything feels like it’s moving slower. My youngest had just come in from the backyard holding a basket of peaches we picked them ourselves from the orchard down the road and they were so ripe the juice ran down her arms before she even took a bite.
I didn’t have a plan. I didn’t have a recipe written out. I just had peaches, a stick of butter, and the itch to bake something warm and simple.
That day, this Irresistible Summer Peach Cake was born. No frosting, no layers, no fuss just one bowl, one pan, and a whole lot of buttery, peachy goodness. Since then, I’ve made it dozens of times. It’s the dessert that shows up at family BBQs, book club nights, and even quiet Monday mornings when I need a little sweet comfort with my coffee.
And every time, someone asks me: “Can I get the recipe?”
Why This Peach Cake Deserves a Spot in Your Recipe Box
This peach cake is the kind of recipe that becomes tradition. It’s soft and tender in the middle, with caramelized edges and juicy peach slices on top that turn jammy in the oven. It’s rustic in the best way like something your grandma would pull out of the oven while wearing a flour-dusted apron and humming to Patsy Cline.
It’s not fussy. It doesn’t ask you to separate eggs, sift flour, or chill the batter overnight. You mix, pour, slice, bake, and enjoy. This is the kind of easy peach cake recipe that turns into a summer staple before you even realize it.
And let me tell you when your house smells like vanilla, peaches, and melted butter? That’s happiness.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The Key Ingredients That Make This the Best Peach Cake
You don’t need fancy ingredients to make something delicious. You just need the right ones. Here’s what goes into this summer peach cake and why each one matters.
4 ripe peaches
Fresh peaches are the star. I prefer cling-free peaches because they’re easier to slice, but any ripe, juicy peach will work. If they’re really soft, lay them on a paper towel before topping the cake to soak up a bit of extra moisture.
1½ cups all-purpose flour
Classic and reliable. No need for cake flour here AP flour gives this cake just enough structure without drying it out.
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1½ teaspoons baking powder
This helps the cake rise and keeps the crumb light and fluffy.
½ teaspoon salt
Don’t skip it. Salt enhances all the sweet, peachy flavors.
6 tablespoons unsalted butter, room temp (plus extra for the pan)
Butter is everything in this cake. It makes the crumb rich and soft, gives the edges that golden crisp, and adds flavor you just can’t get from oil.
1 cup granulated sugar
Just the right amount of sweetness to balance the tartness of fresh peaches.
1 large egg
The egg helps bind everything together and gives the cake a soft, custard-like texture in the center.
½ cup buttermilk
This is my favorite secret ingredient. Buttermilk gives the cake a subtle tang and makes it incredibly tender. No buttermilk? Stir 1½ teaspoons of lemon juice into milk and let it sit for 10 minutes.
2 teaspoons vanilla extract
Use the real deal if you can. The combination of vanilla and peaches is summer in a bite.
1 tablespoon sparkling sugar (optional, but magical)
Sprinkle this over the top before baking for a sweet, sparkly crunch.
How to Make Peach Cake Like a Home Cook (Not a Pastry Chef)
If you’ve got a mixing bowl, a pie plate, and a spoon, you can make this cake. Here’s how I do it messy kitchen and barefoot baking encouraged.
Step 1: Peel and slice your peaches
Each peach gets cut into 8 slices. You’ll end up with 32 slices total. Lay them out on a paper towel while you prep everything else to keep them from making the top of the cake too wet.
Step 2: Preheat and prep your pan
Position a rack in the center of your oven and preheat to 350°F. Butter a 9-inch deep-dish pie plate really well. You want that golden edge!
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Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step 4: Cream the butter and sugar
In a large mixing bowl, beat the butter until creamy. Add the sugar and mix on medium-high until light and fluffy. If you don’t have a mixer, you can absolutely do this by hand it just takes a little extra elbow grease.
Step 5: Add the wet ingredients
Beat in the egg, then stir in the buttermilk and vanilla. It might look a little curdled at first that’s totally normal.
Step 6: Combine and pour
Add the flour mixture to the wet ingredients and mix until just combined. Don’t overmix you want the batter tender, not tough.
Step 7: Layer with peaches
Pour the batter into your prepared pie dish and smooth the top. Arrange the peach slices in a circular pattern on top, pressing them down gently. The more slices you can fit, the better.
Step 8: Sprinkle and bake
Sprinkle the sparkling sugar over the top. Bake for 10 minutes at 350°F, then reduce the oven temperature to 325°F and bake for another 50–60 minutes. It’s done when a toothpick comes out clean from the center (avoid stabbing a peach!).
Step 9: Cool and serve
Let the cake cool in the pan on a wire rack. Slice and serve warm or at room temp, with whipped cream, vanilla ice cream, or a big mug of tea.
Anna’s Favorite Peach Cake Tips (From My Family to Yours)
Use ripe, in-season peaches
The best peach desserts start with the best peaches. Late July and August peaches are usually perfect juicy, sweet, and slightly soft to the touch.
Don’t worry about perfect slices
This isn’t a fancy patisserie cake. It’s a homey peach dessert meant to look rustic and taste amazing. A few uneven slices just add character.
Want to prep ahead?
You can mix the dry ingredients and store them in a sealed container. Then just cream the butter and sugar when you’re ready and finish assembling.
Try it with other fruit
If peaches aren’t in season, I’ve made this with nectarines, plums, even berries. Just keep the overall fruit-to-batter ratio about the same.
No deep-dish pie plate?
Use a 9″ cake pan or a 10″ springform pan. You may need to reduce the bake time by 5–10 minutes if the batter is thinner.
Make it your own
Sometimes I add a pinch of cinnamon or cardamom to the batter. Or a few chopped pecans on top. But it’s perfect just the way it is, too.
When to Bake This Peach Cake (Hint: Always)
This peach cake is one of those recipes that fits every occasion. Here’s when I reach for it:
- Summer birthdays and backyard cookouts
- Sunday family dinners
- Brunch spreads (yep, it works for breakfast!)
- New neighbor welcomes
- “Just because” days when the kitchen needs a little sweetness
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I even bake it in the fall with the last of the season’s peaches and a dash of cinnamon. It’s one of those fruit-forward cakes that feels timeless no matter the time of year.
Why This is the Ultimate Summer Peach Cake
Between the rich, buttery base and the juicy peach topping, this cake hits all the right notes. It’s sweet but not too sweet, simple but deeply satisfying. And every bite is like a love letter to summer.
What I love most is how approachable it is. You don’t need any special tools or ingredients just a few basics and a little heart. The kind of cake that brings people together and makes them linger around the table for just one more slice.
So if you’ve been looking for the best peach cake recipe to try this season, you’ve found it.
FAQ
Can I make this peach cake with canned or frozen peaches?
Fresh is best, but yes you can! If using canned peaches, make sure to drain and pat them dry. For frozen, thaw completely and dry before adding to the cake.
Do I have to peel the peaches?
Not necessarily. I usually do because the skins can get chewy, but if you’re in a rush or love that rustic look, leave them on.
Can I use milk instead of buttermilk?
Yes! You can substitute whole milk, or make a quick buttermilk substitute: mix 1½ teaspoons lemon juice or white vinegar with milk and let sit for 10 minutes.
Can this be made gluten-free?
You can try a 1:1 gluten-free flour blend. I’ve had readers say it works well, though the texture might be slightly more delicate.
How do I store leftovers?
Cover and store at room temp for 1 day or refrigerate for up to 3 days. Warm slices slightly before serving to bring out the best texture.
Let Me Know If You Bake It!
This Irresistible Summer Peach Cake isn’t just a recipe it’s a little piece of my heart. I hope it becomes part of your summer traditions the way it has in my home.
If you make it, tag me or send a picture I love seeing your creations. Whether it’s the star of your Sunday brunch or the surprise hit at your neighbor’s potluck, I know it’s going to bring smiles.
Happy baking, sweet friends.
Irresistible Summer Peach Cake
Equipment
- Medium Bowl
- Large Bowl
- Electric Mixer or Wooden Spoon
- 9-inch Deep-Dish Pie Plate
- Measuring Cups and Spoons
- Spatula
- Toothpick
Ingredients
Cake Batter
- 4 medium Peaches peeled and sliced into 8 slices each
- 1.5 cups All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted Butter at room temperature, plus more for greasing pan
- 1 cup Granulated Sugar
- 1 Egg large
- 0.5 cup Buttermilk or homemade substitute with lemon juice
- 2 teaspoons Vanilla Extract pure
Topping
- 1 tablespoon Sparkling Sugar for sprinkling on top, or use granulated sugar
