Name: Fresh Peach Cake
Prep time: 10 min
Cook time: PT-487343H17M20S
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar, plus extra for sprinkling; 2 large eggs, room temperature; 1 cup sour cream, room temperature; 1/4 cup vegetable oil; 1 tsp pure vanilla extract; 1/2 tsp almond extract; 3 ripe peaches, peeled, sliced, and pits removed; Confectioners’ sugar, for dusting

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Short Description

I made this Fresh Peach Cake to celebrate summer’s peak, and it’s a tender, moist dessert loaded with juicy peaches and kissed with vanilla and almond flavors. It’s simple, elegant, and absolutely perfect with a dollop of whipped cream or a scoop of vanilla ice cream.

Fresh Peach Cake

Why You’ll Love This Recipe

I love that this cake uses fresh, ripe peaches to bring out the best of the season. The texture is moist and soft thanks to sour cream and oil, and the flavor is elevated by a subtle blend of vanilla and almond extract. It’s one of those cakes that looks impressive but takes minimal effort. Whether I serve it for brunch, dessert, or a casual get-together, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
baking powder
baking soda
salt
unsalted butter, room temperature
granulated sugar, plus extra for sprinkling
large eggs, room temperature
sour cream, room temperature
vegetable oil
pure vanilla extract
almond extract
ripe peaches, peeled, sliced and pits removed
confectioners’ sugar, for dusting

Directions

I start by preheating the oven to 350 ℉ and greasing a 9‑inch springform pan.
I peel and slice the peaches, tossing them with a little lemon juice to keep them fresh while I prepare the batter.
In one bowl, I whisk together flour, baking powder, baking soda, and salt.
In another, I beat butter and sugar until light and fluffy. Then I mix in the eggs, sour cream, oil, vanilla, and almond extract.
I add the dry ingredients to the wet, mixing until just combined.
I spread half the batter into the pan, arrange half the peach slices over it, then repeat with the remaining batter and peaches. I sprinkle a bit of sugar on top for a sweet, golden finish.
I bake it for 45 to 50 minutes until a toothpick inserted comes out clean. If the top browns too quickly, I cover it loosely with foil.
After cooling the cake in the pan for 10 minutes, I remove the springform and let it cool completely. Just before serving, I dust it with confectioners’ sugar.

Servings and timing

This recipe makes about 8 generous slices. It takes me around 10 minutes to prep, 45–50 minutes to bake, and about an hour to cool. All in, I plan for around 2 hours from start to finish.

Variations

I sometimes switch the peaches with nectarines or plums for a different twist.
For a sweeter finish, I like to drizzle the cooled cake with a simple icing made from powdered sugar and milk.
Adding chopped nuts like almonds or pecans to the batter gives it extra texture and a nice crunch.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I need to keep it longer, I wrap it tightly and freeze it for up to 2 months. When I’m ready to serve, I let it thaw in the fridge and then bring it to room temperature.

FAQs

Can I use frozen or canned peaches?

I prefer fresh peaches for the best flavor and texture. Frozen can work if they’re fully thawed and drained. I avoid canned peaches because they’re too wet and sweet.

Do I have to peel the peaches?

Peeling is optional. I usually peel them for a softer texture, but leaving the skin on adds color and a bit of chewiness.

Can I use a different type of pan?

Yes, if I don’t have a springform pan, I use a well-greased 9-inch round cake pan or even an 8×8 square pan. I make sure to line the bottom with parchment paper for easy removal.

What if the top of the cake browns too fast?

If the cake starts to brown too quickly, I loosely cover the top with foil about halfway through baking to prevent it from overbaking.

What does almond extract add?

Almond extract adds a subtle nutty flavor that pairs beautifully with peaches. I sometimes leave it out, but I love the depth it gives to the overall flavor.

Conclusion

This Fresh Peach Cake is one of my favorite ways to use summer fruit. It’s soft, flavorful, and elegant enough for special occasions while being simple enough for everyday baking. I always feel proud serving it—and I never have leftovers for long.