This easy Peach Cake is light and perfectly fluffy! Full of ripe, sweet peaches, it is the ultimate summer cake. Every bite is full of so much goodness.
Peach season is here and I couldn't be more excited!
This peach cake is incredibly easy to bake. It requires no electric mixer, just a spatula and a whisk.
Fresh sweet peaches are placed on top, and white sugar is sprinkled for caramelization while baking. The sprinkling of sugar crisps up and makes a delicious crunchy sweet top!
This cake is soft, fluffy, and absolutely perfect. Let's get to baking!
Ingredients Notes
Listed below are the ingredients needed for this Easy Peach Cake. For exact measurements and instructions, continue scrolling to the printable recipe card below.
- Butter - Unsalted butter works best for baking. This will be melted and slightly cooled.
- Cinnamon - This is optional, but adds a nice taste.
- Cornstarch - Helps add a great texture into the cake!
- Eggs - Helps add moisture to the cake. When you whisk them in, it adds air bubbles, helping create height in the cake as well. Must be at room temperature before beginning.
- Flour - All-purpose flour is used in this recipe.
- Leavening agents - Both baking soda and baking powder are used.
- Lemon zest - Adds a bit of 'zing' to the cake batter. While not mandatory, I recommend it as it adds more flavour.
- Peaches - I used fresh, ripe peaches in this recipe. They are sliced into wedges (about 4-5 per peach).
- Sour cream - Adds texture and softness. Full-fat sour cream works best. It must be at room temperature.
- Sugar - White granulated sugar is used.
- Oil - Any flavour-less oil works.
- Vanilla - A high-quality vanilla is important for baking. This adds more flavor into the cake batter.
Step by step instructions
Here is how to bake this peach cake. You will need a lined 9 inch springform pan, 3 bowls, a spatula, and a whisk.
Step 1 - Mix dry ingredients. In a large bowl, mix together the dry ingredients and set aside.
Step 2 - Mix white sugar and lemon zest. Into a large bowl, add the white sugar and lemon zest. Rub together with your fingers for a minute to combine and release the lemon aromas.
Step 3 - Whisk wet ingredients. In a large bowl, add the eggs, melted butter, white sugar, vanilla, oil, and sour cream. Whisk for 2-3 minutes until combined.
Step 4 - Combine. Mix the dry and wet ingredients together with a spatula until a soft cake batter forms. Don't over-mix!
Step 5 - Layer. Place the batter into the prepared pan and spread evenly. Slice the peaches into wedges, and place them around the pan, spacing them evenly from one another. Sprinkle a bit of white sugar on top.
Step 6 - Bake. The cake bakes for 40-50 minutes or until a toothpick inserted comes out clean.
Once the cake is baked, turn the oven off and slightly open the oven door to allow the hot air to escape. Keep it like this for 5 minutes, then remove the cake from the oven. This will prevent it from sinking.
FAQ
How do I store this cake?
Peach cake is best eaten fresh day of. It stays good on the counter for a day or two, and in the refrigerator in an airtight container for up to 5 days.
Can I use other fruits?
Yes! This cake would be so delicious with blackberries, blueberries, raspberries, or apricots in my opinion. Feel free to use any fruit of choice.
How do I know my peaches are ripe?
If you give them a squeeze and they are hard, they are not ready yet. A ripe peach will have a little bit of give when you gently squeeze them.
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Easy Peach Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 cups white sugar
- 2 large eggs or 3 small, room temperature
- 1/2 cup oil
- 1/4 cup butter melted and slightly cooled
- 1/3 cup sour cream room temperature
- 1 tbsp vanilla
- 1 tsp lemon zest
- 3 medium-sized ripe peaches* sliced in wedges
Instructions
- Preheat the oven to 350℉/176℃. Line the bottom of a 9 inch springform pan with parchment paper, grease the sides, and set aside. Slice the peaches into wedges and set aside. Melt the butter and allow it to cool while the rest of the ingredients are being prepped.3 medium-sized ripe peaches*, 1/4 cup butter
- In a bowl, add the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Stir together and set aside.1 3/4 cups all-purpose flour, 2 tsp cornstarch, 1/4 tsp salt, 1/4 tsp cinnamon, 3/4 tsp baking soda, 3/4 tsp baking powder
- In a large bowl, add the white sugar and lemon zest. Rub together with your fingers for a minute to combine, releasing the lemon aromas in the air.3/4 cups white sugar, 1 tsp lemon zest
- Into the same bowl add the eggs, vanilla, oil, butter, and sour cream. Whisk for 1-2 minutes until combined and air bubbles form.2 large eggs, 1/2 cup oil, 1/4 cup butter, 1/3 cup sour cream, 1 tbsp vanilla
- Combine the dry and wet ingredients together with a spatula just until no flour streaks appear. Don't over-mix!
- Transfer into the prepared pan and spread the batter evenly. Add the peach slices on top, spacing them evenly from one another. Sprinkle a bit of white sugar on top (optional, but recommended).3 medium-sized ripe peaches*
- Bake the cake for 40-50 minutes. A toothpick inserted in the middle will come out clean.
- Once baked, turn the oven off and slightly open your oven door. Allow the hot air to escape like this for 5 minutes. This will help prevent the cake from sinking. Then, remove the cake from the oven completely to cool, slice, and enjoy!
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