Fresh Peach Cake (Extra Peaches!)

If you’re searching for the perfect summertime dessert that’s bursting with fruit flavor and a tender crumb, this Fresh Peach Cake (Extra Peaches!) might just become your go-to treat. With two layers of juicy peaches, Greek yogurt for unbeatable texture, and no need for a mixer, this cake is simple, delicious, and downright irresistible.

Whether you’re using peaches fresh from the farmer’s market or slightly softened grocery store picks, this cake captures the essence of summer in every bite. For best results, always start with ripe peaches — not too soft, not too firm. Not sure how to pick them? Here’s a quick guide on how to pick ripe peaches to help you out.

One of the secrets behind this cake’s ultra-moist crumb is the use of Greek yogurt, which adds richness and structure without making the cake dense. If you’re curious about its health benefits and how it enhances baked goods, this article on Greek yogurt’s benefits in baking is worth a read.

Why You’ll Love This Fresh Peach Cake

• Super moist and soft crumb
• Double the peaches for maximum fruit flavor
• No need to peel peaches or use a mixer
• Lightly sweetened, letting the fruit shine
• Ideal for brunch, snacks, or dessert
• Comes together quickly and easily

🛒 Key Ingredients You’ll Need

Each ingredient in this cake is carefully chosen to balance flavor, moisture, and texture. Here’s what makes it special:

• All-purpose flour – The base of the cake’s structure
• Baking powder & baking soda – Work together to ensure proper rise
• Oil – Keeps the cake extra moist (vegetable, olive, or coconut oil works)
• Granulated sugar – Sweetens the batter without overpowering the peaches
• Eggs – Add richness and stability
• Greek yogurt – Gives the cake its signature creamy, tender crumb
• Vanilla & almond extracts – Offer depth and a touch of sophistication
• Lemon zest & juice – Brighten up the flavor
• Fresh peaches – The star! You’ll need about 2 cups, sliced
• Cinnamon (optional) – Adds a subtle warmth
• Powdered sugar – A simple topping that lets the fruit shine

🧁 How to Make Fresh Peach Cake – Step-by-Step

This cake comes together in one bowl and doesn’t require a mixer. Here’s how to get it right every time:

1. Prep your pan: Grease a 9-inch springform pan and preheat your oven to 350°F (177°C).
2. Whisk dry ingredients: Combine flour, baking powder, baking soda, and salt.
3. Whisk wet ingredients: In a separate bowl, mix oil, sugar, eggs, yogurt, extracts, and lemon juice/zest.
4. Combine wet and dry: Whisk them together until a smooth batter forms.
5. Toss the peaches: Sprinkle with a tablespoon of sugar. Split them into two batches. Optionally, add cinnamon to one half.
6. Layer the cake:
   • Spread half the batter into the pan
   • Add cinnamon peaches in a single layer
   • Spread remaining batter on top
   • Top with the rest of the sugared peaches
7. Bake: Bake for 50–55 minutes, tenting with foil at 30 minutes to prevent over-browning.
8. Cool and serve: Let the cake cool at least 30 minutes before slicing. Dust with powdered sugar if desired.

For even more tips on how to work with fruits in baked goods, check out this excellent guide to baking with fresh fruit.

💡 Expert Tips for Success

• Use peaches that are ripe but not mushy.
• Don’t overmix the batter — a gentle hand keeps it tender.
• If using frozen peaches, thaw and blot them dry first.
• A springform pan makes removing the cake easier and prettier.
• Let the cake rest slightly before slicing to help it set.

🍑 Fun Variations and Substitutions

Want to mix things up? Try these simple customizations:

• Swap peaches for nectarines, plums, or cherries
• Add chopped pecans or walnuts for crunch
• Swirl in cream cheese or top with a streusel for decadence
• Use sour cream or dairy-free yogurt in place of Greek yogurt
• Try a Bundt pan or cast iron skillet for visual variety

🧁 Serving Suggestions

• Dust lightly with powdered sugar
• Serve warm with whipped cream or vanilla ice cream
• Perfect for brunch tables, potlucks, or lazy Sunday afternoons
• Enjoy with iced tea or fresh lemonade

🧊 Storage & Freezing Instructions

• Store at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze (well wrapped) for up to 3 months
• Reheat individual slices in the microwave for 10–15 seconds

❓ FAQs – People Also Ask

Can I use canned or frozen peaches?
Yes, but fresh is best. If using frozen, thaw and blot dry. Canned peaches should be well-drained and patted dry.

Do I need to peel the peaches?
Nope! You can leave the skins on — they soften as the cake bakes and add rustic texture.

Can I make this gluten-free or dairy-free?
Yes. Use a gluten-free flour blend and dairy-free yogurt to adapt the recipe.

What’s the difference between peach cake and cobbler?
Cakes have structured batter that rises around the fruit. Cobblers typically have biscuit or crumble toppings and a looser consistency.

Why is my cake soggy in the middle?
Too many peaches or underbaking can cause this. Make sure to bake fully and pat peaches dry before layering.

Can I use nectarines instead of peaches?
Absolutely! Nectarines are a close cousin and work beautifully here.

What’s the best pan for peach cake?
A 9-inch springform pan is best, but you can also use a 9-inch square or 10-inch skillet.

🍰 Final Thoughts

This fresh peach cake is everything you want in a summer bake: easy, beautiful, and full of flavor. The extra peaches ensure every slice is juicy and bright, and the Greek yogurt gives it a moist crumb that keeps you coming back for more.

Whether you’re new to baking or a seasoned pro, this is a recipe you’ll want to save, share, and return to every peach season. Serve it at your next brunch, pack it for a picnic, or just enjoy a slice with iced tea on a sunny afternoon — either way, this cake is sure to become a staple.

Ready to bake? Grab those peaches and let the magic happen! 🍑