Summer Peach Cake (Extra flavor)

Summer Peach Cake is a soft, buttery cake filled with fresh, juicy peaches in every bite. It’s a simple peach dessert that brings out the best of peach season — no fancy mixers or complicated steps needed.

Every summer, when peaches are in their prime, I bake this Summer Peach Cake on repeat. It started as a quick fix to use up some extra fruit — but now, it’s a family favorite I can’t skip. This cake reminds me of lazy afternoons, bare feet on the porch, and the smell of warm peaches filling the kitchen.

It’s soft, sweet, and just the right amount of crumbly around the edges. You only need one bowl and a handful of everyday ingredients to pull it together.

Whether you’re bringing it to a picnic or just baking for yourself, this cake is the perfect way to celebrate peach season.

How To Make Summer Peach Cake?

Recipe Overview

A soft, tender Summer Peach Cake made with fresh peaches, simple pantry ingredients, and topped with a sprinkle of sparkling sugar. The flavor is buttery and sweet with juicy bites of peach in every forkful.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour
• Cuisine: American
• Course: Dessert or Snack
• Difficulty: Easy
• Yield: 8 servings
• Calories: Approx. 285 per slice

Equipment You’ll Need

• Mixing bowl
• Hand whisk or fork
• Rubber spatula
• 9-inch round cake pan
• Measuring cups and spoons
• Small knife or peeler
• Wire rack for cooling

Ingredients

• 4 medium peaches, peeled and sliced
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 egg
• ½ cup buttermilk
• 2 teaspoons pure vanilla extract
• 1 tablespoon sparkling sugar, for topping

Ingredient Notes

1. Peaches:

Ripe but firm peaches hold up best while baking. If they’re too soft, they can release too much juice and make the cake soggy.

2. Buttermilk:

Adds a little tang and keeps the cake extra tender. If you don’t have it, mix ½ cup milk with 1½ teaspoons lemon juice and let it sit for 5 minutes.

3. Sparkling Sugar:

Adds a sweet crunch on top. If you don’t have it, granulated sugar works too.

4. Butter:

Use real unsalted butter, melted and cooled slightly for easy mixing.

Instructions

1. Prep the oven and pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Slice the peaches

Peel and slice the peaches. Set them aside on a paper towel to absorb any extra moisture.

3. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

4. Make the batter

In a separate large bowl, whisk together the melted butter and sugar. Add the egg and vanilla and mix until smooth. Add the buttermilk and stir until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined — avoid overmixing. The batter will be thick.

5. Layer and top

Spread the batter into the prepared pan. Gently press the peach slices into the top in a single layer — they’ll sink slightly as the cake bakes. Sprinkle with sparkling sugar.

6. Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the edges slightly crisp.

7. Cool and serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Nutrition Facts (per slice)

• Calories: 285
• Carbs: 42g
• Fat: 10g
• Protein: 4g
• Sugar: 25g
• Fiber: 2g

Serving Suggestions

This Summer Peach Cake is just right on its own, but it’s even better with:

1. A scoop of vanilla ice cream

2. Lightly whipped cream

3. A drizzle of honey

4. Served cold from the fridge for a refreshing treat

FAQ

Conclusion

I hope you give this Summer Peach Cake a try while peaches are still juicy and sweet. It’s the kind of dessert that tastes like sunshine in every bite — no mixer,

no mess, just real flavor. If you bake it, I’d love to hear how it turned out! Leave a comment or tag me on Facebook @allcooksrecipe.com