Nothing says summer like a slice of tender cake flecked with ripe peaches. This easy peach cake delivers a custardy, fruit-packed base and a light, cake-like top. It’s simple to make, doesn’t need a mixer, and tastes like a homestyle peach cobbler dressed up for guests.
Why this peach cake is perfect for warm-weather gatherings
This recipe balances bright fruit and a soft cake layer. The peaches sink into a creamy lower layer while the reserved batter bakes into a golden crust on top. It’s not overly sweet, and the texture contrast keeps every bite interesting.
- Requires no electric mixer — whisk by hand.
- Uses simple pantry staples and fresh peaches.
- Ideal for casual company or a picnic dessert.
What you’ll need to shop for
Choose firm peaches for the best result. Too-ripe fruit releases excess juice and can make the batter too wet.
- Peaches: 3 large or 4 medium, peeled, pitted, sliced thin.
- Flour: 1 cup plus 2 tablespoons, divided.
- Sugar: 1 cup plus 1 tablespoon, divided.
- 2 teaspoons baking powder and 1/2 teaspoon salt.
- 1 whole egg and 2 egg yolks.
- 1 cup vegetable oil and 1 cup whole milk.
- 1 1/2 teaspoons vanilla extract.
- Powdered sugar for dusting.
Quick prep and oven details
- Preheat oven to 350°F (175°C).
- Use a 9-inch round pan. Parchment and a light spray help release.
- If using a springform pan, wrap it in foil and place on a rimmed baking sheet to catch any juices.
- Prep time: about 10 minutes. Bake time: roughly 50–60 minutes. Cooling: 2–3 hours.
Step-by-step baking method
Mix the dry and wet bases
- Whisk together 1 cup flour, 1 cup sugar, baking powder, and salt in a bowl.
- In a separate large bowl, combine milk, oil, vanilla, and the whole egg. Whisk until smooth.
- Stir the dry mix into the wet mixture until incorporated.
Separate and build the layers
- Reserve about 1 cup of the combined batter in a second bowl. This will become the top layer.
- To the remaining batter, whisk in the 2 egg yolks. Gently fold in the sliced peaches.
- Pour the peach-studded batter into the prepared pan and spread it evenly.
- Add 2 tablespoons of flour to the reserved batter, stir, and spoon it over the peach layer. The thin batter will create a cake-like top as it bakes.
- Sprinkle 1 tablespoon of granulated sugar across the top for a light crunch and color.
Baking, cooling, and finishing touches
Bake 50–60 minutes, or until a toothpick near the center comes out clean. If the top browns too fast, tent with foil.
- After baking, let the cake cool completely on a rack for 2–3 hours.
- If you used a springform, run a thin knife around the edge before removing the ring.
- Dust with powdered sugar just before serving.
Variations, tips, and serving suggestions
- Serve warm with vanilla ice cream or a dollop of whipped cream for a richer dessert.
- Try adding a teaspoon of lemon zest to the batter for brightness.
- This cake doubles as a Peach Cobbler alternative when you want a simpler assembly.
- Leftovers keep covered in the refrigerator for 2–3 days.
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