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With juicy peaches, spices, and peach yogurt for extra taste and texture, this Fresh Peach Cake bakes up light, moist and delicious!
Best Ever Summer Peach Crumb Cake
Not quite a “cakey” cake, and not quite a coffee cake, this peach crumb cake combines the best of both worlds. With juicy peaches, spices, and peach yogurt for extra taste and texture, this peach cake bakes up light, moist, and delicious. If you’re a peach-lover, you will simply adore this cake!
And the best part? The batter is made in one bowl, and one bowl only! Hardly any mess to clean up, which is a winner in my book!
Just wait until you smell this fresh peach cake baking…the aroma is simply peachy! Get it? Peachy?
As soon as I cut myself a slice (or two), I knew I had found a winner. This cake reminds me of summer, with the flavors of cinnamon and peaches enveloped together.
So if you’re looking for a birthday dessert to make, or simply love peaches, give this recipe for a peach cake a try! I promise you’ll love it just as much as me!
Fresh Peach Cake Ingredients
The ingredients needed for this cake with peaches are few and simple. Here’s what goes into this peach crumb cake:
- All-purpose flour
- Granulated sugar
- Eggs
- Vegetable oil
- Baking soda
- Salt
- Ground cinnamon
- Fresh peaches
How to Make Peach Cake
This summer peach cake is as easy as using a boxed cake mix, but the flavor is so much better!Here are the basic steps for mastering this recipe:
- Add the ingredients to a large mixing bowl and stir until combined.
- Fold in the peaches, then pour the batter into a greased 9-inch pan.
- Make the crumb topping and sprinkle over the cake.
- Bake the peach cake until golden brown and a toothpick inserted in the middle comes out clean.
- Let cool before slicing.
Can I Use Frozen Peaches?
No, this peach crumb cake is best with fresh peaches. Frozen peaches aren’t as sweet, and they’ll alter the texture of this cake.
Can I Use Canned Peaches?
You’d likely be fine to use canned peaches in this summer peach cake recipe.Just make sure to drain them thoroughly, and opt for peaches that have been packed in their own juices versus in syrup.
Should I Peel the Peaches?
Nope, you don’t have to!
But if you’re totally averse to eating peach skins for whatever reason, you can always cut an X in teh bottom of each peach and then blanch them for a minute in boiling water. This will loosen up the skins and make them easy to peel off!
Can I Freeze Peach Cake?
I’m sure you can! The peaches may change texture once frozen, but if you’re deciding between throwing away leftovers and freezing them I say go ahead and freeze!The cake should last up to three months in the freezer.
Tips for Making Fresh Peach Cake
- When making this summer peach cake, it is important that you have ripe peaches handy. This can also be made with canned peaches, but it’s summer, so I definitely had to go with the fresh ones! When your peaches are ripe, the juices will add extra moisture and a peachy flavor to the cake.
- If your peaches aren’t quite juicy enough, add in some peach yogurt. It will lend moisture and flavor to the cake.
- Ifyou are concerned about the batter overflowing when baking, use a 9-inch springform pan instead.
Looking for more peach recipes? I’ve got you covered!
- Grilled Peaches with Cinnamon and Brown Sugar
- Slow Cooker Peach Cobbler
- Blueberry Peach Crisp
- Strawberry Peach Smoothie
- Glazed Peach Streusel Bread
5 from 1 rating
Fresh Peach Cake
Yield: 8 slices
Prep Time: 15 minutes mins
Cook Time: 55 minutes mins
Total Time: 1 hour hr 10 minutes mins
With juicy peaches, spices, and peach yogurt for extra taste and texture, this Fresh Peach Cake bakes up light, moist and delicious.
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Ingredients
For the cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- 3 eggs
- 1 cup vegetable oil, (or 3/4 cup of peach or plain yogurt - see note below)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups diced fresh peaches
For the streusel topping:
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 4 teaspoons vegetable oil
Instructions
Preheat oven to 375°F. Lightly grease a 9-inch pan with non-stick cooking spray. Set aside. (see note below)
In a large bowl, combine the flour, sugar, eggs, vegetable oil, baking soda, salt, and cinnamon.Using an electric hand mixer or whisk, mix until thoroughly combined. Fold in peaches. Spread batter in prepared cake pan.
To make the streusel topping, whisk together the flour, cinnamon, and sugar in a small bowl. Add in the oil and mix until fully combined and resembles a course mixture. Sprinkle over top of cake batter.
Bake for 45-50 minutes, or until cake is golden brown and toothpick inserted into batter comes out clean.
Remove from oven and let cool in pan for ten minutes, then place onto wire rack to cool completely.
Notes
- This cake tastes best using ripe peaches. The juice from the peaches will result in a peachy flavor.
- If your peaches are not ripe enough to emit juices, you can add peach yogurt to the batter to result in a peachy flavor.
- You can also use canned peaches, which will result in a great peach flavor.
- If you are concerned about the batter overflowing when baking, use a 9 inch springform pan instead.
- Lightly adapted from Barbara Bakes.
Serving: 1serving, Calories: 395.58kcal, Carbohydrates: 79.77g, Protein: 5.88g, Fat: 6.73g, Saturated Fat: 4.43g, Cholesterol: 61.38mg, Sodium: 452.17mg, Potassium: 129.36mg, Fiber: 1.94g, Sugar: 53.3g, Vitamin A: 214.61IU, Vitamin C: 2.54mg, Calcium: 25mg, Iron: 1.99mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.
