Peach Cake is a buttery cake topped with peaches slices and cinnamon sugar. This simple cake takes just minutes to make.
One of my favorite cakes that my mom makes is a dried apricot cake. It’s a butter cake that’s studded with dried apricots and topped with cinnamon and sugar.
As much as I love that cake, I think it might be even better with peach slices!
The cake is easy to make, and it’s a simple but delicious dessert that’s perfect for summer.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Greek yogurt: You can use nonfat, 2%, or whole milk plain Greek yogurt in this cake. Whole milk Greek yogurt will give you more tender cake. You could also use regular (not fat-free) sour cream in place of the Greek yogurt.
- Almond extract: The almond extract gives the cake a lovely pop of flavor. You can also use additional vanilla extract in place of the almond extract.
- Milk: Anything from skim to whole milk will work in this recipe. Whole milk will give you more tender cake.
- Peaches: There’s no need to peel the peaches before slicing. Since the peaches are thinly sliced, the skin isn’t noticeable.
- Pecans: If you want to omit the nuts, you can.
How to make peach cake
Step 1: In a large mixing bowl, beat the butter, yogurt, and sugar together until well-combined.
Step 2: Mix in the egg whites, vanilla extract, and almond extract until combined.
Step 3: Add the flour, baking powder, and salt. Begin mixing on low speed, and mix just until combined. Don’t overmix.
Step 4: Stream in the milk, and mix until just combined.
Step 5: Pour the cake batter into the prepared cake pan, and top with fresh peach slices.
Step 6: Sprinkle pecans over peach slices.
Step 7: Top peach slices with cinnamon sugar.
Step 8: Bake until a toothpick inserted in the center comes out clean.
- Room temperature: It’s important that both the butter and yogurt or sour cream be at room temperature. Otherwise, they won’t mix well.
- Serving suggestions: The cake is delicious as-is, but it also goes well with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Store any leftover cake, covered, in an airtight container. The cake is best eaten within the first 2-3 days.
More peach dessert recipes!
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Fresh Peach Cake
- 1/4 cup butter at room temperature
- 1/4 cup plain Greek yogurt or sour cream at room temperature
- 3/4 cup granulated sugar
- 2 eggs whites from large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1/8 teaspoon salt
- 1/3 cup milk
- 1 ½ cup thinly sliced peaches
- 1/4 cup chopped pecans
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 F. Grease a deep 8-inch round (8×3) cake pan. Set aside.
- With a hand or stand mixer, beat together butter, yogurt, and granulated sugar until well-combined.
- Mix in egg whites, vanilla extract, and almond extract until well-combined.
- Add flour, baking powder, and salt. Begin mixing on low speed, and mix just until combined. Don't overmix.
- Stream in milk, and continue mixing just until batter is combined.
- Pour batter into prepared pan.
- Arrange peach slices over batter.
- Sprinkle pecans over peaches.
- Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over peaches and top of cake.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm.
- Yogurt: Can use 2% or whole milk Greek yogurt.
- Almond extract: Or an additional 1/2 teaspoon vanilla extract.
- Milk: Can use anything from skim to whole milk.
- Peaches: There’s no need to peel the peach.
- Nutrition values are estimates.
Originally published 6/26/13.
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