Fresh from the Kitchen: Recipes & Food Inspiration
- Use fresh peaches; avoid frozen peaches because they release extra moisture and don’t slice or arrange well.
- Toss peach slices with brown sugar and arrange them by hand on the batter; leave any accumulated juices in the bowl.
- Bake in a greased 9-inch springform pan at 350°F for 40 to 50 minutes; cool at least 30 minutes before removing the ring.
- Use a batter with sour cream and vegetable oil for a tender, moist crumb; avoid substituting melted butter.
- Store in an airtight container: room temperature up to two days or refrigerated up to five days; dust with powdered sugar before serving.
This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown. This peach cake is easy and unfussy, making it perfect for brunch or a simple summer dessert. Serve it as-is or dust it with powdered sugar right before serving!
Hey there, and welcome back, friends.
Sometimes you just need a simple, rustic cake made with seasonal fruit. This peach snack cake is the perfect example of that! With summer being so busy and hot, we need something easy to make for dessert.
This cake recipe is versatile too! You could use any seasonal fruit, not just ripe, juicy peaches. I’m thinking plums, apples, pears, etc., would be great options. I know you’ll find yourself baking this cake again and again!
It’s not just a snack cake for enjoying with tea or coffee, but it’s also an easy weeknight dessert recipe. It’s a light dessert that is great for any occasion.
Let’s chat a little about the ingredients. I used lemon zest to brighten the peach flavor. I chose fresh peaches as the main ingredient.
Frozen peaches aren’t the best choice since they’re usually cut into larger slices or chunks that don’t arrange as nicely over the batter. They also release extra moisture as they bake, which can affect the finished texture of the cake.
With all of the activities over the summer and with the kids home, we need unfussy cakes! Save the fancy cake decorating for over the winter. There are no fancy decorating techniques needed for this snack cake. The peach slices are beautiful on their own. A light dusting of powdered sugar is all that is needed to make this cake elegant.
The next time you see fresh peaches at your grocery store or farmer’s market, grab some and make this cake! You won’t regret it and your family will love it!
Ingredients
- a few fresh peaches
- brown sugar
- all-purpose flour
- sea salt
- baking powder
- baking soda
- granulated sugar
- vegetable oil
- sour cream
- a few large eggs
- vanilla bean paste, or vanilla extract
- lemon zest
- powdered sugar, optional for serving
How to Make a Peach Snacking Cake
Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Toss the peaches with the brown sugar in a small bowl and set aside.
Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.
Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick.
Pour the batter into the prepared pan and spread it into an even layer.
Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
Dust the cake with powdered sugar if you like before slicing and serving.
How to Store
Store homemade peach snack cake at room temperature in an airtight container for up to two days or store in the fridge for up to five days.
More Peach Dessert Recipes
What do you think of this homemade peach cake recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Peach Cake Recipe
Prep Time
20 minutes
Cook Time
50 minutes
Additional Time
30 minutes
Total Time
1 hour 40 minutes
Ingredients
- 1 ½ cups thinly sliced fresh peaches, about 3 small or 2 medium peaches
- 1 tablespoon brown sugar, packed
- 1 ½ cups all-purpose flour
- ½ teaspoons sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup granulated sugar
- ½ cup vegetable oil
- ⅔ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla bean paste, or vanilla extract
- 2 teaspoons lemon zest, from about 1 medium lemon
- Powdered sugar, optional for serving
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
- Toss the peaches with the brown sugar in a small bowl and set aside.
- Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
- In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.
- Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick. Pour the batter into the prepared pan and spread it into an even layer. Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
- Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
- Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
- Dust the cake with powdered sugar if you like before slicing and serving.
Notes
The cake needs to cool for at least 30 minutes before slicing and serving but you can let it cool completely if you prefer.
Recipe Tips and Testing Notes
- Slice the peaches to a thickness of approximately ⅛-inch.
- Ripe peaches that are still on the firm side work best. Peaches that are too ripe tend to fall apart when tossed with the brown sugar.
- Do not dump the peaches on top of the cake. Instead, arrange them evenly over the surface. There’s no need to press them into the batter.
- In testing, both sour cream and whole milk Greek yogurt worked in the cake. I prefer the richness and flavor of the cake made with sour cream.
- The combination of vegetable oil and sour cream ensures the cake remains soft and moist. I do not recommend substituting melted butter for vegetable oil, as it may result in a drier, crumbly texture.
- You can also make this cake with an equal amount of sliced apricots, plums, or nectarines.
Do I need to use a springform pan? A 9-inch springform pan is the best option since it is deep enough to allow plenty of room for the cake to rise during baking. If you don’t have a springform pan, you can use a 9-inch cake pan that is at least 2 inches deep.
Can I use frozen peaches? No, I do not recommend using frozen peaches for this recipe. They are typically pre-cut into large slices or diced, which does not work well for this specific cake.
Recommended Products
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Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 236Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 39mgSodium: 192mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 3g
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