Peach Cake

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Delicious rustic Peach Cake with almonds

Tender and moist almond scented Peach Cake

There’s so much to love about this simple and flavorful rustic summer Peach Cake. The rich, tender cake is the perfect compliment to layers of juicy fresh peaches.

The cake batter is easy to make with no mixer required. We use common pantry ingredients along with eggs, sour cream and butter to add richness and moisture.

This recipe couldn’t be easier, even for non-bakers. We layer plenty of thinly sliced summer peaches over half the batter then top with more peaches, coarse sugar and almonds. Bake and enjoy!

Choose ripe, fresh summer peaches for this cake

This cake recipe is the perfect way to use extra ripe, juicy peaches.

Thin sliced peaches melt into the thick sour cream batter and won’t sink to the bottom. The cake soaks up the peach juice creating little moist pockets of peachy goodness.

Even if the peaches are not yet fully ripe, this cake is still very good to eat. It’s a little less moist but the flavor is there.

If using not-yet-ripe peaches, you can add at least one more peach for a total of five without adding too much moisture.

Can you use canned or frozen peaches for this cake?

If using canned peaches be sure to purchase peaches in juice, not syrup. Drain the juice and reserve for smoothies or mix into your morning yogurt.

To use frozen peaches, thaw overnight in the refrigerator and drain. You’ll need about 6 cups of frozen peaches or 5 cups thawed.

Ingredients needed to make Peach Cake

For the cake batter:

• all-purpose flour – properly measured or weighed
• table salt
• baking powder – ensure your baking powder is still active
• baking soda – also important to make sure your soda is still working
• granulated sugar – or use half granulated and half brown sugar
• eggs – room temperature eggs mix in best!
• sour cream – use full fat sour cream for this recipe
• unsalted butter – use salted butter, if desired. Simply omit the additional table salt from the recipe
• vanilla extract
• almond extract

For the peach layers and topping:

• 4 large peaches – you can peel if you want, but I usually leave it on. If the peaches are on the small size, use 5 or 6 peaches.
• coarse sugar for topping the peach layers – granulated works fine, too
• sliced almonds

Optional toppings for serving:

• lightly sweetened whipped cream
• vanilla ice cream
• powdered sugar

How to make easy Peach Cake

Start by greasing a 9-inch square baking pan or cake pan and preheating the oven to 350 degrees F.

Next combine the dry ingredients in a large bowl, including the granulated sugar.

In a medium bowl whisk the eggs, then add sour cream, melted and cooled butter, vanilla and almond extracts.

Pour the sour cream mixture into the bowl with the dry ingredients. Fold together with a spatula taking care not to over mix. The batter will be thick; this is okay.

Scoop half the cake batter into the prepared pan and smooth the top. Layer half the sliced peaches over the batter, then sprinkle with half the coarse sugar.

Next dollop small spoonfuls of the remaining batter over the peaches. Carefully smooth the batter to cover the peaches.

Place all remaining peach slices on top of the cake, then add coarse sugar and sliced almonds.

Bake until golden brown on top or until a toothpick comes out with no wet batter. Moist crumbs are great, but for best results don’t overbake.

Serve slightly warm or at room temperature. Top with vanilla ice cream, whipped cream or powdered sugar.

Freezing and storing Peach Cake

Fresh Peach Cake keeps well for up to 3 days, lightly covered at room temperature. The crisp top will soften a bit over time, but it’s still great.

You can also refrigerate Peach Cake in a sealed container for up to 5 days.

We like to slice our cake and freeze in layers separated with wax paper. Peach Cake will keep in the freezer for 2 to 3 months. Thaw at room temperature or in the refrigerator.

Can you double this recipe?

This cake recipe is easily doubled and baked in a 13×9-inch pan. It will take a little longer to bake as it will be slightly thicker.

You can also bake this cake in a springform pan as we do with our Fresh Peach Breakfast Cake. The recipes are very similar but this Peach Cake is sweeter.

Bonus peach dessert recipes we know you’re going to love!

• Fresh Peach Crumb Bars
• Old-Fashioned Peach Pie
• Peach Crumble
• Easy Peach Cobbler
• Peach Galette with Blueberries
• Tasty Peach Hand Pies
• Two ingredient Peach Sherbet
• Super easy Peach Dump Cake

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