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Fresh Peach Cake

Fresh Peach Cake

When our friends dropped off a bagful of fresh peaches (off of their peach tree in their backyard!) for us, I was eager to make a treat with them! I love desserts made with fresh peaches!

peaches6I found this delicious recipe on Food Network; It’s Ina Garten’s recipe. I’d always made peach cobblers before but never a cake with peaches so I was curious how it might turn out.

peaches7And it was amazing! I loved how moist and tasty it was! The peaches in the cake are definitely the highlight of the cake. The kids loved it, too, and as a mom, that’s how I know whether or not a recipe was a huge success or a failure.

peachesYou will need 3 large fresh peaches to make this cake; but I think you could even use more if you really like peaches. Peel and cut them in slices.

peaches3Make cake batter; spread it on the bottom, sprinkle with cinnamon sugar, then peaches, and cinnamon sugar again.

peaches5Bake at 350 degrees for 45-55 minutes or until the cake is baked through. Don’t overbake or the cake will be a little dry.

peaches4I drizzled with warm caramel sauce and it was just perfect!

Fresh Peach Cake
Prep time

Cook time

Total time


Adapted and Changed from Ina Garten’s recipe
Serves: 8

  • 1 stick unsalted butter, at room temperature (I used salted butter and omitted salt)
  • 1½ cup sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature (I used plain greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large, ripe peaches, peeled, pitted, and sliced
  • (optional) warm caramel sauce

  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. (I used a 9-inch round cake pan instead)
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
  3. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. (do not overbake)
  5. Drizzle with warm caramel sauce if desired.



6 Responses to “Fresh Peach Cake”

  1. #
    Belinda @zomppa — July 26, 2013 at 3:50 pm

    Beautiful way to celebrate fresh peaches!

  2. #
    Lynna — August 10, 2013 at 5:51 pm

    This cake looks delicious!! I can`t wait to make it myself. I`m loving the look of peaches in the cake.

  3. #
    Ilona — May 10, 2014 at 7:18 am

    Loved it!! Made it twice with big success (I used canned peaches because it is not peach season yet). Today I am experimenting with cherries in stead of peaches.

  4. #
    Ann Bray — August 25, 2014 at 11:49 pm

    I don’t normally try a new recipe when I have company over but this looked too good to pass up and it was. I was going to make a peach cobbler but everyone makes peach cobbler this time of year. This was different and looked so good.

    The recipe was super easy and the flavor was amazing. I made a vanilla whipped cream to top it with and served it warm. It was a hit. I layered the peaches on the top layer so they overlapped a bit so it was pretty when it came out of the oven.

    Thank you for a great recipe that I will make again.


  5. #
    Mia — August 31, 2014 at 5:43 pm

    Great recipe!! Turned out great. Used 3 large eggs(didn’t have x-large), 5 fresh peaches (drain any juices) 3/4 cup sugar for the batter, brown sugar for the topping. Added sliced almonds to the top of the cake. Baked in a greased & floured 9″spring form pan for 1 hr. Delicious.

  6. #
    Shanna — September 14, 2014 at 4:38 pm

    Have you ever tried cooking this as a bundt cake?

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