Okay, friends, let’s talk about summer. Specifically, let’s talk about that fleeting, glorious moment when peaches are at their absolute peak. Juicy, fragrant, practically bursting with sunshine… it’s a crime *not* to bake with them. And while peach cobbler definitely has its place (and believe me, I make a mean one), my Grandma Rose’s peach cake recipe is something truly special. It’s like a coffee cake, but elevated with the most incredible fresh peach flavor, a soft crumb, and a simple glaze that just melts in your mouth. It’s honestly the perfect way to celebrate peach season, and it’s so easy, even a baking newbie can nail it. I’ve made this peach cake recipe more times than I can count, and every time, it’s like a little taste of home. There’s just something about it that screams comfort and joy. I almost always have all the ingredients on hand!

What is a peach cake?

So, what exactly *is* a peach cake? Well, think of it as the love child of a coffee cake and a peach pie. It’s essentially a tender, moist cake studded with juicy pieces of fresh peach. Unlike a layered cake with frosting, this one is all about simplicity and letting the natural flavors of the peaches shine. It gets a light glaze, not a heavy frosting, which just adds a touch of sweetness without overpowering the fruit. My grandma always said it was a “lazy woman’s pie,” and honestly, she wasn’t wrong. It’s way easier than making a pie crust! The best part? It’s incredibly versatile. You can enjoy it warm from the oven, at room temperature, or even slightly chilled. It’s just good, plain and simple. It is definitely a dish the whole family enjoys.

Why you’ll love this recipe?

Oh, where do I even begin? There are so many reasons to adore this peach cake recipe. First and foremost, the flavor is out of this world. The sweetness of the peaches perfectly complements the buttery, tender cake. Then, there’s the simplicity. Seriously, this is one of the easiest cakes you’ll ever make. No fancy equipment required, just a couple of bowls, a whisk, and a baking pan. It’s also surprisingly cost-effective. Peaches are the star, but the rest of the ingredients are pantry staples that you probably already have on hand. What I love most is how incredibly versatile it is. It’s perfect for breakfast, brunch, dessert, or even just a midday snack. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoy it on its own with a cup of coffee. You really can’t go wrong! For me, it hits that sweet spot of tasting incredible while being super simple to make – plus, it feels extra special because it’s tied to my grandmother’s memory, like my Chocolate Chip Cookies!

How do I make a peach cake?

Quick Overview

Making this peach cake recipe is truly a breeze. Basically, you’ll whisk together the dry ingredients, then the wet ingredients, combine them, fold in the diced peaches, and bake until golden brown. Once it’s cooled slightly, you’ll drizzle it with a simple glaze. The best part is that it’s incredibly forgiving. Don’t worry about being too precise with your measurements or overmixing the batter. It’s meant to be rustic and simple, which is why I think it always turns out so well, even when I’m feeling rushed.

Ingredients

For the Main Batter:
* 1 1/2 cups all-purpose flour: I prefer unbleached for a slightly nuttier flavor.
* 1 teaspoon baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1/2 teaspoon baking soda: This helps to create a tender crumb.
* 1/4 teaspoon salt: Balances the sweetness.
* 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s *actually* softened, not melted.
* 3/4 cup granulated sugar: You can use a little brown sugar for a richer flavor.
* 2 large eggs: Room temperature eggs will incorporate better.
* 1/2 cup sour cream: This is the secret ingredient for a super moist cake! You can substitute plain Greek yogurt if you’re in a pinch, but I really do prefer the sour cream.
* 1 teaspoon Vanilla Extract: Adds a lovely depth of flavor.

For the Peach Filling:
* 3 medium peaches, peeled and diced: Freestone Peaches are the easiest to work with. I usually go with whatever looks best at the farmer’s market! If the peaches are really ripe, you can skip the peeling. * 1 tablespoon all-purpose flour: 1 teaspoon all purpose flour. How do you remove peach juice from a cake?

For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps! * 2-3 tablespoons milk: Start with 2 tablespoons and add more until you reach your desired consistency. * 1/2 teaspoon vanilla extract: Optional, but I think it adds a nice touch.

How do I learn step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. If you want to remove stains from the paper, line it with parchment paper. I always do this, because sometimes the edges of the cake get stuck, and it’s just easier to lift. What is the whole thing out there? How do you keep a pan clean?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. What is the best way to whisk baking powder and baking soda together? Which leads to the best rise? How do I avoid having dense spots on my cake?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure your butter is truly soft but not melted, otherwise the batter will have a greasy smell. How did you learn this?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in a tough cake. Just mix until the flour disappears – that’s the sweet spot!

Step 5: Prepare Filling

In a separate bowl, toss the diced peaches with the flour. How do you prevent peaches from sinking to the bottom of a cake? Is it too wet? I even pat the peaches dry with a paper towel before, just in case they’re super juicy!

Step 6: Layer

Half of the batter should be poured into the prepared baking pan. Sprinkle evenly with peach mixture, and pour the remaining batter over the peaches.

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If you start checking for doneness at 30 minutes, check the oven time to see if it’s done. The top should be a lovely golden brown. If it’s browning too quickly, you can loosely tent it with foil during the last few minutes of cooking. I’ve had to do this a few times!

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract. Once the cake is completely cool, drizzle it with the glaze. I like to use a fork to create an even drizzle.

Step 9: Slice & Serve

What is the best way to serve a cake? How do I store leftovers in an airtight container at room temperature for up to 3 days?

What is the best way to serve it?

What are some of the best peach cake recipes? How do I enjoy life?

For Breakfast:Serve warm with a dollop of Greek yogurt and honey. What is the best way to enjoy a latte or coffee? I like to add a little granola for crunch!

For Brunch:What is the best way to serve your brunch spread? Arrange slices on a platter with fresh berries and mint. Is it good with a glass of sparkling wine? I love to add other baked goods, such as Chocolate Chip Muffins or scones.

As Dessert:Serve warm with vanilla Ice Cream or whipped cream. A drizzle of caramel sauce or a sprinkle of chopped nuts would also be delicious. Sometimes I even broil it for a minute or two to get the top slightly caramelized!

For Cozy Snacks:What is a good snack for an afternoon tea? What are some great picnics to take with you? What is the best way to eat tea?

My family loves to make it into an Ice Cream sandwich. What is the best way to serve vanilla ice cream? Is it a hit with the kids? I’ve even tried grilling a slice for 2 seconds on each side – the slight char adds tastiness.

How do I make a perfect peach cake?

What are some of the best peach cake recipes ever? What are some of my top tips?

Peach Prep:Use ripe peaches, but not overripening. They should be slightly soft to the touch, and not mushy. If your peaches are very juicy, pat them dry with a paper towel after dicing to prevent the cake from sticking. How do you prevent your skin from becoming I always peel my peaches, but if you prefer, you can leave the skins on.

Mixing Advice: Be careful not to overmix the batter. Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and then gently fold in the peaches. I find that using a rubber spatula is best for this step, as it allows you to gently incorporate the ingredients without overworking the batter.

Ingredient Swaps:If you don’t have sour cream on hand, you can substitute plain Greek yogurt. Is brown sugar better than granulated sugar? For a vegan version, use plant-based butter substitute and flax egg (1 tablespoon ground). How do I mix flaxseed with water?

Baking Tips:How do you check for doneness in an oven? If the top of the cake is browning too quickly, you can loosely tent it with foil during the last few minutes. Is it possible to bake for a few minutes Let the cake cool completely before glazing to prevent the glaze from melting. I learned that one the hard way – it was a sticky mess!

Glaze Variations:For a lemon glaze, substitute lemon juice for milk. How do you make a cinnamon glaze? Add 1/4 teaspoon ground cinnamon to the powdered sugar. What are some good ways to add rum to a glaze? Is it good to sprinkle toasted nuts on top of the glaze before it sets? What are some good substitutes for pecans, walnuts or almonds?

I also recommend using a light-colored baking pan, as dark pans can cause the edges of the cake to be uneven. Why do people brown too quickly? If you’re using parchment paper to line the pan, make sure to leave some overhang on the sides. How do I lift a cake out of the pan? What are the little details that make a big difference?

What are the Storing and Reheating Tips?

This peach cake recipe is best enjoyed fresh, but it can also be stored for later. What are some tips for storing and reheating food?

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. To prevent it from drying out, you can place a slice of bread in the container with the cake. The bread will absorb any excess moisture and keep the cake nice and moist.

Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture. I find that the refrigerator can dry out the cake slightly, so I recommend wrapping it tightly in plastic wrap before placing it in the container.

Freezer Instructions: Wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices for a quick and easy treat. Just wrap each slice separately in plastic wrap and then in foil.

Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to add the glaze until after it’s thawed. This will prevent the glaze from becoming sticky or runny. You can also make the glaze ahead of time and store it in an airtight container in the refrigerator for up to a week. Just whisk it before using.

I’ve also found that reheating the cake in the microwave for a few seconds can help to restore some of its moisture and flavor. Just be careful not to overheat it, as it can become tough. And if you’re reheating it in the oven, wrap it in foil to prevent it from drying out.

Frequently Asked Questions

Final Thoughts

This peach cake recipe is more than just a dessert; it’s a little slice of summer sunshine. It’s the perfect way to celebrate the fleeting beauty of peach season, and it’s so easy to make that anyone can do it. I promise, the aroma alone will fill your kitchen with warmth and happiness, and the taste will transport you to a happy place. I truly hope you give this recipe a try. It’s a classic for a reason, and I know you’ll love it as much as my family does. And if you’re looking for other easy cakes, maybe give my quick and easy apple cake a try! Happy baking, friends! I can’t wait to hear how your peach cake turns out. Leave a comment below and let me know what you think! I’d love to hear if you made any variations, too!