Peach Cake

This easy peach cake is made with pantry staples and juicy, ripe peaches. A perfect afternoon treat, this peach snack cake comes together easily and everyone loves it. Step-by-step photos teach you how to bake this gorgeous cake!

Something about the peaches this year has been irresistible. Maybe it's Justin Bieber's Peaches Song, I just can't stop with the juicy stone fruit.

This cake was based on my zucchini snack cake, but peaches release more liquid than zucchini so I adjusted a couple of things to create what I think is a scrumptious cake recipe!

I made this recipe for a July the 4th party and again that next week and I devoured so much of this cake both times. Something about a snack cake is so inviting, you just grab a square whenever, it's not as formal as slicing a layer cake.

I hope you love this peach cake recipe as much as I do!

Let's get to the recipe

Jump to:

• Ingredients
• Instructions
• Can you double
• More peach recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

For this cake, you'll need mostly pantry staples.

• Salted Butter. I prefer to bake with salted butter but you can use unsalted butter if you would like. You'll brown the butter which creates nutty, caramel undertones which pair perfectly with the peaches.
• Brown Sugar. I like to use brown sugar as well as white sugar as brown sugar has warmer undertones.
• Granulated Sugar. Good old plain white granulated sugar.
• Large Eggs. Make sure your eggs are at room temperature so they evenly incorporate into the rest of the cake batter.
• Vanilla Extract. The key to so many bakes, make sure you use real vanilla extract.
• Sour Cream. This helps tenderize the cake and create an extra moist crumb. This also needs to be at room temperature to fully combine.
• All-Purpose Flour. Make sure you measure your flour properly, too much or too little flour can cause the cake structure to be off and the taste to be wrong.
• Baking Soda. This helps the cake rise while baking. Make sure your baking soda has not expired.
• Salt. This helps bring out all the other flavors and balance out the sweetness.
• Baking Powder. Since baking soda requires an acid to rise and there is not that much acid in this recipe adding some baking powder ensures we get the right amount of lift.
• Ground Cinnamon. I LOVE cinnamon and peaches together, the warmth cinnamon provides is just beautiful!
• Peaches. I suggest using fresh peaches. If using frozen do not thaw them first, if they are overly wet then blot them dry. For canned peaches use ones in a sugar-free syrup and blot very well to remove all of the excess moisture. 

Now you could totally leave the cake as-is with no icing. But I love brown butter icing.

• Salted Butter. Since this is a frosting I like using salted butter as it helps balance it all out so it's not too sweet. We will brown this butter as well for that gorgeous nutty aroma.
• Confectioners Sugar. Make sure you measure it properly and I always suggest sifting powdered sugar as it clumps very easily.
• Vanilla Bean Paste. I love that vanilla bean paste has all the vanilla bean flecks making the frosting even prettier!
• Heavy Whipping Cream. This helps make the brown butter glaze nice and creamy!

Instructions

Preheat the oven to 350F/180C and line a 9-inch square pan with aluminum foil or parchment paper and grease all over to prevent sticking to the lining. Set aside.

In a saucepan add the butter and cook on low/medium heat for a few minutes, stirring frequently. Check out this post on how to brown butter.

Pour browned butter into a large heatproof bowl and add sugar, mix together then let cool for 5 minutes, I like to place my bowl in the fridge. Add eggs and vanilla and whisk to fully incorporate.

Mix in sour cream until fully combined.  Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.

In a small bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

Gently fold into wet ingredients until almost combined then add diced peaches. 

Gently fold together, do not over mix.

Pour batter into the prepared cake pan.

Bake for 23-28 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. Let cool on a wire rack.

In a small saucepan brown the butter, once browned pour into a heat-proof bowl to cool for 5 minutes. Add the confectioner's sugar, vanilla bean paste, and cream and whisk to combine. 

Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.

Pour on top of the cooled peach cake use an angled spatula to gently spread the frosting into an even layer.

Let the frosting set for 30 minutes at room temperature or 15 in the fridge.

Slice into squares. Any leftovers can be stored in an air-tight container for up to 3 days.

Can you double

You can totally double to make a 9" X 13" cake. Press the 2X button on the recipe card below and the bake time will be similar, 25-35 minutes, just keep a close eye on it!

More peach recipes

For a super duper easy, but delicious dessert try my peach dump cake! So so, good!

I love the combination of peaches and raspberries, this peach and raspberry galette is summers finest! Or this peach frangipane tart is scrumptious too!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Peach Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This easy peach cake is made with pantry staples and juicy, ripe peaches. A perfect afternoon treat, this peach snack cake comes together easily and everyone loves it. Step-by-step photos teach you how to bake this gorgeous cake!

• Total Time: 35 minutes
• Yield: 9-12 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Cake

• 5oz Salted Butter
• ½ cup Brown Sugar
• ½ cup Granulated Sugar
• 2 Large Eggs, at room temperature
• 2 Teaspoons Vanilla Extract
• ¼ cup Sour Cream, at room temperature
• 218 grams All-Purpose Flour
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt
• ¼ Teaspoon Baking Powder
• 1 ½ Teaspoons Ground Cinnamon
• 2 ½ Peaches, peeled and diced

Brown Butter Icing

• 2oz Salted Butter
• 120 grams Confectioners Sugar
• 1 ½ Teaspoons Vanilla Bean Paste
• 2-4 Tablespoons Heavy Whipping Cream

Cook Mode Prevent your screen from going dark

Instructions

Peach Cake

1. Preheat the oven to 350F/180C and line a 9-inch square pan with aluminum foil or parchment paper and grease all over to prevent sticking to the lining. Set aside.
2. In a saucepan add the butter and cook on low/medium heat for a few minutes, stirring frequently. Check out this post on how to brown butter.
3. Pour browned butter into a large heatproof bowl and add sugar, mix together then let cool for 5 minutes, I like to place my bowl in the fridge. Add eggs, one at a time, then add the vanilla in with the last egg. Mix in sour cream until fully combined.  Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
4. In a small bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Gently fold into wet ingredients until almost combined then add diced peaches.  Gently fold together, do not over mix. Pour batter into the prepared cake pan.
5. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. Let cool on a wire rack.

Brown Butter Glaze

1. In a small saucepan brown the butter, once browned pour into a heat-proof bowl to cool for 5 minutes. Add the confectioner's sugar, vanilla bean paste, and cream and whisk to combine. 
2. Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.
3. Pour on top of the cooled peach cake use an angled spatula to gently spread the frosting into an even layer. Let the frosting set for 30 minutes at room temperature or 15 in the fridge. Leftovers can be stored in an air-tight container for up to 3 days.

Equipment

9-inch square pan

Buy Now →

Cordless Hand Mixer

Buy Now →

OXO Kitchen Scale

Buy Now →

Notes

Peaches: I suggest using fresh peaches. If using frozen do not thaw them first, if they are overly wet then blot them dry. For canned peaches use ones in a sugar-free syrup and blot very well to remove all of the excess moisture. 

• Author: Elizabeth Waterson
• Prep Time: 10
• Cook Time: 25
• Category: Dessert
• Method: Bake
• Cuisine: American

Recipe Card powered by