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Fresh Peach Cake Recipe

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4.4 from 12 reviews

This Fresh Peach Cake is a moist and tender dessert featuring layers of juicy peaches with a hint of cinnamon, lemon, and almond extract for added flavor. Perfect for showcasing seasonal peaches, this cake offers a delightful balance of sweetness and freshness, baked to golden perfection in a springform pan.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
  • 2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) plain Greek yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest

Fruit

  • 2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)

Optional

  • 1/2 teaspoon ground cinnamon
  • Confectioners’ sugar for topping

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are fully combined and set aside.
  3. Combine Wet Ingredients: Whisk the oil, 2/3 cup granulated sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest in a medium bowl until the mixture is smooth and well combined.
  4. Form Batter: Pour the wet ingredients into the dry ingredients. Whisk together until the batter is creamy and slightly thick, ensuring there are no lumps and the ingredients are fully incorporated.
  5. Prepare Peaches: Toss the sliced peaches with 1 tablespoon of granulated sugar to coat evenly. Divide the peaches into two halves. Optionally, add 1/2 teaspoon ground cinnamon to one half and stir gently to blend the flavor.
  6. Layer Cake: Pour and spread half of the batter evenly in the prepared springform pan. Arrange the cinnamon-coated peaches evenly on top. Spread the remaining batter gently over the peaches, then top with the remaining plain sugared peaches.
  7. Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes. To avoid excessive browning, tent the cake loosely with aluminum foil about 30 minutes into the baking process. The cake is done when a toothpick inserted into the center comes out clean.
  8. Cool & Serve: Remove the cake from the oven and place it on a wire rack. Let it cool for at least 30 minutes or completely before slicing. Dust the top with confectioners’ sugar if desired before serving.

Notes

  • Peaches can be peeled or unpeeled based on preference.
  • For a stronger cinnamon flavor, toss all peaches with cinnamon instead of half.
  • Using room temperature eggs and yogurt helps to create a smoother batter and better texture in the cake.
  • Greasing the springform pan well ensures the cake releases easily after baking.
  • Allowing the cake to cool completely enhances flavor and makes slicing easier.

Find it online: https://recipesbyliza.com/fresh-peach-cake-recipe/