Peach Cake is a light and tender cake packed full of delicious fresh peach slices. This simple cake is the perfect way to enjoy summer flavors with a cup of coffee or tea.
Snacking on a fresh, perfectly ripe peach is always a treat but baking them up into a delicious cake makes them even better! This Peach Cake is soft, moist, and perfect for snacking on anytime of the day. And you’ll want to, too – for breakfast, an afternoon snack, and a post-dinner dessert!
Sweet, aromatic peaches are a wonderful addition to a basic vanilla-flavored cake. You will want to use ripe peaches for this cake to ensure the best flavor and texture. They add amazing fruitiness to this snack cake and become so wonderfully soft, you can easily cut through them with your fork.
Peach cake is easy to make too. No layers and no need to whip up a frosting. Just a simple cake, studded with fresh peaches and lightly dusted with icing sugar.
If you love fruity summer cakes, be sure to also check out my Triple Berry Cake with Lemon Cream Cheese Frosting, Blackberry Coffee Cake, and Lemon Ricotta Cake. And for fall vibes, you will definitely want to whip up this Apple Cake (it’s actually the recipe I used to create this peach cake)!
Why we love this recipe
- Peach cake is delicious! Ripe, juicy peaches add so much flavor to a simple cake base.
- This cake is so moist and tender.
- The cake is easy to make. While a hand mixer is needed to whip up egg whites, you don’t have to worry about making any frosting or stacking cake layers.
- You can enjoy this cake anytime of day. Enjoy for breakfast, pair with coffee or tea for an afternoon treat, or serve it up as an after-dinner dessert.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can use other fruit in addition to peaches, like making a peach blueberry cake, or even instead of peaches (nectarines, apples, pears, etc).
Ingredients in Peach Cake
- Peaches: 5 ripe peaches, thinly sliced. You can peel them or leave the peel on.
- Cinnamon: for added flavor. Just a little is added to coat the peaches, however, you can increase the amount for a more pronounced flavor.
- Eggs: The egg whites are separated from the yolks so that you can whip them up until light and fluffy.
- Sugar: granulated sugar is used in the cake and icing sugar can be used for dusting.
- Oil: vegetable oil or a similar light-tasting oil.
- Greek yogurt: Adds moisture to the cake. If you want to make this cake dairy-free, you can replace this a dairy-free yogurt or with a liquid like orange juice.
- Vanilla extract: flavor.
- Leavener: baking powder.
- Flour: all purpose flour.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Peach Cake
- Prep. Preheat oven to 350F and line a 10 inch large round baking pan (or similar) with parchment paper or grease it generously with butter.
- Prepare the peaches. In a large mixing bowl, place half the peach slices and toss them with sugar and cinnamon. Set aside.
- Whip the egg whites. Using two large mixing bowls, separate the egg yolks and egg whites. Begin by whipping the egg whites until they form stiff peaks. Set aside.
- Whip the egg yolks and wet ingredients. In a separate large mixing bowl, beat the egg yolks with the sugar. To the bowl with the egg yolks, add the oil, Greek yogurt, and vanilla extract and mix to combine.
- Complete cake batter. Add the baking powder to the bowl. Using a rubber spatula, slowly mix in the flour and the whipped egg whites, alternating between the two until it is all incorporated. The cake batter will be thick.
- Add peaches. Fold the peaches tossed in sugar and cinnamon into the cake batter. Pour the cake batter into the baking pan and use a spatula to spread it evenly. Top with the remaining peach slices.
- Bake. Bake the cake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes and then transfer it to a cooling rack to cool completely.
- Dust and serve. Once the cake is cooled, dust it with icing sugar and serve.
Storing leftover cake
While this cake is able to be kept at room temperature for a few days, I recommend storing it in the fridge as it will last longer. If you like your cake warm, you can pop it in the microwave or in the oven to warm it through. Be sure to cover the cake with plastic wrap or place it in a cake dome when storing.
You may also like:
Peach Pie Recipe
Healthy Peach Crumble Bars
Classic Cinnamon Coffee Cake Recipe
Ravani (Greek Semolina Cake)
Apple Cake (Greek Milopita)
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Peach Cake
Ingredients
For the peaches:
- 5 large peaches thinly sliced
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
For the cake:
- 4 large eggs separated
- 1 1/2 cups sugar
- 1 cup oil vegetable oil or a similar light-tasting oil
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 2 cups all purpose flour
Optional Topping:
- icing sugar for dusting over top
Instructions
- Preheat oven to 350F and line a 10 inch large round baking pan (or similar) with parchment paper or grease it generously with butter.
- In a large mixing bowl, place half the peach slices and toss them with sugar and cinnamon. Set aside.
- Using two large mixing bowls, separate the egg yolks and egg whites. Begin by whipping the egg whites until they form stiff peaks. Set aside.
- In a separate large mixing bowl, beat the egg yolks with the sugar. To the bowl with the egg yolks, add the oil, Greek yogurt, and vanilla extract and mix to combine.
- Add the baking powder to the bowl. Using a rubber spatula, slowly mix in the flour and the whipped egg whites, alternating between the two until it is all incorporated. The cake batter will be thick.
- Fold the peaches tossed in sugar and cinnamon into the cake batter. Pour the cake batter into the baking pan and use a spatula to spread it evenly. Top with the remaining peach slices.
- Bake the cake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes and then transfer it to a cooling rack to cool completely.
- Once the cake is cooled, dust it with icing sugar and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
