Summer Peach Cake

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We’ve made Smitten Kitchen’s Strawberry Summer Cake more times than we can count, but when our local fruit stand had ripe peaches, we decided to update the cake to use peaches instead. And we are so glad we did! This cake is easy to make but looks impressive with all the peaches layered on top. The peaches are sprinkled with a little sugar before going in the oven which gives the cake a sweet, almost jammy topping. We serve ours with fresh, lightly whipped cream, but you could also serve with some vanilla gelato.

The cake itself is light and ever so slightly sweet. The peaches really bring the sweetness and flavor, so make sure you’re using nicely ripened fruit. Slice the peaches to about 1/4 inch thickness and gently overlap when covering the batter. You want to cover the entire top, so the cake bubbles up around the slices while it bakes.

Summer Peach Cake

Sweet, ripe peaches are transformed into a jammy topping on this light and airy cake. Served with fresh whipped cream, it’s summer on a plate.

ingredients

6 Tbsp unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar (plus 2 Tbsp for topping)
1 large egg
1/2 cup milk
1 tsp pure vanilla extract (we recommend Nielsen-Massey)
2 ripe peaches, sliced

method

Step 1

Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.

Step 2

Mix flour, baking powder, and salt in a bowl.

Step 3

In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy (about 3 minutes). Add milk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.

Step 4

Pour batter into prepared springform pan. Arrange sliced peaches on top covering the entire cake. Sprinkle with the remaining 2 Tbsp of granulated sugar.

Step 5

Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55-65 mins).

Step 6

Let cool completely in pan on a wire rack. Slice and serve with fresh whipped cream.

tips

We recommend serving with fresh lightly whipped cream, but you could also serve with vanilla gelato. Store leftovers in an airtight container in the fridge for a few days.

Recipe adapted from Smitten Kitchen.

Print Recipe

Summer Peach Cake

Sweet, ripe peaches are transformed into a jammy topping on this light and airy cake. Served with fresh whipped cream, it’s summer on a plate.

Prep Time20 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Keyword: cake, peaches

Servings: 12 slices

Equipment

• stand mixer
• 9-inch springform pan

Ingredients

• 6 Tbsp unsalted butter softened
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar plus 2 Tbsp for topping
• 1 large egg
• 1/2 cup milk
• 1 tsp pure vanilla extract we recommend Nielsen-Massey
• 2 ripe peaches sliced

Instructions

• Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.
• Mix flour, baking powder, and salt in a bowl.
• In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy (about 3 minutes). Add milk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.
• Pour batter into prepared springform pan. Arrange sliced peaches on top covering the entire cake. Sprinkle with the remaining 2 Tbsp of granulated sugar.
• Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55-65 mins).
• Let cool completely in pan on a wire rack. Slice and serve with fresh whipped cream.

Notes

We recommend serving with fresh lightly whipped cream, but you could also serve with vanilla gelato. Store leftovers in an airtight container in the fridge for a few days.