The best Peach Cake

Last summer, when my neighbor brought over a basket of sun-warmed peaches from their tree, I knew exactly what to do.

The kitchen filled with the most incredible peachy sweetness as this peach cake baked and you should have seen everyone’s faces when they took that first bite!

Why I keep making this Peach Cake week after week

This peach cake has become my go-to whenever I want something that feels both rustic and special.

The tender crumb practically melts on your tongue, while generous layers of fruit create pockets of concentrated peach flavor.

I love how the natural juices from the fruit keep everything incredibly moist, and the hint of cinnamon adds just the right warmth without overwhelming the star ingredient.

If you’re looking for more ways to celebrate stone fruit season, my heavenly peach bread makes wonderful breakfast treats, while this summer peach galette offers an elegant twist for special occasions.

What goes into my Peach Cake

• 1¾ cups all-purpose flour – I always spoon and level for the perfect texture
• 1 teaspoon baking powder – helps create that lovely lift
• ½ teaspoon baking soda – works with the yogurt for extra tenderness
• ½ teaspoon salt – brings out all the flavors beautifully
• ⅔ cup vegetable oil – keeps the peach cake wonderfully moist
• ¾ cup granulated sugar, divided – just enough sweetness to complement the fruit
• 2 large eggs, room temperature – for richness and structure
• ¾ cup plain Greek yogurt, room temperature – creates that creamy, tender crumb
• 1 teaspoon vanilla extract – adds warmth and depth
• ½ teaspoon almond extract – my secret for extra flavor dimension
• 2 tablespoons fresh lemon juice – brightens everything up perfectly
• 1 teaspoon lemon zest – for that fresh, citrusy note
• 2½ cups sliced fresh peaches (about 4 medium peaches, peeled or unpeeled)
• ¾ teaspoon ground cinnamon – optional but highly recommended
• Powdered sugar for dusting – makes it look bakery-pretty

How I Make This Peach Cake

1. Prepare your oven and pan – Heat to 350°F and generously grease a 9-inch springform pan or deep cake pan.
2. Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients – In another bowl, whisk oil with ⅔ cup sugar until smooth. Add eggs one at a time, then Greek yogurt, vanilla, almond extract, lemon juice, and zest. Mix until creamy.
4. Create the batter – Pour wet ingredients into dry ingredients, stirring just until combined. Don’t overmix—the batter should look slightly thick and creamy.
5. Prepare the peaches – Toss sliced peaches with remaining 2 tablespoons sugar. Divide peaches in half, then mix one portion with the cinnamon.
6. Layer everything – Spread half the batter in your prepared pan. Top with cinnamon-sugar peaches, then remaining batter. Arrange plain sugared peaches on top.
7. Bake to perfection – Place in oven for 55-60 minutes, until a toothpick inserted in center comes out with just a few moist crumbs. Cover with foil after 35 minutes if browning too quickly.
8. Cool and serve – Let cool in pan for 40 minutes before removing sides. Dust with powdered sugar just before serving.

My go-to methods for Peach Cake success

Choose peaches that yield slightly to gentle pressure but aren’t mushy—they’ll hold their shape better during baking.

I always bring my eggs and yogurt to room temperature first; cold ingredients can make the batter seize up.

When you layer the batter, don’t worry about making it perfectly smooth—those rustic swirls just add to the homestyle charm.

The peach cake is done when the center springs back lightly to touch and the edges just start pulling away from the pan.

Follow me on Pinterest for more seasonal baking inspiration and summer dessert ideas that celebrate the best of each season!

Can I use different types of peaches?

Any variety works beautifully in this peach cake. I’ve had wonderful results with both yellow and white peaches, even donut peaches when I can find them.

Just make sure they’re ripe but still firm enough to slice cleanly.

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How should I store leftover cake?

Cover and keep at room temperature for up to 3 days, or refrigerate for up to a week.

The fruit keeps everything naturally moist, so you don’t have to worry about it drying out quickly.

Can I prepare this ahead of time?

This peach cake actually improves after sitting for a few hours as the flavors meld together.

You can bake it in the morning and serve it that evening, or even make it the day before.

What if my peaches aren’t perfectly ripe?

Toss slightly firm peaches with an extra tablespoon of sugar and let them sit for 15 minutes before using. This helps draw out their natural juices and sweetness.

The best way I serve this Fresh Peach Cake

I love serving this peach cake during those lazy summer afternoons when friends drop by unexpectedly. It’s equally at home at backyard barbecues and elegant dinner parties.

We’ve made it a tradition to bake this whenever we visit the local farmers market.