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Fresh Peach Cake

This Fresh Peach Cake is soft, moist, and filled with juicy fresh peaches in every bite. Perfect for summer cake recipes, easy peach desserts, and homemade fruit cakes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Wet Ingredients
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Fruit
  • 2 cups fresh peaches peeled and diced
  • Optional Toppings
  • Powdered sugar
  • Whipped cream
  • Vanilla glaze
  • Cinnamon sugar

Method
 

  1. Preheat oven to 350°F (177°C).
  2. Grease a 9-inch cake pan.
  3. Wash, peel, and dice fresh peaches into small chunks. Pat lightly dry if very juicy.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat butter and sugar until light and fluffy.
  6. Add eggs one at a time and mix well. Stir in vanilla extract.
  7. Mix sour cream into the batter until smooth.
  8. Gradually add dry ingredients into wet ingredients and mix until combined.
  9. Gently fold diced peaches into the batter.
  10. Pour batter evenly into prepared cake pan.
  11. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  12. Allow cake to cool before serving.
  13. Top with powdered sugar or whipped cream if desired.

Notes

  • Fresh ripe peaches create best flavor and texture.
  • Avoid overmixing for soft tender cake.
  • Great served warm with vanilla ice cream.
  • Store covered at room temperature up to 2 days or refrigerated up to 5 days.
  • Freeze cake slices up to 3 months.