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Easy Summer Peach Cake

A delicious summer cake made with fresh or canned peaches. This easy moist cake makes the perfect snack or dessert recipe. Serve it with a scoop of ice cream!

peach cake on a black wire rack

Summer in Italy brings us homegrown veggies (thanks to my sister and brother in-laws) from zucchini, to eggplant to tomatoes. But I have to say thanks to the Italian for planting some delicious fruit trees.

Just like these beautiful perfect peaches. My husband’s second request was a homemade peach cake, his first was a Classic Italian Bellini.

This easy to make moist cake doesn’t need any frosting, although I won’t stop you from adding it if you want to.

I did serve it with a scoop of creamy vanilla ice cream which was the perfect addition.

Vanessa holding 4 peaches


How to make a Peach Cake

  • In a medium bowl whisk together the dry ingredients.
  • With electric beaters beat on medium/low speed the egg, yolk and sugar until light.
  • Then while still beating slowly add the melted butter, milk and vanilla
how to make peach cake, beating the eggs and sugar, the whisked dry ingredients in a bowl
  • Finally add the flour and beat to combine, the batter is quite thick.
  • Fold in the chopped peaches.
  • Spoon it into the prepared bundt pan, sprinkle with a little cinnamon sugar and bake.
how to make a peach cake batter made, and in the pan for baking

How to store the Peach Cake

The cake can be stored overnight at room temperature well covered, although anymore time and it should be refrigerated. It will last 4-5 days in the fridge.

The cake can also be frozen, make sure it is completely cooled before tightly wrapping it in plastic, then place the cake in an airtight freezer bag or container. I will last up to 3-4 months in the freezer.

peach cake on a wire rack and a slice on a black plate

Can you use canned or frozen Peaches?

If using canned peaches be sure to drain them well, let them sit in a strainer for about 15 or 20 minutes before you chop them. Frozen peaches should be chopped but not thawed.

peach cake on a wire rack

I also decided to add one of my favourite toppings on the cake before baking, I sprinkled it with a couple of tablespoons of cinnamon sugar.

How to make Cinnamon Sugar

In a small bowl mix together 1/4 cup of granulated sugar and 2-3 teaspoons of ground cinnamon. The cinnamon sugar can be stored in a mason jar or an airtight container.

It should be kept in a cool dry place, it will last up to two years, it’s still good after two years but it may loose the strength of the cinnamon.

Cinnamon sugar is delicious not only sprinkled on this peach cake before baking, but also on warm buttered toast (one of my favourites), pancakes or waffles or how about on oatmeal or cereal for breakfast?

peach cake on a black wire rack

If you love Peaches then maybe you will like these other Peach Desserts

So if you are like us and love fruit desserts during the Summer, or anytime for that matter. I hope you give this Peach Cake a try and let me know how it goes.

up close slice of peach cake with a scoop of ice cream on a black plate
peach cake on a black wire rack

Easy Summer Peach Cake

Rosemary Molloy
A delicious summer cake made with fresh peaches. This easy moist cake makes the perfect snack or dessert recipe. Serve it with a scoop of ice cream!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 310 kcal


  • 1/2 cup + 1 1/2 tablespoons butter (melted and cooled) (120 grams)
  • 2-3 ripe peaches peeled, pitted and chopped (2 cups)
  • 2 cups all purpose flour (260 grams)
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup sugar (100 grams)
  • 1/3 cup milk (80 grams)
  • 1 teaspoon vanilla


  • 1-2 tablespoons cinnamon sugar*

*To make cinnamon sugar mix together 1/4 cup of granulated sugar and 2-3 teaspoons of cinnamon.


    • Pre-heat oven to 350F (180C). Grease and flour a 9-9 1/2 inch (24 cm) bundt pan or 8 inch(20cm) round cake pan.
    • In a small pot melt the butter, set aside to cool.
    • Toss the chopped peaches with 1 teaspoon of flour, set aside.
    • In a medium bowl whisk together the flour, baking powder and salt.
    • On low/medium speed beat the egg, yolk and sugar until light, approximately 3-4 minutes, then slowly add the cooled melted butter while continuing to beat, then add the milk and vanilla and combine, add the flour mixture and beat just to combine. The batter will be thick. Fold in the chopped peaches, then add the batter to the prepared cake pan. Sprinkle with cinnamon sugar and bake for approximately 30-40 minutes. Check for doneness with a toothpick. Let cool before removing from pan. Serve with a scoop of ice cream if desired. Enjoy!
    • To make cinnamon sugar, mix together the sugar and cinnamon.


    The extra cinnamon sugar can be stored in a closed jar and kept in a dry area.


    Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 123mg | Potassium: 229mg | Fiber: 1g | Sugar: 18g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


    1. 5 stars
      I made this today with peaches from my tree and it was very light and not too sweet which was nice. Came together quickly. I doubled it and baked it in two 9” cake rounds. Thank you.

    2. 5 stars
      Thank you for recipe, I made it today (I did not have peaches and had to substitute by nectarines) – the cake has nice moist texture and great with tea

    3. 5 stars
      I love this recipe! It’s a great summer treat. The batter itself is very tasty and buttery with a crispy crust and the peaches are juicy and flavorful. I had some not very ripe peaches – perfect for this cake, they were maybe three cups and added them all. I’ll definitely make it again!

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