Description

This peach cake is the essence of summer—moist, buttery crumb meets tender slices of fresh peach, baked until golden and fragrant. It’s a simple yet elegant dessert that works for brunch, tea time, or after dinner. Made with basic pantry staples and ripe seasonal peaches, this cake comes together effortlessly and delivers big on flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect bite. You’ll want to bake this again and again whenever peaches are in season.

Ingredients

Scale

3 ripe but firm peaches, peeled and sliced thin
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar (plus 1 tbsp for topping)
2 large eggs
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup buttermilk or whole milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
Peel and slice peaches. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.
Add the dry mixture in three parts, alternating with the buttermilk, beginning and ending with dry. Mix until just combined.
Pour batter into the prepared pan. Smooth the top.
Arrange peach slices in a circular pattern on top of the batter. Sprinkle with 1 tbsp sugar.
Bake for 45–50 minutes or until golden brown and a toothpick inserted comes out clean.
Let cool for 10–15 minutes before releasing from the pan. Serve warm or at room temperature.

Notes

Use ripe but not overly soft peaches to ensure clean slices and prevent sogginess.

Almond extract is optional but adds depth.

Don’t overbake—check for doneness starting at 45 minutes.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 278