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Slice of peach cake on a plate.
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Peach Cake

Celebrate peach season with this easy, melt-in-your-mouth Peach Cake. A fluffy, butter-and-yogurt batter is folded with heaping cups of fresh diced peaches, topped with peach slices, and sprinkled with sugar for a crackly, golden crust.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 8 slices
Author: Nora from Savory Nothings

Ingredients

  • 2-3 fresh peaches about 1-¼ pounds
  • 1 stick butter softened at room temperature
  • ¾ cup sugar PLUS 2-3 tablespoons extra
  • 2 large eggs
  • ⅔ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ to 1 teaspoon ground cinnamon plus a sprinkle of pumpkin spice if you like extra warm spices!
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1 ⅔ cups all-purpose flour spooned and leveled; OR 1 ¼ cups scooped; OR 200g weighed out
  • powdered sugar optional, to garnish

Instructions

  • Prep:
    
Preheat your oven to 350°F. Grease an 8 or 9-inch springform pan and line the bottom with baking parchment.
  • Peaches:

    Wash the peaches and pat them fully dry with paper towels. Remove the pits.
    Cut 8 thin (about ⅓ inch thick) wedges and set aside separately. Dice the remaining peaches.
    Measure out 2 very heaping cups diced peaches and set aside. Anything extra is for snacking ;-) (You can add up to 3 cups of peaches, for us, the more fruit the better - but the cake gets a lot more moist and not everyone is a fan of that, so your call!)
    2-3 fresh peaches
  • Cream butter and sugar:

    Place the butter and sugar in a medium mixing bowl. Using an electric hand mixer, beat on high speed until pale and fluffy, 3-5 minutes.
    1 stick butter
  • Beat in eggs:

    Add each egg separately, beating for 30-60 seconds after each addition.
    2 large eggs
  • Add yogurt and vanilla:

    Add yogurt and vanilla to the egg mixture and beat on medium speed just until combined.
    ⅔ cup plain Greek yogurt, 1 teaspoon vanilla extract
  • Add seasoning and baking powder:

    Sprinkle the cinnamon and salt (and a dash of pumpkin spice if you want!) over the egg mixture, then sprinkle the baking powder evenly over the egg mixture. Immediately beat on medium-low speed until fully combined.
    ½ to 1 teaspoon ground cinnamon, 1 pinch salt, 2 teaspoons baking powder
  • Finish batter:

    Add the flour and beat on low speed (I do speed 2 on my KitchenAid hand mixer) JUST until combined. Do not overmix!

Fold the diced peaches into the batter.
    1 ⅔ cups all-purpose flour
  • Assemble in pan:

    Spread the batter in the prepared pan. Press the peach slices into the batter to create a nice look on top. Sprinkle with the remaining 2-3 tablespoons of sugar.
  • Bake:

    Bake at 350°F for 50-60 minutes in an 8-inch pan or 35-45 minutes in a 9-inch pan. Loosely cover the top with aluminum foil after 40 minutes to prevent too much browning. Allow the cake to cool in the pan for 10-15 minutes before removing. We like it warm.
    powdered sugar