Peach Cake

Peach Cake is loaded with peaches, baked to a tender and moist crumb, then drenched with a sweet warm milk mixture and sprinkled with a crumble topping. This is an absolute must-try for anyone who loves peaches or is simply craving a sweet dessert! Once you taste this cake, you will also want to try my Fresh Strawberry Cake and Blueberry Cake!

Ingredients & Substitutions

Peaches: I used canned peaches that have been drained.

Flour: I used all-purpose flour, but if you prefer a gluten-free cake, substitute the same amount of gluten-free flour.

Baking Powder: You need 2 1/2 teaspoons of baking powder for the cake. Be sure you have fresh baking powder (not expired) for the best results.

Topping: The mixture of whole milk, unsalted butter, and granulated sugar is intended to create a sweet and flavorful liquid that is poured into holes poked into the baked cake. This step adds moisture and enhances the taste and texture of the final product.

Crumble: For added sweetness and a little crunch added to each bite, the crumble is sprinkled over the top of the cooled cake. But, the cake is still super delicious without the crumble, too!

Can I Use Fresh Peaches Instead Of Canned Peaches?

Yes. We tested the cake with both canned and fresh peaches. The consensus was that both were delicious and both had a lovely peach flavor. One difference is the canned peaches gave the cake a bit more moisture. If using fresh peaches, you will need about 2 1/2 peaches diced (no need to peel them) and bake for only 60 minutes as opposed to 70 minutes. So, no matter the season, you can get this cake made!

Can I Use A Different Pan?

Sure! If you don’t have a 7-inch springform pan, you could make this cake in an 8×8-inch or 9×9-inch baking dish. However, the cake will not bake up quite as tall and you will need to decrease the baking time. If you want to use a 9×13-inch baking dish, double the recipe, and watch the cake carefully as baking times will vary. Be sure to line any pan you use with parchment paper.

How To Store Peach Cake

To store peach cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Can I Freeze Peach Cake?

Sure! To freeze the peach cake, it’s best to freeze it without the crumble topping. To freeze the cake:

Let the cake cool completely.Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.Label and date the packaging.Place the cake in the freezer to store for up to 2-3 months.When ready to enjoy, let the cake thaw in the refrigerator overnight.

5 FROM 2 VOTES

Peach Cake

PREP TIME15MINUTES MINS