18 Delicious Peach Cake Recipes Sweet and Savory

Get ready to fall in love with peaches all over again! Whether you’re craving a sweet summer dessert or a surprising savory twist, these 18 peach cake recipes have something for every home cook. From classic cobblers to inventive bakes, let’s explore the juicy, versatile world of peach cakes together—your next favorite treat is waiting!

Classic Southern Peach Pound Cake

Picture this: a golden, buttery masterpiece that whispers sweet nothings of Georgia orchards and Southern hospitality. This isn’t just cake; it’s a slice of sunshine with a crumb so tender it might just ask you to pull up a rocking chair and stay awhile. Let’s bake a memory, shall we?

Serving: 12 | Pre Time: 25 minutes | Cooking Time: 70 minutes

Ingredients

• 3 cups (360g) cake flour, sifted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (2 sticks) European-style unsalted butter, at room temperature
• 2 3/4 cups (550g) granulated sugar
• 6 large pasture-raised eggs, lightly beaten and at room temperature
• 1 cup (240ml) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 3 medium) ripe peaches, peeled, pitted, and finely diced

Instructions

1. Preheat your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) Bundt pan with softened butter and dust lightly with flour, tapping out the excess.
2. In a medium bowl, whisk together the sifted cake flour, fine sea salt, and freshly grated nutmeg until fully incorporated. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature European-style unsalted butter and granulated sugar on medium-high speed for 5-7 minutes, until the mixture is pale, fluffy, and almost white. Tip: Proper creaming is non-negotiable for that signature pound cake texture.
4. With the mixer on low speed, gradually add the lightly beaten pasture-raised eggs in 4-5 additions, mixing for 30 seconds after each addition and scraping down the bowl as needed.
5. Add the room-temperature full-fat sour cream and pure vanilla extract to the batter. Mix on low speed just until combined, about 30 seconds.
6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold in the dry ingredients (the flour mixture) in three additions, mixing only until no dry streaks remain. Tip: Overmixing at this stage develops gluten and leads to a tough cake.
7. Gently fold in the finely diced ripe peaches until just evenly distributed throughout the batter.
8. Spoon the batter into the prepared Bundt pan. Use the spatula to smooth the top into an even layer.
9. Bake on the center rack for 65-75 minutes, or until a long wooden skewer inserted into the center of the cake comes out completely clean with no wet crumbs. Tip: Do not open the oven door during the first 50 minutes of baking to prevent the cake from collapsing.
10. Transfer the pan to a wire cooling rack. Let the cake cool in the pan for exactly 25 minutes.
11. Carefully invert the pan onto the cooling rack to release the cake. Allow it to cool completely, about 2 hours, before slicing.

This cake boasts a dense, velvety crumb that melts on the tongue, punctuated by juicy bursts of peachy sweetness. The flavor is a sublime balance of rich butter and bright fruit. Try serving a thick slice slightly warmed with a dollop of bourbon-spiked whipped cream for a truly decadent experience.

Peach Cobbler Dump Cake

Kick off your oven and get ready for a dessert that’s so ridiculously easy, you’ll wonder why you ever bothered with fussy pastries. This Peach Cobbler Dump Cake is the ultimate lazy baker’s triumph—where a few humble ingredients magically transform into a bubbling, golden-brown masterpiece that tastes like a hug from Grandma (if Grandma used a boxed cake mix). It’s the dessert equivalent of finding money in your pocket, and trust me, your taste buds will be doing a happy dance.

Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

– 2 (15-ounce) cans of sliced peaches in heavy syrup, undrained
– 1 (15.25-ounce) box of yellow cake mix
– ½ cup (1 stick) of unsalted butter, clarified
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of ground cinnamon
– ¼ teaspoon of fine sea salt
– Vanilla bean ice cream, for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with a neutral cooking spray.
2. Pour both cans of undrained sliced peaches in heavy syrup evenly into the bottom of the prepared baking dish.
3. Sprinkle the entire box of yellow cake mix uniformly over the peaches, avoiding clumps for even baking.
4. Drizzle the pure vanilla extract evenly over the dry cake mix layer.
5. In a small saucepan over low heat, melt the unsalted butter until it clarifies, about 3-4 minutes, then remove from heat immediately to prevent browning.
6. Slowly pour the clarified butter in a steady stream over the cake mix, covering as much surface area as possible to promote a crisp topping.
7. Evenly sprinkle the ground cinnamon and fine sea salt over the buttered layer.
8. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is deeply golden brown and the edges are bubbling vigorously.
9. Remove from the oven and let it rest on a wire rack for 15 minutes to allow the filling to set slightly before serving.
10. If desired, scoop portions into bowls and top with a generous dollop of vanilla bean ice cream while still warm.

Yield to that warm, gooey peach filling mingling with the buttery, crisp cake topping—it’s a textural dream of soft fruit and crunchy crumble. Serve it straight from the dish for a rustic family-style treat, or fancy it up with a drizzle of bourbon caramel sauce for an adult twist that’ll have everyone begging for seconds.

Fresh Peach Upside-Down Cake

Fancy a dessert that flips the script on tradition? This Fresh Peach Upside-Down Cake is a summery spectacle where juicy peaches caramelize into a sticky-sweet crown, and a tender, buttery cake cradles it all. It’s the kind of showstopper that makes you look like a pastry pro, with minimal fuss and maximum ‘wow’ factor.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 4 medium ripe peaches, peeled, pitted, and sliced into ½-inch wedges
– ½ cup unsalted butter, divided
– ¾ cup light brown sugar, packed
– 1 ½ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ¼ teaspoon fine sea salt
– ¾ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ cup whole milk, at room temperature

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. In a 9-inch round cake pan, melt ¼ cup of the unsalted butter over low heat on the stovetop, swirling to coat the bottom evenly.
3. Sprinkle the light brown sugar evenly over the melted butter in the pan.
4. Arrange the peach slices in a single, tight layer over the sugar-butter mixture, creating a decorative pattern.
5. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully combined.
6. In a separate large bowl, using an electric mixer on medium speed, cream the remaining ¼ cup of unsalted butter with the granulated sugar for 3-4 minutes until light and fluffy.
7. Tip: Ensure your butter is at cool room temperature for optimal aeration during creaming.
8. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, beating well after each addition until fully incorporated.
9. Beat in the pure vanilla extract until just combined.
10. Alternately add the dry flour mixture and the whole milk to the wet ingredients, beginning and ending with the flour, mixing on low speed until the batter is smooth and no dry streaks remain.
11. Tip: Avoid overmixing after adding the flour to prevent a tough cake texture.
12. Gently spoon the batter over the arranged peaches in the pan, spreading it evenly with an offset spatula to cover them completely.
13. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14. Tip: Check for doneness at 40 minutes, as oven temperatures can vary—the top should be golden brown and spring back lightly when touched.
15. Immediately run a thin knife around the edge of the pan to loosen the cake.
16. Place a serving plate upside-down over the pan and, using oven mitts, carefully invert the cake onto the plate in one confident motion.
17. Let the cake rest for 1 minute before gently lifting the pan off, allowing the caramelized peaches to release.
18. Serve the cake warm or at room temperature.

Expect a cake with a moist, tender crumb that perfectly contrasts the glossy, caramelized peach topping. Each slice offers a burst of fruity sweetness balanced by the rich, buttery cake base—ideal served à la mode with a scoop of vanilla bean ice cream or alongside a dollop of freshly whipped cream for an extra indulgent touch.

Peach and Cream Cheese Coffee Cake

Oh, the audacity of a coffee cake that dares to be both breakfast and dessert! This peach and cream cheese marvel is the ultimate brunch flex, a buttery, crumbly, fruit-studded masterpiece that will have your guests questioning your life choices (in the best way possible). It’s the sweet, tangy, and utterly indulgent answer to the question, ‘What should I bake when I want to feel fancy but also deeply comforted?’

Serving: 9 | Pre Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1 cup full-fat sour cream
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– 8 ounces full-fat cream cheese, softened to room temperature
– 1/4 cup confectioners’ sugar
– 2 cups fresh peaches, peeled, pitted, and diced into 1/2-inch pieces
– 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch square baking pan.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until fully combined.
3. Using a pastry cutter or your fingertips, work the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Reserve 3/4 cup of this crumb mixture in a small bowl for the topping later.
5. In a separate medium bowl, whisk the full-fat sour cream, lightly beaten pasture-raised egg, and pure vanilla extract until smooth and homogenous.
6. Tip: Ensure all wet ingredients are at room temperature to prevent the batter from seizing and to promote even baking.
7. Pour the sour cream mixture into the large bowl with the remaining crumb mixture and fold gently with a spatula just until no dry streaks remain; do not overmix.
8. Spread this batter evenly into the prepared baking pan using an offset spatula.
9. In another medium bowl, beat the softened full-fat cream cheese and confectioners’ sugar with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes.
10. Dollop the cream cheese mixture in small spoonfuls over the batter in the pan, then use a knife to swirl it gently into the batter, creating a marbled effect.
11. Evenly scatter the diced fresh peaches and chopped pecans over the top of the batter.
12. Sprinkle the reserved 3/4 cup of crumb mixture evenly over the peaches and pecans to form the topping.
13. Tip: For an extra-crisp topping, press the crumbs lightly into the surface without compacting them too much.
14. Bake in the preheated 350°F oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
15. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
16. Remove the pan from the oven and place it on a wire cooling rack; allow the coffee cake to cool completely in the pan for at least 1 hour before slicing.

Marvel at the textural symphony: a tender, moist crumb gives way to pockets of tangy cream cheese and juicy peaches, all crowned by a buttery, nutty streusel that shatters with each bite. Serve it slightly warm with a dollop of whipped cream for a decadent dessert, or enjoy a square with your morning coffee as a gloriously indulgent start to the day. This cake’s flavor deepens beautifully overnight, making it a brilliant make-ahead option for effortless entertaining.

Gluten-Free Peach Almond Cake

Venture beyond the gluten-free graveyard of cardboard-like desserts and meet your new summer fling—a cake so tender, juicy, and downright delightful, it’ll make you forget it’s missing anything at all. Picture sun-ripened peaches snuggled into a nutty, buttery crumb that’s light as a cloud and twice as dreamy. This isn’t just a cake; it’s a vacation on a plate, ready to rescue your taste buds from the ordinary.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1 ½ cups superfine almond flour
• ½ cup fine white rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ¾ cup granulated cane sugar
• ½ cup clarified butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 medium ripe peaches, pitted and thinly sliced
• 2 tablespoons turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with clarified butter, then line the bottom with parchment paper.
2. In a medium mixing bowl, whisk together the superfine almond flour, fine white rice flour, baking powder, and fine sea salt until fully combined and aerated.
3. In a separate large bowl, combine the granulated cane sugar and melted clarified butter, whisking vigorously for about 2 minutes until the mixture is pale and slightly fluffy.
4. Gradually stream in the lightly beaten pasture-raised eggs to the sugar-butter mixture, whisking continuously until fully incorporated and smooth.
5. Stir in the pure vanilla extract until just blended into the wet ingredients.
6. Gently fold the dry flour mixture into the wet ingredients using a rubber spatula, mixing until no streaks of flour remain and the batter is homogeneous. Tip: Avoid overmixing to keep the cake tender.
7. Pour the batter into the prepared cake pan and use an offset spatula to spread it into an even layer.
8. Arrange the thinly sliced peaches in a concentric circular pattern over the top of the batter, slightly overlapping the slices.
9. Sprinkle the turbinado sugar evenly over the arranged peaches. Tip: The coarse sugar adds a delightful crunch and caramelized finish.
10. Bake on the center rack of the preheated oven for 45 to 50 minutes, or until the cake is golden brown, the edges pull away from the pan, and a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Tip: This resting period helps the structure set for cleaner slicing.
12. Carefully invert the cake onto the wire rack, remove the parchment paper, then flip it right-side-up to cool completely before serving.

You’ll be rewarded with a cake boasting a moist, delicate crumb that’s subtly nutty from the almond flour, perfectly complemented by the juicy, caramelized peaches. Yield to its charms by serving it slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for an irresistible contrast.

Peach Yogurt Cake with Honey Glaze

Ever had a cake so delightfully moist it practically winks at you? This peach yogurt cake with honey glaze is that cheeky dessert—a fluffy, fruit-kissed marvel that’ll have you sneaking slices before it even cools. Trust me, your taste buds are about to throw a party.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 cup full-fat Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 cup ripe peaches, peeled and finely diced
• ¼ cup wildflower honey
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.
4. Tip: Scrape down the bowl’s sides halfway through to ensure even mixing.
5. With the mixer on low, gradually add the lightly beaten pasture-raised eggs one at a time, mixing until just incorporated after each addition.
6. Add the full-fat Greek yogurt and pure vanilla extract to the butter mixture, and mix on low speed until smooth, about 1 minute.
7. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain, being careful not to overmix.
8. Fold in the finely diced ripe peaches until evenly distributed throughout the batter.
9. Pour the batter into the prepared cake pan and smooth the top with an offset spatula.
10. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Tip: Rotate the pan halfway through baking for even browning.
12. While the cake bakes, prepare the glaze by combining the wildflower honey and fresh lemon juice in a small saucepan over low heat.
13. Stir the mixture constantly for 2–3 minutes until the honey is fully melted and the glaze is slightly thickened, then remove from heat.
14. Allow the cake to cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.
15. Tip: Brush the warm glaze over the cooled cake using a pastry brush for a glossy, even finish.
16. Let the glaze set for 15 minutes before slicing and serving.

The cake boasts a tender, velvety crumb with juicy peach pockets that burst with sweetness in every bite. Drizzle extra honey glaze on individual slices or pair it with a dollop of whipped cream for an indulgent twist—this dessert is as versatile as it is irresistible.

Peach and Blueberry Layer Cake

Just when you thought summer desserts couldn’t get any better, this peach and blueberry layer cake waltzes in like a fruity superhero. It’s the kind of treat that makes you want to throw a spontaneous backyard party just to show it off, combining juicy peaches and plump blueberries in a tender, buttery cake that’s basically a hug for your taste buds.

Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

– 2 ½ cups all-purpose flour, sifted
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, at room temperature
– 4 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 2 tsp pure vanilla extract
– 2 tsp baking powder
– ½ tsp fine sea salt
– 2 cups fresh peaches, peeled and diced into ½-inch pieces
– 1 ½ cups fresh blueberries
– 1 tbsp clarified butter for greasing
– 1 cup heavy cream, chilled
– ¼ cup confectioners’ sugar

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Lightly grease two 9-inch round cake pans with clarified butter, then line the bottoms with parchment paper for easy release.
3. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes, until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating well after each addition to emulsify and prevent curdling.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt to ensure even distribution.
6. Alternately add the flour mixture and whole milk to the wet ingredients in three additions, starting and ending with the flour, mixing on low speed just until combined after each addition.
7. Gently fold in the pure vanilla extract, diced peaches, and blueberries with a spatula until evenly distributed, being careful not to overmix to maintain a tender crumb.
8. Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown and spring back when lightly touched.
10. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack, remove the parchment, and let cool completely to room temperature, about 1 hour, to prevent the frosting from melting.
11. While the cakes cool, make the frosting by whipping the chilled heavy cream and confectioners’ sugar in a chilled bowl with an electric mixer on high speed for 2-3 minutes, until stiff peaks form.
12. Place one cake layer on a serving plate, spread half of the whipped cream frosting evenly over the top, then carefully place the second layer on top and frost the entire cake with the remaining cream.
13. Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
14. Here’s the grand finale: each slice reveals a moist, speckled interior with bursts of sweet peach and tart blueberry, all wrapped in a cloud-like cream that melts on the tongue. Serve it slightly chilled with a drizzle of honey or a sprinkle of toasted almonds for an extra crunch that’ll have everyone begging for seconds.

Spiced Peach Bundt Cake

Zesty as a summer afternoon and spicier than your aunt’s unsolicited advice, this Spiced Peach Bundt Cake is the dessert that’ll have everyone begging for the recipe—and possibly your secrets. Imagine tender crumb, juicy peaches, and a warm hug of cinnamon and nutmeg, all baked into one glorious, Instagram-worthy Bundt. It’s the kind of cake that makes you forget you ever settled for a store-bought slice.

Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

– 3 cups all-purpose flour, sifted
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 1 cup unsalted butter, at room temperature
– 2 cups granulated sugar
– 4 large pasture-raised eggs, lightly beaten
– 1 tablespoon pure vanilla extract
– 1 cup full-fat Greek yogurt
– 3 cups ripe peaches, peeled, pitted, and diced into ½-inch pieces
– ½ cup clarified butter, for greasing the pan

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Generously brush a 10-cup Bundt pan with clarified butter, ensuring every nook and cranny is coated to prevent sticking.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully combined.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy.
5. Tip: Scrape down the bowl sides halfway through creaming to ensure even mixing and a uniform texture.
6. With the mixer on low, gradually add the lightly beaten pasture-raised eggs one at a time, mixing until just incorporated after each addition.
7. Beat in the pure vanilla extract until smooth.
8. Alternately add the dry flour mixture and full-fat Greek yogurt to the butter mixture in three additions, starting and ending with the dry ingredients, mixing on low speed until just combined after each.
9. Gently fold in the diced ripe peaches using a rubber spatula until evenly distributed throughout the batter.
10. Spoon the batter into the prepared Bundt pan, smoothing the top with an offset spatula.
11. Tip: Tap the pan firmly on the counter twice to release any large air bubbles for an even rise.
12. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
13. Tip: Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from collapsing.
14. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
15. Invert the pan onto the rack, gently tapping if needed, and allow the cake to cool completely for about 1 hour before serving.
16. Ultimately, this cake boasts a moist, tender crumb with pockets of juicy peach and a warm, aromatic spice blend that sings of summer. Serve it slightly warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent twist—it’s perfect for brunch, dessert, or frankly, any time you need a sweet escape.

Peach Streusel Cake with Cinnamon

Ever had a dessert that feels like a warm hug from your grandma, but with the sass of a reality TV star? That’s this Peach Streusel Cake with Cinnamon—a buttery, crumbly-topped masterpiece where juicy peaches and cozy spices throw a party in your mouth. It’s the kind of treat that makes you forget you ever considered a salad for dessert.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup clarified butter, melted and cooled
– 3 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine sea salt
– 2 cups fresh peaches, peeled and diced into 1/2-inch pieces
– 1 tbsp ground cinnamon
– 1/2 cup light brown sugar, packed
– 1/2 cup old-fashioned rolled oats
– 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with clarified butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating well after each addition to incorporate air for a tender crumb.
4. Stir in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt.
6. Alternately add the dry ingredients and melted clarified butter to the wet mixture, beginning and ending with the dry ingredients, mixing on low speed until a smooth batter forms—do not overmix to avoid toughness.
7. Gently fold in the diced fresh peaches using a spatula, distributing them evenly without crushing the fruit.
8. Pour the batter into the prepared cake pan, spreading it into an even layer with the back of a spoon.
9. In a small bowl, combine the light brown sugar, ground cinnamon, old-fashioned rolled oats, and chopped pecans to create the streusel topping.
10. Sprinkle the streusel mixture evenly over the batter, pressing lightly to adhere.
11. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully transferring it to a serving plate.
13. Tip: For optimal texture, serve the cake slightly warm to highlight the gooey peach pockets and crispy streusel—this prevents it from becoming soggy.
14. Tip: If peaches are out of season, use thawed frozen peaches patted dry to maintain moisture balance in the batter.
15. Tip: Store leftovers in an airtight container at room temperature for up to 2 days, reheating briefly in a 300°F oven to revive the crumbly topping.
This cake boasts a moist, tender crumb studded with bursts of sweet peach, all crowned by a crunchy, cinnamon-spiced streusel that shatters with every bite. Try serving it à la mode with a scoop of vanilla bean ice cream for a decadent twist, or enjoy it as a cozy breakfast treat with your morning coffee—it’s versatile enough to steal the show any time of day.

Vegan Peach and Coconut Cake

Oh, the audacity of a cake that dares to be both vegan and decadently delicious! Let’s shatter expectations with this sun-kissed, tropical stunner that’s so good, it’ll make your taste buds do a happy dance. Forget everything you thought you knew about plant-based baking—this is a flavor fiesta in a pan.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 1/2 cup refined coconut oil, melted
– 1 cup full-fat coconut milk
– 1 tbsp apple cider vinegar
– 2 tsp pure vanilla extract
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 2 cups ripe peaches, peeled and diced into 1/2-inch pieces
– 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (177°C) and grease a 9-inch round cake pan, then line it with parchment paper for foolproof removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking soda, and fine sea salt until fully incorporated.
3. In a separate bowl, combine the melted refined coconut oil, full-fat coconut milk, apple cider vinegar, and pure vanilla extract, whisking vigorously for 30 seconds to emulsify.
4. Tip: For a lighter crumb, fold the wet ingredients into the dry mixture using a spatula just until no flour streaks remain—overmixing can lead to a dense cake.
5. Gently fold in the diced ripe peaches and unsweetened shredded coconut until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan, spreading it into an even layer with a spatula.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Tip: Rotate the pan halfway through baking to ensure even browning and prevent hot spots in your oven.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set the structure.
10. Carefully invert the cake onto the rack, peel off the parchment paper, and allow it to cool completely for at least 1 hour before slicing.
11. Tip: For peak flavor, serve the cake at room temperature to let the peach and coconut notes shine through vibrantly.

Now, this isn’t just any cake—it’s a textural dream with a moist, tender crumb punctuated by juicy peach bursts and a subtle coconut chew. Need a showstopper? Slice it thick, drizzle with a coconut glaze, and watch it vanish faster than you can say “seconds, please!”

Peach and Raspberry Ricotta Cake

Crisp autumn air got you craving something cozy yet vibrant? This peach and raspberry ricotta cake is your edible hug—a fluffy, fruity masterpiece that’ll make your kitchen smell like a farmer’s market on a sunny day. It’s the dessert equivalent of wearing your favorite sweater while sipping spiced cider, and trust me, your taste buds will thank you for the party.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– ½ cup unsalted butter, clarified and cooled to room temperature
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole-milk ricotta cheese
– 1 teaspoon pure vanilla extract
– 2 ripe peaches, pitted and thinly sliced
– 1 cup fresh raspberries
– 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with clarified butter, ensuring even coverage to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a large mixing bowl, cream the clarified butter and granulated sugar with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until just incorporated.
5. Fold in the whole-milk ricotta cheese and pure vanilla extract with a spatula until the batter is smooth and uniform.
6. Gently stir the dry ingredients into the wet mixture in two additions, mixing until no flour streaks remain—avoid overmixing to keep the cake tender.
7. Pour the batter into the prepared springform pan and spread it evenly with an offset spatula.
8. Arrange the thinly sliced peaches and fresh raspberries in a decorative pattern on top of the batter, pressing them lightly into the surface.
9. Sprinkle the turbinado sugar evenly over the fruit for a caramelized, crunchy finish.
10. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Cool the cake in the pan on a wire rack for 15 minutes, then release the springform sides and let it cool completely to set the structure.

Just out of the oven, this cake boasts a moist, tender crumb from the ricotta, punctuated by juicy bursts of peach and tart raspberry. Serve it warm with a dollop of whipped cream or chilled as a picnic treat—either way, it’s a showstopper that balances sweetness with a hint of sophistication.

Peach and Caramel Poke Cake

Zesty, sun-kissed peaches meet gooey caramel in a cake that’s so moist, it practically winks at you from the pan. This Peach and Caramel Poke Cake is the dessert equivalent of a summer fling—irresistibly sweet, delightfully messy, and guaranteed to leave everyone craving more. Let’s dive into this playful twist on a classic that’s perfect for potlucks, parties, or just because Tuesday deserves a treat.

Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

– 1 box (15.25 oz) vanilla cake mix
– 3 large pasture-raised eggs, lightly beaten
– ½ cup clarified butter, melted
– 1 cup whole milk
– 1 cup granulated sugar
– 1 cup heavy cream
– 2 tsp pure vanilla extract
– 4 ripe peaches, peeled, pitted, and diced into ½-inch pieces
– ½ cup caramel sauce, plus extra for drizzling
– 1 cup whipped cream, for garnish
– Fresh mint leaves, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with clarified butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, combine the vanilla cake mix, lightly beaten pasture-raised eggs, melted clarified butter, and whole milk, whisking vigorously for 2 minutes until the batter is smooth and lump-free.
3. Pour the batter into the prepared pan, spreading it evenly with a spatula, and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake bakes, prepare the caramel infusion: in a saucepan over medium heat, combine granulated sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture thickens to a syrup consistency, about 5–7 minutes.
5. Remove the saucepan from heat and stir in pure vanilla extract, then set aside to cool slightly—this prevents the caramel from becoming too runny when added to the cake.
6. Once the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart for even caramel distribution.
7. Slowly pour the warm caramel sauce over the cake, focusing on the holes to let it seep into the layers, then sprinkle diced peaches evenly across the top.
8. Allow the cake to cool completely at room temperature for 1 hour, which helps the caramel set and enhances moisture retention.
9. Before serving, drizzle additional caramel sauce over the cake, then garnish with whipped cream and fresh mint leaves for a vibrant finish.

Pillowy-soft cake layers soak up that luscious caramel, creating a texture that’s decadently tender with bursts of juicy peach in every bite. Serve it chilled for a refreshing twist, or pair it with a scoop of vanilla ice cream to balance the sweetness—either way, it’s a showstopper that’ll have guests asking for seconds before the plate is even empty.

Peach and Lemon Drizzle Cake

Fancy a cake that’s like a sunny afternoon in dessert form? Meet the Peach and Lemon Drizzle Cake—a zesty, juicy masterpiece that’ll have you abandoning all other baked goods. It’s the perfect blend of tart and sweet, with a crumb so tender it practically sighs when you slice into it.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup clarified butter, melted and cooled
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 2 tsp baking powder
– 1/2 tsp fine sea salt
– 1 cup ripe peaches, peeled and finely diced
– Zest of 2 lemons
– 1/4 cup fresh lemon juice
– 1/2 cup confectioners’ sugar, for the drizzle

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Add the melted and cooled clarified butter, lightly beaten pasture-raised eggs, and whole milk to the dry ingredients, mixing gently with a spatula until just incorporated—overmixing can lead to a tough texture.
4. Fold in the finely diced ripe peaches and lemon zest using a folding motion to distribute evenly without crushing the fruit.
5. Pour the batter into the prepared cake pan, smoothing the top with the spatula to ensure an even bake.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. While the cake bakes, whisk together the fresh lemon juice and confectioners’ sugar in a small bowl until smooth for the drizzle; letting it sit allows the flavors to meld.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely—this prevents sogginess.
9. Once cooled, poke small holes over the top of the cake with a skewer and slowly pour the lemon drizzle over it, allowing it to soak in for a moist finish.
10. Let the cake set for at least 15 minutes before slicing to ensure the drizzle firms up slightly.
Moist and bursting with flavor, this cake boasts a delicate crumb that melts in your mouth, punctuated by juicy peach bits and a tangy lemon zing. Serve it warm with a dollop of whipped cream or chilled as a refreshing summer treat—either way, it’s a showstopper that’ll have everyone asking for seconds.

Peach and Vanilla Bean Chiffon Cake

Gather ’round, dessert devotees, because we’re about to elevate your summer baking game with a cloud-like confection that’s as light as a peach-scented breeze. This isn’t just any cake; it’s a fluffy, fragrant masterpiece where sweet stone fruit meets the warm, aromatic embrace of real vanilla bean, promising to make your taste buds do a happy dance.

Serving: 10 | Pre Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

– 2 cups cake flour, sifted
– 1 ½ cups granulated sugar, divided
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ½ cup vegetable oil
– 7 large pasture-raised eggs, separated and at room temperature
– ¾ cup cold water
– 2 teaspoons pure vanilla extract
– Seeds scraped from 1 whole vanilla bean pod
– 2 medium ripe peaches, peeled, pitted, and puréed (about ¾ cup)
– ½ teaspoon cream of tartar

Instructions

1. Preheat your oven to 325°F (163°C) and position a rack in the center. Do not grease a 10-inch tube pan with a removable bottom.
2. In a large mixing bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, baking powder, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and add the vegetable oil, egg yolks, cold water, pure vanilla extract, and scraped vanilla bean seeds. Whisk vigorously until the batter is smooth and glossy, about 2 minutes.
4. Gently fold the peach purée into the batter using a rubber spatula until just incorporated, being careful not to overmix.
5. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whip on medium-high speed until soft peaks form, about 3 minutes. Tip: Ensure no trace of yolk is in the whites for maximum volume.
6. With the mixer running, gradually add the remaining ½ cup of granulated sugar to the egg whites. Continue whipping until stiff, glossy peaks form, about 2-3 more minutes.
7. Using the rubber spatula, gently fold one-third of the whipped egg whites into the peach batter to lighten it. Then, carefully fold in the remaining whites until no white streaks remain, preserving the airiness.
8. Pour the batter into the ungreased tube pan and smooth the top with the spatula. Tap the pan lightly on the counter twice to release any large air bubbles.
9. Bake for 45-50 minutes, or until the top is golden brown and springs back lightly when touched. Tip: Avoid opening the oven door during the first 35 minutes to prevent collapse.
10. Immediately invert the pan onto a wire cooling rack or suspend it over a bottle neck. Let the cake cool completely upside down for at least 2 hours. Tip: This prevents shrinkage and ensures the lofty structure sets perfectly.
11. Once completely cool, run a thin knife or offset spatula around the edges and center tube to loosen. Gently remove the cake from the pan.
12. Slice with a serrated knife using a gentle sawing motion to preserve the delicate crumb.

Captivatingly tender, this cake boasts a featherlight, airy texture that melts on the tongue, punctuated by bright peach flavor and the sophisticated, floral notes of vanilla bean. Serve it simply dusted with powdered sugar for an elegant afternoon treat, or get creative by pairing a slice with a dollop of whipped mascarpone and a drizzle of honey for a decadent dessert that sings of summer.

Peach and Almond Flour Cake

Tired of the same old dessert routine? Let’s shake things up with a Peach and Almond Flour Cake that’s so delightfully moist and nutty, you’ll forget gluten ever existed. This isn’t just a cake—it’s a summer fling in a pan, ready to charm your taste buds with juicy peaches and a tender, grain-free crumb.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups blanched almond flour
• 1/2 cup granulated cane sugar
• 1/4 cup clarified butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 medium ripe peaches, pitted and thinly sliced
• 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the blanched almond flour, granulated cane sugar, baking soda, and fine sea salt until fully combined.
3. Add the clarified butter, pasture-raised eggs, and pure vanilla extract to the dry ingredients, then stir vigorously until a smooth, cohesive batter forms—tip: avoid overmixing to keep the texture light.
4. Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Arrange the thinly sliced peaches in a circular pattern on top of the batter, pressing them gently into the surface.
6. Sprinkle the turbinado sugar evenly over the peaches to create a caramelized, crunchy topping as it bakes.
7. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown—tip: rotate the pan halfway through for even baking.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—tip: cooling fully prevents crumbling when slicing.

Fragrant and golden, this cake boasts a moist, dense crumb from the almond flour, punctuated by sweet, tender peaches that soften into jammy pockets. Serve it warm with a dollop of whipped cream or crème fraîche for a decadent twist, or enjoy it as a rustic afternoon treat with a cup of tea—it’s a versatile showstopper that’s as easy to love as it is to make.

Peach and Brown Butter Cake

Cue the heavenly aroma of browned butter and sweet peaches—this cake is about to become your new favorite excuse to turn on the oven. Imagine a tender, buttery crumb cradling juicy, caramelized fruit, all wrapped up in a dessert that’s as comforting as a hug from grandma (if grandma were a pastry chef with a penchant for brown butter wizardry). Trust me, your taste buds will throw a party, and everyone’s invited.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

– 1 cup unsalted European-style butter, clarified
– 1 ½ cups granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 2 cups all-purpose flour, sifted
– 1 tsp baking powder
– ½ tsp fine sea salt
– 1 tsp pure vanilla extract
– 2 large ripe peaches, pitted and thinly sliced
– 2 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easy release.
2. In a heavy-bottomed saucepan, melt 1 cup of unsalted European-style butter over medium heat, swirling occasionally, until it turns a deep amber color and emits a nutty aroma, about 5–7 minutes—this is your brown butter, and it’s the flavor superstar here. Tip: Watch closely to avoid burning; remove from heat immediately once browned.
3. Transfer the brown butter to a heatproof bowl and let it cool to room temperature, about 10 minutes, to prevent scrambling the eggs later.
4. In a large mixing bowl, whisk together 1 ½ cups granulated sugar and the cooled brown butter until light and fluffy, about 2 minutes with an electric mixer.
5. Gradually add 3 lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing well after each addition until fully incorporated.
6. In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp fine sea salt to ensure a smooth batter.
7. Gently fold the dry ingredients into the wet mixture using a spatula, just until combined—overmixing can lead to a tough cake. Tip: Stop when no flour streaks remain for a tender crumb.
8. Stir in 1 tsp pure vanilla extract to enhance the aromatic profile.
9. Pour the batter into the prepared springform pan, smoothing the top with an offset spatula.
10. Arrange 2 thinly sliced, pitted peaches in a concentric pattern over the batter, pressing them lightly into the surface.
11. Sprinkle 2 tbsp turbinado sugar evenly over the peaches to create a caramelized, crunchy topping during baking.
12. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Tip: Rotate the pan halfway through baking for even browning.
13. Let the cake cool in the pan on a wire rack for 15 minutes before removing the sides to prevent crumbling.
14. Serve warm or at room temperature.
Yield to its irresistible charm: this cake boasts a moist, buttery interior with pockets of juicy peach, while the turbinado sugar adds a delightful crunch. For a creative twist, pair it with a dollop of whipped crème fraîche or a drizzle of honey to highlight the nutty brown butter notes—it’s a dessert that’s as versatile as it is delicious.

Peach and Cardamom Tea Cake

Kick off your baking adventure with a cake that’s part cozy tea-time treat, part flavor fireworks—this little number is here to make your kitchen smell like a sunny orchard spiked with a whisper of spice. It’s the kind of bake that’ll have you sneaking slices before it’s even cooled, because who can resist the siren call of juicy peaches and warm cardamom?

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 1 ½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified and cooled to room temperature
– 3 pasture-raised eggs, lightly beaten
– ½ cup whole milk
– 2 teaspoons baking powder
– 1 teaspoon ground cardamom
– ½ teaspoon fine sea salt
– 2 ripe peaches, pitted and diced into ½-inch pieces
– 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with clarified butter, then line the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, ground cardamom, and fine sea salt until fully combined and aerated.
3. Add the clarified butter and lightly beaten pasture-raised eggs to the dry ingredients, mixing with a spatula just until incorporated—avoid overmixing to keep the crumb tender.
4. Gradually pour in the whole milk while stirring gently, folding until the batter is smooth and homogenous with no dry streaks remaining.
5. Gently fold in the diced ripe peaches using a folding motion to distribute them evenly without crushing the fruit.
6. Pour the batter into the prepared cake pan, smoothing the top with an offset spatula, then sprinkle the surface evenly with turbinado sugar for a caramelized crunch.
7. Bake in the preheated oven at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set before inverting it onto a serving plate.
9. Slice the cake while still slightly warm for optimal flavor, using a serrated knife to preserve the delicate crumb.
Venture into a slice of pure bliss: this tea cake boasts a moist, tender crumb studded with juicy peach pockets, all wrapped in the aromatic warmth of cardamom. Serve it warm with a dollop of whipped cream or alongside a steaming cup of chai for an extra cozy twist—it’s the ultimate afternoon pick-me-up that’ll disappear faster than you can say “seconds, please!”

Peach and Bourbon Glazed Cake

Picture this: a cake that’s part Southern comfort, part tipsy celebration, all wrapped in a sticky-sweet glaze that’ll have you licking the spoon (and maybe your fingers). Perfect for when you want dessert to feel like a warm hug with a bourbon kick.

Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup unsalted clarified butter, softened
• ¾ cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ½ cup whole milk, at room temperature
• 2 ripe peaches, peeled, pitted, and diced into ½-inch pieces
• ½ cup peach preserves
• ¼ cup high-quality bourbon
• 2 tablespoons unsalted butter
• ¼ cup light brown sugar, packed

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a large mixing bowl, using an electric mixer on medium speed, cream the softened clarified butter and granulated sugar for 3–4 minutes until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the pure vanilla extract until just combined.
6. Alternately add the dry flour mixture and the room-temperature whole milk to the wet ingredients in three additions, beginning and ending with the flour, mixing on low speed until the batter is smooth and no streaks remain. Tip: Avoid overmixing to prevent a tough cake texture.
7. Gently fold in the diced peaches using a rubber spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with an offset spatula.
9. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Tip: Rotate the pan halfway through baking for even browning.
10. While the cake bakes, prepare the glaze: In a small saucepan over medium heat, combine the peach preserves, bourbon, unsalted butter, and packed light brown sugar.
11. Bring the mixture to a simmer, stirring constantly with a whisk, and cook for 5–7 minutes until it thickens slightly and coats the back of a spoon. Tip: Remove from heat immediately if it starts to bubble vigorously to prevent burning.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
13. Invert the cake onto the rack, peel off the parchment paper, and place it right-side up.
14. While the cake is still warm, use a pastry brush to generously apply the bourbon-peach glaze all over the top and sides, allowing it to soak in. Repeat with any remaining glaze.
15. Let the glazed cake cool completely on the rack for at least 1 hour before serving to set the glaze.

Outrageously moist and tender, this cake boasts a buttery crumb studded with juicy peach bits, all enveloped in a glossy, boozy glaze that caramelizes into a sticky-sweet shell. Serve it warm with a dollop of whipped cream or alongside vanilla bean ice cream for a decadent twist that’ll make any gathering feel like a festive occasion.

Summary

Perfect for any occasion, these peach cake recipes offer a delightful mix of sweet and savory flavors to explore in your kitchen. We hope you find a new favorite to bake and enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the peachy goodness. Happy baking!