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Irresistible Summer Peach Cake

A warm and inviting cake that celebrates summer with tender peach slices, caramel edges, and a soft crumb, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup plain whole-milk yogurt or sour cream Use milk if needed to loosen the batter
  • 2 tbsp milk If needed to loosen batter
Fruit
  • 3–4 pieces ripe peaches (about 1 1/4 to 1 1/2 lbs), peeled if preferred, pitted and sliced into 1/4-inch wedges
Toppings
  • 1–2 tbsp raw sugar or turbinado for sprinkling
  • 1/2 tsp ground cinnamon (optional, for topping)
For the Pan
  • 1 piece Butter and flour or parchment to prepare a 9-inch (23 cm) round cake pan

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment; butter the paper and lightly flour the sides.
  2. Sift flour, baking powder, and salt into a bowl; set aside.
Mixing
  1. In a large bowl, cream the butter and granulated sugar with a wooden spoon or mixer until pale and slightly fluffy, about 3–4 minutes.
  2. Beat in the eggs one at a time, mixing well after each, then stir in vanilla and lemon zest.
  3. Fold in one-third of the dry ingredients, then half the yogurt, repeating once more and ending with the remaining dry ingredients.
  4. If the batter feels too thick, stir in up to 2 tablespoons of milk to achieve a soft, dropping consistency. Avoid overmixing.
Baking
  1. Gently fold in about two-thirds of the peach slices, keeping the pieces intact. Spoon the batter into the prepared pan and smooth the top with a spatula.
  2. Arrange the remaining peach slices on top in a single layer, pressing them lightly into the batter.
  3. Sprinkle the top with raw sugar and, if using, a light dusting of cinnamon.
  4. Bake in the center of the oven for 40–55 minutes, until edges are golden, juices bubble slightly around fruit, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  5. Cool the cake in the pan on a rack for 15–20 minutes, then remove and let cool to room temperature before slicing.

Notes

Serve slices warm or at room temperature with a dollop of whipped cream or vanilla ice cream. To store, keep covered at room temperature for up to 24 hours, or refrigerate in an airtight container for 3-4 days. Can freeze individual slices for up to 2 months.