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!

Whole Peach Cake on White Platter With Half of the Pieces Cut and One on its Side.
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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!

Steps for Poking Peach Cake Then Drizzling Sauce then Adding Crumble to Peach Cake.

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!

Cut Into Peach Cake Showing Inside Texture.

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.

Peach Cake on a Plate with the Whole Cake Behind it and Peaches.

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:

  1. Let the cake cool completely.
  2. Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
  3. Label and date the packaging.
  4. Place the cake in the freezer to store for up to 2-3 months.
  5. When ready to enjoy, let the cake thaw in the refrigerator overnight.
Hand Holding a White Plate with Peach Cake Slice on It.
5 from 3 votes

Peach Cake

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling time 15 minutes
Total Time 1 hour 40 minutes
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!

Ingredients

  • 1 cup (125 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup (109 g) vegetable oil
  • 1 can (29 ounces) peaches, drained, diced

Crumble

  • 3 tablespoons unsalted butter, melted
  • ½ cup (62.5 g) all-purpose flour*
  • cup (42 g) confectioners' sugar
  • 1 pinch kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Topping

  • ½ cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar

Instructions

  • Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
  • To a large mixing bowl, add the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  • To a small bowl, add eggs, vanilla, and oil. Stir until well combined.
  • Fold the peaches into the batter until coated.
  • Pour the batter into the lined pan and top with the reserved peaches. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • While the cake is baking, make the crumble and the topping.

Crumble

  • In a small bowl, combine the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon. Set aside.

Topping

  • In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Assembly

  • Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
  • Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
  • Top the cake with the crumble.
  • Let the cake cool for 10-15 minutes to allow it to absorb the topping. The interior will have a custard-like texture.
  • Remove the springform and parchment paper, and place the cake on a plate. Cut and serve!

Notes

*If preferred, you can bake the flour on a sheet pan for 10 minutes at 350°F before assembling the crumble. 

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

We just can't seem to go wrong with this cake. We've made it blueberry, strawberry, and now peach. It's tender, moist, and delicious and the crumb just takes it up a notch.

Elizabeth

We tested this cake with both canned and fresh peaches. I loved them both but actually preferred the flavor of the canned peaches. It's such a soft and moist cake every time we make it, so this will definitely be a keeper of a recipe.

Bella

I absolutely love the touch of cinnamon in this cake. It seems to let the peaches stand out, in my opinion. The cake is very moist and somewhat spongey! I wasn't sure what to expect with canned peaches, but I was surprised by how much I enjoyed them in the cake!

Selena

This cake is so yummy. It reminded me of a peach cobbler! I liked the one with canned peaches better than the fresh, surprisingly. I loved the hint of cinnamon and the crumble on top. I would eat this for breakfast or just a snack.

Rachael

This was a delicious cake! The cake is very moist to begin with and it is even more delicious with the addition of extra peaches. The crumb topping really puts it over the top!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. No hesitation awarding 5 stars.
    This cake was a huge success with my bridge friends. I was leary about the “raw” topping so spread the topping mix on parchment on a cookie sheet and placed in oven for 10 minutes to crisp it a bit, while cake was baking.

    1. Hi Linda! Here is what is written right in the blog post. Please feel free to read the information about the recipe should you have a question about the recipe.

      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.

  2. I made this as written, substituting drained crushed pineapple and a drained can of mandarin oranges instead of peaches, because that’s what I had. And this combo came close to the original volume of peaches in the recipe. I reserved part of the pineapple for the top (also instead of the peaches). I also skipped the parchment and just sprayed the springform pan with cooking oil spray. It turned out great. Thank you!

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