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.
- 1 cup (125 g) all-purpose flour
- ⅓ 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, divided
- ½ cup (122.5 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 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.
- Set aside ½ cup of diced peaches. Fold the rest of 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.
- In a small bowl, combine the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon. Set aside.
- 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.
- 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!
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:
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.
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.
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!
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.
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!