This peach cake recipe is moist and bursting with fresh peaches. It's easy to make (no mixer required), and topped with the most delicious peach glaze!
Peel and slice 3 cups peaches – about 3-5 peaches or 1 pound. We will use these in 3 different ways in this recipe.
Blend 2 cups peaches until smooth, divide into ¼ cup portion and ⅔ cup portion. Set both aside.
Dice the remaining 1 cup peaches.
Make the Peach Cake
Preheat oven to 350 degrees F.
Line a 9” round cake pan with parchment paper and lightly grease, set aside.
In a small bowl, combine flour, baking soda, baking powder, sea salt, and cinnamon, set aside.
In a large glass bowl, melt the butter.
Then, in a large glass bowl, melt the butter. Whisk the sugars, ⅔ cup peach puree, eggs and vanilla into the melted butter until smooth.
Add dry ingredients and stir to combine.
Gently fold in the finely diced peaches.
Spread batter evenly into the bottom of the prepared cake pan.
Bake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.
Let cool in the cake pan completely before removing and transferring to a serving plate.
Make the Peach Glaze
In a medium bowl, whisk together ¼ cup of peach puree, vanilla and powdered sugar until smooth.
Then, pour the peach glaze over the cooled cake and let it set at room temperature until hardened. Or, you can put the cake in the refrigerator, so the glaze sets faster.
Once the glaze is set, slice the peach cake and serve.
Video
Notes
Ingredient Substitutions
All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free. Cake flour also works well.
Salted butter. unsalted butter works well. You can substitute up to ¼ cup of the butter with canola oil, if preferred.
Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
Peaches. I suggest using sweet yellow, white or donut peach varieties such as Elberta, sweet lady, O'Henry, Diamond Princess, etc.
StoreStore leftover peach cake in an airtight container in the refrigerator for 5-7 days.FreezeThere are two ways to freeze this peach cake recipe:
Freeze the entire peach cake. Make the cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. I suggest waiting to glaze a full cake until after it has thawed. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.