1. Can I use canned or frozen peaches instead of fresh?

Yes, you can use canned or frozen peaches if fresh ones aren’t available. Just be sure to drain and blot canned peaches dry, and thaw and pat frozen peaches dry to avoid adding too much moisture to the batter.

2. Do I have to peel the peaches before adding them to the cake?

No, peeling is completely optional. The skin softens during baking and adds a rustic texture. However, if you prefer a smoother bite, go ahead and peel them.

3. Can I make this cake dairy-free?

Absolutely. Use a dairy-free yogurt alternative such as coconut or almond yogurt. Just make sure it has a similar thickness to Greek yogurt for the best texture.

4. What’s the best way to store leftover peach cake?

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months and thaw at room temperature before serving.

Fresh Peach Cake - recipe maestro

Name: Fresh Peach Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 and 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup oil (olive, vegetable, or melted coconut oil); 2/3 cup granulated sugar, plus 1 tablespoon for peaches; 2 large eggs; 3/4 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 2 cups sliced fresh peaches (about 3 peaches, peeled or unpeeled); Optional: 1/2 teaspoon ground cinnamon; Optional: confectioners’ sugar for topping

Description

A beginner-friendly fresh peach cake recipe that’s soft, moist, and bursting with real peach flavor. No mixer required, perfect for summer baking.

Ingredients

Scale

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oil (olive, vegetable, or melted coconut oil)
2/3 cup granulated sugar, plus 1 tablespoon for peaches
2 large eggs
3/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups sliced fresh peaches (about 3 peaches, peeled or unpeeled)
Optional: 1/2 teaspoon ground cinnamon
Optional: confectioners’ sugar for topping

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until smooth.
Pour the wet ingredients into the dry ingredients and whisk until combined into a creamy, slightly thick batter.
In a separate bowl, toss the sliced peaches with 1 tablespoon of sugar. Divide them in half and mix cinnamon into one half (optional).
Spread half of the batter into the prepared pan, layer the cinnamon-coated peaches over it, then spread the remaining batter on top and add the remaining peaches.
Bake for 50–55 minutes, loosely tenting with foil at the 30-minute mark to prevent over-browning. A toothpick inserted should come out clean.
Let the cake cool in the pan on a wire rack for at least 30 minutes before serving. Dust with confectioners’ sugar if desired.

Notes

You can use frozen or canned peaches—just thaw/drain and blot dry before using.
Peeling the peaches is optional, depending on texture preference.
A square 9-inch baking pan or cast iron skillet can be used instead of a springform pan.
This cake freezes well for up to 3 months. Thaw at room temperature before serving.
Dairy-free yogurt works well as a substitute for Greek yogurt.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 260
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg