Peach Cake: How to Make It Soft and Fragrant!

If your kitchen needs a little sunshine but the weather isn't cooperating, this peach cake is your ticket to brighter days, no forecast required. This cake is the kind of dessert that demands no fancy decoration or complicated techniques.

With ripe peaches, a splash of oil for tenderness, and a kiss of powdered sugar on top, it’s perfect as an afternoon snack, a not-too-sweet breakfast, or even a casual dessert when guests drop by.

What Is Peach Cake?

Peach cake is a fruity cake that leans on the natural sweetness and perfume of peaches rather than layers of frosting or over-the-top extras. While many fruit cakes require chopping and folding, this one keeps things streamlined by blending the fruit directly into the batter. That means every bite is infused with peachy flavor.

Though peaches originated in China over 8,000 years ago, they’ve traveled far and wide, ending up in the pockets of almost every cuisine. In Germany, peach kuchen (cake) is popular during harvest season. In the Southern U.S., peaches are royalty, often ending up in pies and cobblers. But here? You’re  giving peaches a soft bed of cake to rest on.

Pro Tips for the Best Peach Cake

• Use ripe but firm peaches. Overripe ones might turn the batter too watery, and under ripe ones won’t blend well or have much flavor.
• Peel your peaches because the skins can be tough and ruin the texture of the cake.
• Blend peaches until smooth, no chunks, just a silky peach purée. You want that fruity flavor in every corner of the cake.
• Wait before slicing and let the cake cool completely or it’ll break apart. A warm peach cake smells amazing, but patience wins here.

Can I Use Canned Peaches?

Yes, but rinse and drain them well because syrupy peaches can make your batter too sweet and watery. Fresh is best, but canned is a solid backup, especially in off-season months when fresh peaches taste more like apples in disguise.

Can I Make This Cake Without a Blender?

Yes, but it is not advisable. If you're skipping the blender, make sure to mash the peaches thoroughly with a fork or potato masher and aim for a purée-like consistency. A hand mixer won’t be enough and chunks won’t distribute flavor evenly.

Why Did My Cake Sink?

That’s usually from underbaking or opening the oven too early. Keep that door shut for at least 40 minutes and make sure your baking powder is fresh.

How to Make Peach Cake

Step 1

Step 1

Peel the peaches first. Their skins don’t soften nicely and will make your cake’s texture funky. After peeling, chop them up and toss them in a blender. Blitz until smooth and gloriously peachy.

Peel the peaches first. Their skins don’t soften nicely and will make your cake’s texture funky. After peeling, chop them up and toss them in a blender. Blitz until smooth and gloriously peachy.

Step 2

Step 2

In a mixing bowl, crack in the eggs and add the sugar. Use a whisk or electric mixer to beat them together until pale and a little frothy. Pour the blended peaches into the egg-sugar mix, followed by the oil. Stir everything together until smooth and cohesive.

In a mixing bowl, crack in the eggs and add the sugar. Use a whisk or electric mixer to beat them together until pale and a little frothy. Pour the blended peaches into the egg-sugar mix, followed by the oil. Stir everything together until smooth and cohesive.

Step 3

Step 3

Sift in the flour and baking powder to avoid lumps and ensure even rise. Fold gently with a spatula until the batter is just combined. It should be thick-ish, smooth, and peach-scented.

Sift in the flour and baking powder to avoid lumps and ensure even rise. Fold gently with a spatula until the batter is just combined. It should be thick-ish, smooth, and peach-scented.

Pour the batter into a greased or lined 8-inch pan and use a spatula to level the top. Bake in a preheated oven at 170°C (340°F) for 50 minutes.

Step 4

Step 4

Pour the batter into a greased or lined 8-inch pan and use a spatula to level the top. Bake in a preheated oven at 170°C (340°F) for 50 minutes.

Once baked, let the cake cool, unmold, give it a generous dusting of powdered sugar and cut yourself a thick slice.