Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft!
Summer Peach Cake Recipe
This cake tastes like a big, soft, fluffy, peach muffin. But making a cake is so much easier than making individual muffins, and I’m all for ease.
The cake is a spinoff of my Blueberry Muffin Cake. I loved that little cake so much, and when I noticed a countertop full of ripe peaches and nectarines, I knew I had to bake them into a cake.
With 2 cups of fruit, and just over 1 cup of flour, this cake is very heavy on the juicy, succulent fruit, and it stays supremely moist. There’s also sour cream, buttermilk, and oil to help keep it tender and soft.
The crumb is light and fluffy like a delicate muffin with just enough density from the fruit to be so satisfying. It’s the kind of cake you keep chipping away at to straighten the rows.
This fresh peach cake is perfect for brunches, special events, or as a small everyday cake, which takes advantage of seasonal fruit.
You know, all that fruit you buy because it all looks so good at the store, and then all that fruit all ripens on the same day. And you’re left scrambling and wondering what to do with it.
Now you know what to do. Make this peaches and cream cake.
What’s in the Peaches and Cream Cake?
To make this simple peach muffin cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Ground nutmeg
- Salt
- Egg
- Buttermilk
- Sour cream
- Oil
- Vanilla extract
- Fresh peaches
- Confectioners’ sugar (optional)
How to Make a Peaches and Cream Cake
The cake batter comes together in 5 minutes without a mixer. Nothing complicated, fussy, or time-consuming.
It’s standard muffin batter with a bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir in the fruit, pour into a pan, and bake.
Baking times will range based on how juicy your fruit is, but I would estimate 35 to 40 minutes. Watch your cake, not the clock, when determining if the fluffy little number is done.
For me this was a sub 45-minute start-to-finish cake. The quicker I can get tender, falling-apart-soft cake into my belly, the happier I am.
Can I Use Frozen Peaches?
I used fresh fruit rather than frozen. If you use frozen peaches, there’s no need to thaw them first so long as they’re chopped up small. However, you’ll likely have to add about 15 minutes to the bake time.
Can I Use Different Stone Fruits?
Yes! I used one white peach and one nectarine, but feel free to mix and match with your favorites like apricots, plums, pluots, and plucots. I love all the fruit hydrids that come into season this time of year. I’m counting down the days to persimmons season.
Can I Double This Recipe?
Yes, I’m sure you could double the ingredients and bake the summer peach cake in a 9×13-inch baking dish.
How to Store Peach Cake
You can leave the cake on the counter for up to five days. I recommend storing it in an airtight container.
Tips for Making a Fresh Peach Cake
I didn’t peel the peaches before adding them to the cake batter, but you’re welcome to if that’s what you prefer.
Make sure your peaches are ripe and juicy. If they’re still a bit hard, the cake won’t be as sweet.
I dusted the finished peaches and cream cake with powdered sugar, but you could also top it with this lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Peaches and Cream Fluffy Muffin Cake
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream, thick, full-fat Greek yogurt may be substituted
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 medium/large ripe fresh peaches, diced small (1 3/4 to 2 cups, diced)
- confectioners’ sugar, optional for dusting or see glaze suggestions below
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Gently and briefly fold in the fresh fruit.
- Bake until done, probably 35 to 40 minutes, but watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 37 minutes total, and at the 30-minute mark, I tented with foil. Baking times will range dramatically based on types of fruit used, how juicy it is, and how much water it releases into the batter.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
- Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Summer Cake Recipes:
Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.
Key Lime Cake — An EASY and refreshing poke cake with plenty of zippy lime flavor that’s perfect for summer parties, picnics, and potlucks!! Everyone loves this tangy-and-sweet, light, and airy cake!!
Strawberry Layer Cake with Strawberry Frosting — Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that’s perfect for parties!
Orange Olive Oil Cake — A super soft and moist cake that’s made with olive oil!! Orange zest, orange juice, and Gran Marnier add tons of AMAZING orange flavor to this easy, no-mixer cake that’s unique, refined, and INCREDIBLE!!
Strawberry Poke Cake— This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
Lemon Blueberry Bundt Cake with Lemon Glaze — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!
Chocolate Chip Zucchini Bundt Cake with Chocolate Ganache — The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!
When you mentioned the ratio of flour and peaches I was sold! I adore peaches, like, they are one of the highlihts of summer. This cake = the perfect way to use them up! And, uh, those donuts are also calling my name . . . I feel a pinning party coming on!
Thanks for pinning!
I’m obsessed with peaches right now, and I love all fluffy baked goods!
Cannot have enough peach recipes for summer!! This is one gorgeous cake, Averie. And I love the idea of using this recipe as a base to swap in different fruits throughout the year!
I love having a versatile batter that I can just swap fruits or add-ins into and out of, based on what I have. And this batter has done the trick for me!
Wow great job Averie, that cake looks incredible! Thanks for sharing :)
Looks great, Averie!
Anything called a Fluffy Muffin Cake is a win in my book!
Peaches are so good right now! This cake sounds delicious and perfect for a summertime dessert!
I’ve been on a bit of a mango and raspberry kick lately–but stone fruits and melons are looking good too. I don’t think I’ve ever had peach cake before–but this one looks like the perfect one to try first…and I would love it with some vanilla cream cheese glaze!
A mango and raspberry kick sounds so good! But yes this cake was sooo good. Peaches are just…the best when they’re ripe and seasonal. And with a vanilla cream cheese glaze, mmmm, so good. I didn’t want to deal with the shiny, reflective nature of a glaze for the photos so used confect sugar but yeah, your idea, go with that :)
I have peaches on my brain lately and plan to pick some up this week to grill. I should have waited to read this after my run b/c now I’m hungry LOL.
Lol that’s funny. I know how it is when you see something before a run, it’s ALL you can think of!
White peaches in Japan mark the start of summer days …Your cake is a celebration of the summer season, too=) Thank you for the recipe.
Speaking of Averie Cooks recipes, I adapted your Oreo Ice Cream for my Mini Baked Alaskas. I’ve featured your yummy recipe and linked to your site at NinjaBaking.com =)
Again, many thanks!
I go back and forth between whether I prefer baking muffins or cake. Muffins bake faster which means I can eat them sooner than later, but a cake is sooo much easier to make!
And this cake doesn’t even take that long. The clincher though for me is that it’s so moist! Way moister than I can ever get muffins!
Looks beautifully delicious!
First a pancake cake and now a muffin cake! I bet this tastes wonderful!
How weird. My post that goes live in less than six hours is peaches and cream! LOL! I guess we were thinking a like!
This is beautiful Averie! The cake look so moist. YUM!
You know what’s funny is that I always publish at 12:01 am pacific but decided, what the heck, I’ll hit publish early tonite (b/c I was curious about the google reader thing and how that would all shake out). Can’t wait to see your post!
Oh, Averie…I just love how you’re turning pancake and muffin recipes into easy breakfast cakes for summertime baking ease! Perfect flavor combo and beautiful photography as always! Have a very happy 4th of July celebration with the fam! xo
Thanks, Stacy! I love these little cakes. Soft, tender, moist and EASY!!
I know exactly what you mean about evening out the cake… ;) I love anything peaches and cream, and this looks like it could qualify as breakfast, too. So pretty!
Oh any time I can work cake into breakfast, Im all about it :)