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.
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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.
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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!!
I went grocery shopping this morning and 2 peaches cost US$7 here in Japan. I couldn’t pick it up… I love peaches and can’t wait to eat endlessly and make this muffin cake with them. Drooling here…
You could use frozen, too! I used frozen in the blueberry cake that I made that’s identical last week https://www.averiecooks.com/2013/06/blueberry-muffin-and-buttermilk-pancakes-cake.html but I know that when I travel out of the US, sometimes frozen fruit is just as expensive if fresh!
Beautiful. You should coin the phrase “Watch your cake, not the clock.” That’s a timeless piece of advice. :D
I get plenty of these PANICKED emails…WHILE the person’s item is in the oven baking, like I’m Live Baking Support and around to answer their question right then and there…but if I said, bake for about 30 minutes, they will write to me, It’s been 34 minutes and my toothpick isn’t coming out clean. I’m like..bake it longer then. Bake until it’s done.
But you’d be surprised how many of those I get. With writing my cookbook it was very hard to convey this but then I read the Dahlia Bakery Cookbook a few months ago and he says in it, point blank, many times trained bakers or those who go to pastry/culinary school are not giving baking times. They’re given recipes, but it’s their responsibility to bake item til…it’s done.
Fresh fruit is one of my favorite things to bake with. I can’t get enough of peaches and nectarines right now. Love that you piled them into this cake! It looks yummy and so perfect for summer.
And thanks for all your FB likes, tweets, pins, retweets, and overall support. Just wanted to say I always notice and thank you :)
I love peach desserts. Or breakfasts! I am waiting for peaches to get extra ripe around here to make a peach dessert for my cookbook. My favorite dessert ever! I can’t wait. This muffin cake’s texture looks incredible. Soft, fluffy – and not to mention full of summer flavor! I loved the sound of your pancake cake and this is just as creative – and yes, so much easier than individual muffins!
The whole time I was making this, I was thinking of you. I know you have some delicate, peach muffins from maybe like a year ago? And they have always caught my eye. But I opted for a cake because as you know…that’s way faster! The flavor of this cake, Sally, and for how EASY and fast it comes together to boot – is just a 10-star diamond in the rough. Sometimes you get lucky :)
This is amazing! I love it:)
Okay, call me crazy but I’m not a peach fan.. like at all. However, I am a fan of cake, muffins, sugar, and anything you make, so therefore, I’m willing to put my indifference with peaches aside and devour half this cake in about five minutes flat.
So very pretty! All of these pictures! I haven’t eaten sugar in 11 years and these pictures fill that void!
Oh dear me… I am a huge peach fan and the thought of being able to make a cake that tastes like delicious muffins in less time – win, win!
I love peaches and love that this recipe doesn’t require a mixer!
5 minutes and no mixer involved? YES and YES! I also have a huge box of peaches to use up too!
Averie this looks luscious and just perfect for the season. I’ll be making this one! :)
thank you, Sahara! And I hope you and the family are doing well! I think about you often! xoxo
Looks delicious Averie! And I love these photos!! They are so pretty and happy! Like edible sunshine :)
Edible sunshine <-- love that :)
Hey girl! I’m totally with you that cakes are just so much easier to make than muffins. You only have to pour the batter once and you only have one pan to clean rather than 12 little muffin tins.
Peaches and nectarines are so tasty right now, so I’m sure this cake is chock full of flavor. I just finished off a bowl of my 5 minute quinoa cereal that was topped with a sliced nectarine. It was so amazing!
Great seasonal cake girl! I hope you have an amazing 4th of July! xoxo, Jackie
Your quinoa cereal sounds so healthy! I wish I could say I ate that kind of thing for breakfast. Coffee, breakfast of champions around here :)
Fluffy Muffin Cake? Seriously!! All of your recipes sound and look so good! I am loving peaches right now too.. the perfect summer dessert!
I love this little muffin cake! It looks so moist and loaded with fruit. I never liked peaches until I tried one in Israel a few years ago, and now I can’t get enough!
There’s nothing better than ripe peaches, nectarines, apricots – love all the stone fruits!
These pictures make me think of summer so much! And if it tastes like one yummy peach muffin, I’m in!
Great recipe, thanks!