This peach butter cake is what happens when peak-season peaches meet a little too much impatience. There’s a particular kind of joy that only ripe peaches can bring — the kind where you bite into one over the sink because you simply can’t wait to reach a plate. I had a bowlful sitting on my counter, slightly too ripe to save for another day, and instead of turning them into jam or eating them one by one, I decided they deserved a cake of their own.
What came out of the oven that afternoon surprised me. It isn’t fussy. It isn’t layered, frosted, or filled with anything complicated. It’s just one honest, golden cake — soft and buttery, dotted with slices of peach that turn jammy and soft as they bake, with a top that goes slightly crisp under a dusting of powdered sugar. The kind of cake you can make on a weekday evening and still have people asking for seconds.
I’ve made this cake more times than I can count now, tweaking small things each time until it felt truly mine. It’s simple enough for a beginner, forgiving enough for a rushed afternoon, and pretty enough that no one needs to know how little effort it actually took.
INGREDIENT NOTES & SUBSTITUTIONS
A few notes before you start, so your cake turns out perfectly the first time:
- A few notes before you start, so your cake turns out perfectly the first time:
- Peaches: Fresh, ripe peaches give the best flavour and texture. Not sure how to tell if yours are ready? Southern Living’s guide on picking ripe peaches is a handy reference. If it isn’t peach season, frozen peach slices work too — just thaw them completely and drain off the extra liquid before using, or your batter will turn watery.
- Butter: Use good quality, unsalted butter at true room temperature. It should dent easily with a light press of your finger — not rock hard, not melting.
- Yogurt: I use plain yogurt in this recipe to keep the crumb moist without making it greasy. If you don’t have yogurt on hand, plain sour cream works just as well as a swap.
- Flour: Regular all-purpose flour is all you need here — no special flours required.
- Sugar on top: Either granulated or sanding sugar works for that light, sparkly finish before baking.
- Pan: This recipe is written for a 9-inch springform pan, which makes unmoulding far easier with a delicate, fruit-topped cake like this one.
Peach Butter Cake
Equipment
- 9-inch springform pan
- stand mixer or hand mixer
- mixing bowls
- Whisk
- rubber spatula,
- Wire cooling rack
Ingredients
Dry Ingredients
- 180 grams 1½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
Wet Ingredients
- 170 grams unsalted butter, room temperature (¾ cup )
- 200 grams granulated sugar (1 cup )
- 2 eggs (room temperature)
- ¼ cup plain yogurt (or sour cream)
- 1 tablespoon vanilla extract
Fruit
- 2 cups fresh peaches (thinly sliced (about 3–4 medium peaches), divided)
- 1 tbsp powdered sugar (for topping)
Instructions
- Prep: Preheat your oven to 180°C. Grease a 9-inch springform pan generously with butter, rubbing it in by hand across the base and sides. Flour or parchment paper isn't strictly necessary for this cake, but if your pan isn't the best quality, feel free to add both for extra insurance.
- Dry mix: In a bowl, whisk together the flour, salt, and baking powder. Set aside.
- Cream butter and sugar: In a separate large bowl or the bowl of a stand mixer, beat the butter alone for about 30 seconds until creamy. Add the sugar and beat on medium-high for about 3 minutes, until pale and fluffy.
- Add eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Add yogurt and vanilla: Mix in the yogurt (or sour cream) and vanilla extract until smooth.
- Fold in flour: With the mixer on low, add the dry mix gradually, stopping just before it's fully combined. Finish folding by hand with a spatula to avoid overmixing.
- Prep the peaches: Slice your peaches thinly, aiming for about 2 cups total. Gently fold three-quarters of the peaches into the batter, reserving the prettiest slices for the top.
- Assemble: Pour the batter into the prepared pan and smooth the top. Arrange the reserved peach slices on top — in a pattern, or scattered naturally, both look beautiful. Sprinkle the sugar over the top.
- Bake: Bake at 180°C for 45 minutes if your oven uses both heating rods, or closer to 55 minutes if you're baking on the middle rack with only the bottom rod. The cake is done when a skewer inserted in the centre comes out clean.
- Cool and serve: Let the cake cool completely in the pan before releasing the springform sides. Dust generously with powdered sugar just before serving.
Video
Notes
| Notes: Baking time varies by oven setup — 45 minutes with both heating rods, 55 minutes with only the bottom rod on the middle rack. Sour cream can replace yoghurt in equal quantity. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5. |
FAQs
Can I make this cake ahead of time? Yes — it actually tastes even better the next day once the flavours settle. Store it covered at room temperature.
Do I need a springform pan? It’s the easiest option for this cake since it releases the peaches and delicate edges cleanly, but a regular 9-inch round cake pan lined with parchment will also work.
Can I use other stone fruits instead of peaches? Absolutely — nectarines, plums, or apricots all work beautifully in this same recipe with no other changes needed.
Why did my cake turn out dense? This usually happens from overmixing once the flour goes in. Stop mixing as soon as the batter comes together, and finish folding gently by hand.
Can I freeze this cake? Yes, once fully cooled, wrap it tightly and freeze for up to a month. Thaw at room temperature and dust with fresh powdered sugar before serving.
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