If you love simple desserts, you have to try this easy fresh Peach Cake. It is soft, light, and wonderfully moist, with juicy fresh peaches baked right into the cake and beautifully arranged peach slices on top.
Made with Greek yogurt or ricotta, sunflower oil, fresh lemon zest, and vanilla, this cake has a delicate texture without being heavy or overly sweet. A sprinkle of sugar before baking gives the top a beautiful golden finish, while a dusting of powdered sugar makes it even more irresistible.
It is one of those easy homemade cakes that is perfect for breakfast, an afternoon espresso, or dessert.
Tips for the Best Fresh Peach Cake
- Choose Ripe but Firm Peaches: Very soft peaches contain more juice and can make the cake wetter. Choose peaches that are ripe and fragrant but still firm enough to slice.
- Don’t skip the sugar on top: That little sprinkle of granulated sugar helps create a beautiful golden, slightly caramelized crust around the peaches.
- Greek yogurt or ricotta? Both work beautifully. Greek yogurt gives the cake a slightly lighter, moist texture and a subtle tang. Ricotta makes it a little richer and gives the cake a wonderfully soft, tender crumb.
- Don’t overmix the batter: Once you add the flour, mix only until the ingredients are combined. Overmixing can make the cake dense.
- Check the center: Fresh peaches release moisture as they bake, so the cake may need a little longer than a traditional plain cake. Always check the center with a toothpick before removing it from the oven.
Can I Use Canned or Frozen Peaches?
Fresh peaches are best for this recipe, especially for the beautiful peach arrangement on top.
If using canned peaches, drain them very well and pat them dry before adding them to the batter.
I would avoid frozen peaches unless they are completely thawed and well drained, as the extra moisture can affect the texture of the cake.
