An easy-to-make, soft and fragrant cake with peaches… ready in just a few minutes and truly delicious. The simple peach cake has a soft batter-like dough, is filled with plenty of peach slices, and is great at any time of the day. You can use regular yellow peaches or nectarines (even with the skin), as long as they are firm and sweet. Try this recipe, it’s quick and super delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Summer
- Energy 197.53 (Kcal)
- Carbohydrates 30.41 (g) of which sugars 19.38 (g)
- Proteins 3.38 (g)
- Fat 7.62 (g) of which saturated 4.75 (g)of which unsaturated 2.77 (g)
- Fibers 1.14 (g)
- Sodium 10.56 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 peaches (about 1-1.2 lbs)
- 1 3/4 cups all-purpose flour
- 2 eggs
- 1 cup sugar
- 7 tbsp butter
- 3/4 cup milk
- 1 packet baking powder
- lemon zest
- 1 pinch cinnamon powder (to taste)
- powdered sugar
Tools
- Cake Pan 9-10 inch
- Hand Mixer
- 2 Bowls
- Small Pot
Preparation
Melt the butter in a small pot and let it cool.
Wash and peel the peaches, remove the pit and cut them into slices. Set them aside in a bowl.
With the help of a hand mixer, whip the eggs with the sugar until they are fluffy and light.
While continuing to mix, add the melted butter, grated lemon zest, a pinch of cinnamon (if you like), and the milk.
Then add the sifted flour along with the baking powder, incorporating it gradually without forming lumps.
Finally, add a little more than half of the peaches and mix.
Line the cake pan with parchment paper, or grease and flour it. Pour in the batter and level it, then arrange the remaining peaches on top.
Place the cake in a static oven at 350°F and bake for about 45–50 minutes. Times may vary depending on the oven’s power and the ripeness of the peaches. Check the baking by inserting a toothpick in the center.
The simple peach cake is ready, let it cool completely before serving. If you like, sprinkle it with powdered sugar.
Tips and Notes
You can use yellow peaches or nectarines; in this case, you can leave the skin on if you like.
Choose peaches that are ripe but not too tender, so they remain firm in the batter.
If not consumed on the same day, store the cake in the refrigerator or in a very cool place.
You can also flavor it with vanilla essence, instead of cinnamon.
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