The Best Peach Cake

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This delicious Peach Cake is made with fresh bits of peaches added to the batter, and has an amazing brown sugar glaze drizzled over the top.

This delicious Peach Cake is made with fresh peaches bits of peaches added to the batter, and has an amazing brown sugar glaze drizzled over the top.

Any time I make it, it vanishes in a blink.

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To make this recipe you will need:

  • unsalted butter
  • granulated sugar
  • eggs
  • vanilla extract
  • all purpose flour
  • baking powder
  • salt
  • fresh peaches
  • Bundt cake pan
  • cooling rack
  • baking spray replacement (See recipe instructions)
  • mixer and mixing bowls
  • brown sugar
  • half and half
  • saucepan

The brown sugar glaze is optional, but you will love the final touch it gives the cake. And who could resist that drippy goodness?

This delicious Peach Cake is made with fresh peaches bits of peaches added to the batter, and has an amazing brown sugar glaze drizzled over the top.

How to make the best Peach Cake ever:

To begin, coat the inside of your Bundt cake pan well with baking spray replacement, (or thoroughly coat it with butter and then sugar.) Set it aside for now.

Preheat your oven to 325° (F).

In a bowl, combine 2 3/4 cups of all-purpose flour, baking powder and salt. Stir together and set aside for now.

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dry ingredients for the cake

In your mixing bowl, beat butter until it is light and fluffy.

Add granulated sugar and beat until creamy.

sugar and butter beaten together in a mixing bowl

Add 4 eggs, one at a time, mixing each in completely before adding the next.

farm fresh eggs on a kitchen towel

Stir in the vanilla extract.

Add half of the flour mixture, mixing well before adding the second half. Again, mix it in well, but do not overmix it.

Now for the peaches.

diced peaches on a wood cutting board

Place the diced, fresh peaches in a bowl and sprinkle with the remaining 1/4 cup of all purpose flour. Stir to coat.

diced peaches in a mixing bowl with flour

Fold the peaches into the cake batter.

stirring diced peaches into cake batter

Spoon the thick batter into the prepared pan and smooth the top of the batter with the back of your spoon or spatula.

peach cake batter in a Bundt cake pan

Bake for 60-70 minutes or until the cake tests done with a wooden pick.

When the cake is done, place the cake (still in the pan) on the cooling rack and let the cake cool for 10 minutes.

peach cake cooling in the pan

Then invert the pan and cake onto the rack and let it sit there for at least 10 more minutes before you try to gently lift off the pan.

If it sticks at all, simply let it sit for another 10 minutes before removing the pan. Allow the cake to fully cool.

When the cake is cool, prepare the glaze.

peach cake cooling on a rack

How to make the Brown Sugar Glaze

Combine the sugars, butter and half & half in a saucepan over medium high heat. Stir continually until the mixture boils. Let it boil hard for a full minute. The mixture should look almost glassy and frothy – more bubbles than anything.

After it has boiled hard, add the vanilla extract while stirring rapidly. The mixture will boil up when you add it. Stir and cook for about 30 more seconds then remove it from the heat.

Allow the glaze to cool a bit. The closer it gets to room temperature, the thicker it will get.

When it is thickened, but not all the way cool, drizzle the glaze all over the top of the cake. I find it easiest to do this if I transfer the glaze to a measuring cup with a pour spout. You can also use a spoon to drizzle it over the top. Whatever way you find easiest.

peach cake being drizzled with brown sugar glaze

Enjoy!

Peach cake with brown sugar glaze running down the side and dripping onto an antique cake plate.

This cake really allows the flavor of fresh peaches to be the star of this dessert. My husband loves to have a slice with a scoop of coffee ice cream.

You May Also Like: Peach Sour Cream Pound Cake

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Fresh Peach Cake with bits of peach in every bite. A delicious cake that everyone will love.
Fresh Peach Cake with bits of peach in every bite. A delicious cake that everyone will love.

Fresh Peach Cake

Constance Smith – A Good Life Farm
This delicious Peach Cake is made with fresh peaches bits of peaches added to the batter, and has an amazing brown sugar glaze drizzled over the top.
5 from 6 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Cooling 1 hr
Course Cakes, Sweets, Treats & Desserts
Cuisine American
Servings 12
Calories 486 kcal

Ingredients
  

For the Peach Cake

  • 3 c all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 c peaches, diced, about 3-4 average sized peaches

For the Glaze

  • 1/4 c brown sugar
  • 1/4 c granulated sugar
  • 1/4 c butter
  • 1/4 c half and half
  • 1 teaspoon vanilla extract

Instructions
 

How to Make the Peach Cake

  • To begin, coat the inside of your Bundt cake pan well with baking spray replacement, (or thoroughly coat it with butter and then sugar.) Set it aside for now.
  • Preheat your oven to 325° (F).
  • In a bowl, combine 2 3/4 cups of the flour, the baking powder and salt. Stir together and set aside for now.
  • In your mixing bowl, beat the sugar until it is light and fluffy.
  • Add the butter and beat until creamy.
  • Add the eggs, one at a time, mixing each in completely before adding the next.
  • Stir in the vanilla extract.
  • Add half of the flour mixture, mixing well before adding the second half. Again, mix it in well, but do not overmix it.
  • Place the diced, fresh peaches in a bowl and sprinkle with the remaining 1/4 cup of all purpose flour. Stir to coat.
  • Fold the peaches into the cake batter.
  • Spoon the thick batter into the prepared pan and smooth the top of the batter with the back of your spoon or spatula.
  • Bake for 60-70 minutes or until the cake tests done with a wooden pick.
  • When the cake is done, place the cake (still in the pan) on the cooling rack and let the cake cool for 10 minutes. Then invert the pan and cake onto the rack and let it sit there for at least 10 more minutes before you try to gently lift off the pan. If it sticks at all, simply let it sit for another 10 minutes before removing the pan. Allow the cake to fully cool.
  • When the cake is cool, prepare the glaze.

How to make the Brown Sugar Glaze

  • Combine the sugars, butter and half & half in a saucepan over medium high heat. Stir continually until the mixture boils. Let it boil hard for a full minute. The mixture should look almost glassy and frothy – more bubbles than anything.
  • After it has boiled hard, add the vanilla extract while stirring rapidly. The mixture will boil up when you add it. Stir and cook for about 30 more seconds then remove it from the heat.
  • Allow the glaze to cool a bit. The closer it gets to room temperature, the thicker it will get. When it is thickened, but not all the way cool, drizzle the glaze all over the top of the cake.
  • Enjoy!

Nutrition

Calories: 486kcalCarbohydrates: 69gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 194mgPotassium: 105mgFiber: 1gSugar: 44gVitamin A: 772IUVitamin C: 1mgCalcium: 49mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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