This Peach Cake is a delightful blend of juicy sweetness and tender crumb, perfect for any occasion. With fresh peaches folded into a light, airy batter, every bite bursts with summer flavor and a hint of warmth. The cake’s golden crust gives way to a soft, moist interior, creating a texture that’s simply irresistible. Ready in just over two hours, including a quick rise, it’s an easy yet impressive treat to share with friends or family.
Each slice offers a balanced indulgence, with only 130 calories and a touch of natural sweetness from the peaches. The subtle richness of the cake pairs beautifully with the fruit’s vibrant tang, making it a crowd-pleaser. Whether served warm or at room temperature, this cake is a celebration of simple, wholesome ingredients. Perfect for brunch, dessert, or a sweet afternoon pick-me-up, it’s a recipe you’ll want to make again and again.
Ingredients for Peach Cake
- 1 cup (236 ml) milk (whole milk preferred, but any type works)
- 2 ¼ teaspoons active dry yeast (see note for instant yeast substitution)
- 3 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar (firmly packed)
- 1 teaspoon table salt
- 1 large egg (room temperature preferred)
- 4 Tablespoons unsalted butter (melted)
- 3 ¼ cups (406 g) all-purpose flour
- 1 ¾ lbs (800 g) peaches (about 4 peaches, weighed before slicing)
- 1 large egg + 1 teaspoon water (for optional egg wash)
- 2 Tablespoons coarse granulated sugar (optional, for sprinkling)
- ½ cup (65 g) powdered sugar (for glaze)
- 1 Tablespoon milk (for glaze)
- ¼ teaspoon vanilla extract (for glaze)
Step-by-Step Instructions
- Heat the milk to 115-120°F (46-48°C) in a microwave-safe dish or small saucepan. Stir before checking the temperature.
- Bloom the yeast: Pour the warm milk into a large mixing bowl. Sprinkle yeast and a pinch of sugar (about 1 teaspoon) over the milk. Let sit for 5-10 minutes until foamy. If it doesn’t foam, start over.
- Mix wet ingredients: Add granulated sugar, brown sugar, salt, egg, and melted butter to the yeast mixture. Stir until well-combined.
- Add flour: Gradually mix in the flour until the dough is well-combined. No kneading is required.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover tightly, and let it rise in a warm, draft-free place until doubled in size (1-2 hours).
- Prepare the pan: Lightly grease a jelly roll pan with butter. Turn the dough out into the pan and spread it evenly, pushing it up the sides to form a ½”-1” (1.25-2.5 cm) ridge. Lightly dust your fingers with flour if needed.
- Second rise: Cover the dough and let it rise for 20-30 minutes until it increases in size by about 50%. Meanwhile, preheat the oven to 375°F (190°C) and slice the peaches.
- Prepare egg wash: Whisk together 1 egg and 1 teaspoon water. Set aside.
- Assemble the cake: Layer the peach slices evenly within the ridge, slightly overlapping them and gently pressing them into the dough. You should fit about 3 long rows.
- Brush and sprinkle: Lightly brush the ridge with egg wash and sprinkle with coarse sugar if desired.
- Bake: Transfer to the oven and bake for 17-20 minutes. The edges should be golden brown if using egg wash.
- Make the glaze: While the cake is warm, whisk together powdered sugar, milk, and vanilla extract. Adjust consistency with more milk or sugar as needed.
- Finish and serve: Drizzle the glaze over the warm cake. Serve warm or allow to cool before slicing. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the peach cake is delicious on its own, you can elevate it with a drizzle of caramel sauce or a dollop of whipped cream. For a tangy twist, try a lemon glaze by adding 1 teaspoon of lemon juice to the powdered sugar glaze. Fresh mint leaves or a sprinkle of chopped nuts can add a refreshing crunch.
Serve It Right: Serving Suggestions
This peach cake is perfect for brunch or dessert. Serve it warm with a scoop of vanilla ice cream for a comforting treat. Pair it with a cup of hot tea or coffee for a cozy afternoon snack. For a festive touch, garnish with extra peach slices or a dusting of powdered sugar.
Keep It Fresh: Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes. The glaze may soften slightly, but the flavor will still be delightful.
Mix It Up: Recipe Variations
Swap peaches for nectarines or plums for a different fruity twist. For a nutty flavor, fold ½ cup of chopped almonds or walnuts into the dough. If you prefer a savory-sweet combo, sprinkle a pinch of sea salt over the glaze before serving.
Quick Tips: Time-Saving Hacks
To speed up the rising process, place the dough in a slightly warmed oven (turned off) for 30-45 minutes. Use pre-sliced peaches or a canned peach filling to save prep time. If you’re short on time, skip the glaze and dust the cake with powdered sugar instead.
Peach Cake
Ingredients
- 1 cup milk I use whole milk but any type of milk will work
- 2 1/4 teaspoons active dry yeast see note 1 if you would like to use instant yeast
- 3 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar firmly packed
- 1 teaspoon table salt
- 1 large egg room temperature preferred
- 4 Tablespoons unsalted butter melted
- 3 1/4 cups all-purpose flour
- 1 3/4 lbs peaches this is typically 4 peaches for me. Weigh before slicing.
Egg wash (optional, but encourages a beautiful browning on the edge of the cake)
- 1 large egg
- 1 teaspoon water
- 2 Tablespoons Coarse granulated sugar for sprinkling optional
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
- Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
- Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
- Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.
- Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
- Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that’s about ½”- 1” (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.
- Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven’t already and prepare your egg wash by whisking together egg and 1 teaspoon water.
- Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
- Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.
- Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.
- While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it’s too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.
- Drizzle glaze over warm cake.
- Serve warm or allow to cool before slicing. Enjoy!