Simple Summer Peach Cake

By • August 8, 2009 • 77 Comments

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Author Notes: This particular flavor combination comes from my childhood -- on summer mornings my mother would fix me a bowl of cut up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that's a pretty sublime combination, the flavors translate well to cake form. - SavourSavour

Food52 Review: We had high hopes for this peach cake, and we weren't disappointed. We love Savour's headnote about childhood breakfasts served to her by her mother of peaches, milk, sugar and nutmeg, which were the inspiration for this recipe. The cake is chock full of juicy summer peaches, and the addition of ground almonds sets it apart from other simple butter cakes. It's luscious and a bit custardy in the areas surrounding the peaches -- a texture that works when the cake is either warm or at room temperature. Don't be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients. - A&MThe Editors

Serves 8

  • 3 ripe peaches
  • 3/4 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 6 tablespoons softened unsalted butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour (or finely ground almonds)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Turbinado Sugar
  1. Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
  2. Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
  3. Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.
  4. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.
  5. Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
  6. Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.
Jump to Comments (77)

Tags: breakfast, brunch, Desserts, Easy, seasonal, Summer

Comments (77) Questions (7)

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3 months ago cookbookchick

I've had good results with this recipe in the past, but a few weeks ago, it came out too wet, as some have described. Perhaps I didn't let the peaches drain their juices long enough. I also used a regular 9-inch cake pan this time. Don't do that - not deep enough and the cake oozed over the pan onto the baking sheet I (luckily) had placed under it. But I love this cake, so I made it again. This time I used a springform pan, nice and deep, lined with parchment. Then I put the peaches in the bottom of the pan and the batter on top. This worked beautifully! The batter was done properly, and when the cake had cooled, I inverted it onto a platter. Upside-down peach cake!

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3 months ago justamom

Just about to make my first one of this season. Usually, we make it the minute the peaches are out. Tender, moist, easy and loved by all. What more could you ask for? Thanks so much for sharing what quickly became a summer favorite.

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3 months ago Marsha Gainey

I was underwhelmed. The fruit topping was good but the cake itself was bland and the slightest bit dry (even tho' I baked it for the minimum time stated). Definitely add cinnamon to the fruit topping and decrease the nutmeg; to 1/2 tsp, At first, with only nutmeg, I found the topping to be acrid, but 1/2 tsp. of cinnamon smoothed out everything. And add 1/2 tsp. of salt to the flour mixture.

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4 months ago karin

Oh by the way... I did add a pinch of salt which in my opinion was missing..

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4 months ago karin

Fabulous. My guests LOVED IT. Easy, fast and simple..

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4 months ago Beth100

Made this with 2 cups frozen mixed berries, thawed and drained, no nutmeg, half teaspoon cinnamon, half teaspoon fine sea salt, no other changes. Mine was browned and finished at 30 minutes. Lovely!

Stringio

4 months ago Edith Glavtcheff

The Summer Peach Cake was great, specially for the Summer season. The problem was that I used a 9" pyrex and overflowed. Any suggestions??

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4 months ago Judith BRuno

Step 4 calls for salt, yet the amount is missing.

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4 months ago cookycat

Just made it for the third year and it is delicious. About the salt I just added a bit maybe 1/4 tsp. didn't measure no big deal.

Stringio

4 months ago Edith Glavtcheff

Great site and great recipes! I'm doing the Summer Peach Cake this afternoon.

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4 months ago Deborah

Delicious! I had great success making this gluten-free by swapping the quantities of almond and all-purpose flour (per the suggestion below) and swapping out the all-purpose for King Arthur GF flour mix + a scant 1/4 tsp (really 1/8 plus a bit) xanthan gum. Texture was perfect, with no xanthan gum flavor. I also found that subbing out half the almond flour for coarsely ground almonds added a nice subtle crunch. Great results--one of my guests literally ate half the cake!

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5 months ago Nancy Ferro

Last evening I combined fresh grated ginger in place of the nutmeg. It is a nice change, though I do also love the nutmeg, maybe not both.

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11 months ago jane mallin

I loved this cake the numerous times I made it with peaches - light, moist and flavorful. The nutmeg isn't overpowering if you use fresh grated. I fell in love with it all over again last night when I made it with pears. Used brown sugar and cardamom on them (same amounts as in the recipe for sugar and nutmeg) and then dumped the pears and juices over the batter. About half way through baking I sprinkled turbinado sugar and chopped pecans over the top. Oh my! Was it good. My guests thought so too - even the reluctant dessert eaters asked for a piece to take home. Make it for dessert after dinner, make it for tea at 4:00, make it for brunch. Just make it!

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about 1 year ago bebe le perche

superb cake. i sprinkled it with a mixture of rum and maple syrup while it was still warm.

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about 1 year ago BakerRB

Easy and delicious. I substituted Italian plums since that's what I had on hand, and it was great. Love the slightly crunchy cake edges. I'll make this again.

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over 1 year ago cookycat

This is the second summer that I have made this cake. Didn't have any buttermilk so I used plain Kefir and it was fine. I also add a touch of cardamom and less nutmeg to the peaches. So delicious.

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over 1 year ago Gristle & Bone

Made it this weekend and it came out perfect- we loved the almond flour giving it a bit extra in the texture department, and there was no problem at all with being too wet -even with juicy farm stand peaches.

The Man really liked the pronounced almond flavor to the cake, and the juxtaposition to the peaches, but I myself am not an almond-flavoring fan and would cut back drastically on it next time. For me, it overwhelmed the nutmeg and fought with the peaches for dominance. I'd love to try mixing some peaches into the batter next time as well to see if it can boost the peach flavor, instead of only on the top. Will definitely be trying this with pears come Fall.

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over 1 year ago jan

Can you make it so that when a person prints, it is only one page. I printed this and it was one whole page and then two small lines on a second page. it is hard to keep it that way. thanks!!!

Stringio

about 1 year ago Laura Hess Butler

Just copy and paste what you need.

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over 1 year ago Connie

I'm sure by now you realize that you omitted the amount of salt required on your ingredient list, though salt is in the directions....cakes similar to this require 1/2 tsp....as does your plum cake, which is similar and has 1/2 tsp on the ingredient list.
Thought it was really delicious, simple and a perfect breakfast or brunch cake for a summer morning....I added blueberries to the peaches...yummy!

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over 1 year ago PA-PETE

Just reading this recipe I can tell the nutmeg is overwhelming. Nutmeg is an extremely strong spice and should be used sparingly... I suggest 1/4 tsp at the most... The almond flour is a nice addition.

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over 1 year ago CookedGoose

Just made this, and was sadly underwhelmed. The nutmeg was too much for the rest of the cake, and since it's a small cake, the soft texture just didn't quite work. My family unanimously favored our version of the New York Times' Original Plum Torte that we make with peaches instead of plums (sometimes we use mango, or strawberries or raspberries - we've never actually used plums). Same amount of effort & time, more satisfying. I may try the Torte recipe with part almond meal....

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about 2 years ago cookbookchick

(Sorry -- I clicked on "add" twice by mistake!)

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about 2 years ago cookbookchick

I happened across this recipe when I also happened to have three ripe peaches on my counter. I made it exactly as written except that I added 1/2 teaspoon of salt as others have done. It was really delicious -- definitely a keeper! To avoid the "too wet" issues that some have described, I drained the peaches after macerating them with the sugar and nutmeg. That worked perfectly and gave me some fragrant syrup to use as an ingredient in something else. I'm putting it in a smoothie this morning.

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about 2 years ago cookbookchick

I happened across this recipe when I also happened to have three ripe peaches on my counter. I made it exactly as written except that I added 1/2 teaspoon of salt as others have done. It was really delicious -- definitely a keeper! To avoid the "too wet" issues that some have described, I drained the peaches after macerating them with the sugar and nutmeg. That worked perfectly and gave me some fragrant syrup to use as an ingredient in something else. I'm putting it in a smoothie this morning.

Rachel_and_martha

over 2 years ago Rachel Gaffney

Thank you....PERFECT... I have 3 peaches on my countertop... Just made it and the smell is just lovely.

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over 2 years ago ElizabethQ

Yummy! Definitely bookmarking & making this peach cake !

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over 2 years ago Mianna

Yum! Can't wait for peach season!! Thank you for this, we will love it...

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over 2 years ago Natalie Matuszczak

I also added a healthy pinch of salt when making this for the first time last night.

Great recipe!

Just FYI if any of you find yourselves in the same boat: I realized I had no almond extract after starting to make this cake, so I decided to change the almond and all-purpose flour ratios. I used 1 cup almond flour and 1/2 cup all-purpose instead and it turned out fabulously. I wanted to maintain the almond flavor and this worked well for me.

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over 2 years ago sherbypeaches

I am allergic to nuts. Can I leave the almond flour out? Can I substitute it with something else?

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over 1 year ago Green Rider

I am also allergic to nuts. When I want to make a recipe that uses nut flour or nut meal I substitute more flour. It may not be the same taste experience but it has always seems to work out.

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over 2 years ago rlsalvati

Doubled the recipe & took this to a dinner last night, it was a big hit. We get frozen peaches from our CSA, I drained and chopped them, then decided the juice looked too good to waste and used it in place of the milk. I followed Rhonda35's advice & used 1 tsp salt for the double recipe, in a 9 x 13 pan. While this was fine dished out of my casserole, I will use a spring form pan when making the regular recipe.

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about 3 years ago llcookies

Has anyone tried pears instead of peaches?

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about 3 years ago linh

made it this summer, loved it with vanilla ice cream on top

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about 3 years ago dymnyno

I love this cake and will continue to make it as long as the peaches last!

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about 3 years ago Mary McKnight

We enjoyed this so much, warm from the oven, and again today as my home from work treat. It reminds me of these last sweet days of summer.

Burnt_offering

about 3 years ago Burnt Offerings

I subbed yogurt for the buttermilk with awesome results, but I wish you'd update the recipe to mention the salt - I didn't see it in the ingredients, and forgot to add it.... :-(

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about 3 years ago Isadora Vonkrump

I was inspired by your wonderful recipe and added a bit of ground nutmeg and the tiniest splash of almond extract to a batch of my peach jam this year. I'll be thinking of your cake this winter!

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about 3 years ago Soozll

I made this cake today and I just love it! I used my 9 inch deep dish ceramic pie plate and it filled it perfectly to the top. The filling has an almost frangipane flavor but it's looser and not as intensely almondy.. It also reminds me of a type of cobbler that is popular in the south but with almond notes instead of cinnamon. I didn't use the nutmeg, just vanilla sugar to toss with the peaches. The family loved it, too. I will definately make this again. Thanks for sharing this wonderful recipe, Savour.

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over 3 years ago flossy

So very, very good! I made it during the breakfast hour last saturday morning. Delightful.

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over 3 years ago spaetzlegirl

I suppose this cake doesn't really need more accolades, but I just can't help throwing in my own rave review. It's truly excellent. I didn't know nutmeg and peaches were a perfect match, and the ground almonds really boost the texture and flavor. I wish I could fedex pieces to all my loved ones, so they could also experience my current peachy bliss...

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over 3 years ago sexyLAMBCHOPx

awesome review, spaetzlegirl. I've saved it to make from it!

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over 3 years ago brooklynsam

I love this recipe--so much so that I've made three cakes in three days. They look beautiful, so I've been bringing them as hostess gifts. Wonderful!

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over 3 years ago Windtryst

Made this today,ground some almonds I found in the freezer,used 5 peaches and yes, I peeled them. Don't forget the salt! Came out perfectly, not soggy at all. Everyone loved it, thanks for the recipe!

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over 3 years ago natcrow

I made this of the first time yesterday and didn't notice that the recipe tells you to add salt but not how much until the last minute.
I added 1/2 a teaspoon. That seemed like a fine anount but I wouldn't mind hearing from the author of the recipe to know for certain.

Overall the cake was a hit.

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over 3 years ago 4rednecks

This cake is wonderful!!! I made my own almond flour, with lightly salted almonds, the perfect amount of salt. Yummy....

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over 3 years ago phyllisc

Just made this and mine too was awfully wet. My peaches exuded a lot of liquid before being added to the batter and though I drained them I think I should have drained more completely (but the liquid was SO good it was hard to discard). The taste was great - it was just too wet.

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almost 4 years ago aliciaann

I made this for my Dad's birthday (he's an avid peach lover). I ended up cutting it into pieces so as I would have some for my house & that he wouldn't notice anything gone. I cannot wait to make it again...truly delicious.

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about 4 years ago Lori Hahn

I made this for dessert last night for a friend's birthday - great recipe!

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about 4 years ago nasreenSeattle

Tried this recipe out today - it was delicious! I crammed this cake with 3.5 gigantic peaches. I baked it for an additional 15 minutes to get the top nice and golden brown. The cake had a few gooey bits - all perfectly delicious. Thank you for the recipe!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I've made it, too, and if you don't have buttermilk, you can use whole milk with about a teaspoon of lemon juice to sour it. (You need the acid for baking.) Really good cake.

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about 4 years ago dymnyno

I have made this twice now...learned a few lessons....too many peaches makes it too gooey....a pan with a removeable bottom works best.... freezes perfectly.... absolutely delicious!!! thanks for a memorable recipe!!

Me

about 4 years ago TheWimpyVegetarian

Great information! I love this cake too and plan to make this one often and will keep your tips in mind.

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about 4 years ago dymnyno

A few questions: do you peal the peaches? How many cups do you use...not all peaches are the same size. Will this cake freeze well , so I can take advantage of all the ripe peaches I have.

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about 4 years ago monkeymom

Hi dymnyno. I've made this a few times now and never have peeled the peaches. I find that no matter how many peaches I try to cram in, the batter rises up to envelope them wonderfully and I wish I had tried to cram in some more.

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about 4 years ago dymnyno

It is in the oven and smells divine. I crammed in about twice as many peaches as you and I peeled them...do you think that I can freeze it too?

Me

about 4 years ago TheWimpyVegetarian

Just wanted to add my 2 cents. I've never peeled the peaches either, and I've made this with unpeeled nectarines which was also wonderful. This is my favorite cake right now - I've made it 3 times! I want to try it next with plums...enjoy the cake dymnyno! Sure wish I lived close enough to stop by for a slice :-)

Me

about 4 years ago TheWimpyVegetarian

Oh, and I would think it would freeze fine. The fruit is cooked, so freezing shouldn't wreck the texture I'm thinking. I haven't tried it though - we eat the whole thing when I make it except a couple slices I give to neighbors.

Missginsu_bike

over 4 years ago MissGinsu

I love this. Summer is all about simple food, and the rustic, not-too-fussy look and ingredient list is right on. (Not to mention that I'm crazy for nutmeg in just about anything. Thank you!

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over 4 years ago melissav

Absolutely delicious. Made this on Sunday and I will be making it again and again. I also threw in a handful of blueberries, per Rhonda's comment below.

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over 4 years ago aliyaleekong

Beautiful...love the story with it. Aren't summer peaches fantastic?

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over 4 years ago PerrySt.

Absolutely beautiful little cake. I would recommend using a spring form pan if you have one... and it was delicious with fresh apricots instead of the peaches. Perfect served warm with good vanilla ice cream.

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over 4 years ago PerrySt.

I was thinking of making this cake with apricots... does anything think i'll need to make adjustments? Is this a good idea?

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over 4 years ago Rhonda35

Made this last night and threw in a good handful of blueberries along with the peaches. Delicious!

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over 4 years ago dinnerson

Added the salt even before reading comments- just seemed necessary. Otherwise followed recipe as given with a few slivered almonds on top as well. Love the simplicity and straightforward summer peach tastes. Perfect for a light summer dessert- with whipped cream or ice cream, of course!

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over 4 years ago lucyclark

I made this cake over the weekend, and I must have flubbed somewhere because my version seemed to be just too wet. Wet beyond the "custard". I followed the recipe and cook time (with successful toothpick test). Any thoughts on my mistake(s), so I don't repeat them next time?? Because it had enough potential that there will definitely be a next time! Thanks!

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about 2 years ago pghcooks

I had the same problem - which is such a shame! I had to burn the heck out of the edges to get the center anywhere near solid. It ended up a big mess, but I scraped out the middle, tossed the burned bits and what little was left was delicious. I think a pan with removable sides might work better to distribute heat, and using fewer peaches, or folding them into the batter might help the sogginess.

Alinasorescu

over 4 years ago bistro_gal

I made it tonight for a dear friend who came to visit us. It was just delicious, everybody polished their plates. Thank you so much for sharing, this will be one of our favorite recipes from now on (and it is decadent with a scoop of vanilla ice cream on top).

Farmer's_market

over 4 years ago amysarah

This cake very much reminds me of the one my Hungarian granny and mother regularly made in late summer/early fall - they used the ubiquitous seasonal small 'prune' plums (no almond flour, though often chopped walnuts mixed with cinnamon sugar baked on top for a crackling crust.) It wasn't too sweet and was luxuriously damp and perfectly homey - served plain with a cup of coffee (no self-respecting Hungarian's day is complete without a coffee/cake break) or with a scoop of vanilla ice cream for a 'dessert.'

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about 5 years ago blim8183

Yummm.

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about 5 years ago Savour

Yes, a healthy pinch! So sorry I left it out.

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over 3 years ago natcrow

thanks

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about 5 years ago allisonjoe

I figured it would be about that much salt! I used white nectarines and it was fantastic!

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over 5 years ago Rhonda35

Allisonjoe - I noticed that, as well, I have made this cake three times already - it's so delicious - and I added a healthy pinch of salt (about 1/2 tsp) each time. Enjoy!

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over 5 years ago allisonjoe

It appears that salt has been omitted from the ingredient list, but not the directions...How much salt is needed??

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4 months ago Beth100

I used one half teaspoon fine sea salt, and it worked perfectly.

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over 5 years ago KelseyTheNaptimeChef

This looks delicious!