Simple Summer Peach Cake

By • August 8, 2009 84 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.

More Great Recipes: Peaches|Breakfast|Fruit|Cakes|Desserts

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Comments (84) Questions (8)


about 12 hours ago bmallorca

Delicious! I reduced the sugar to 2/3 cup, put too many peaches in (was trying to use up four! I have a cup left over), and what overflowed was the batter, which you want to hang on to. Put a cookie sheet underneath it.

Served up warm with vanilla ice cream, to the stone masons who are installing sandstone on the lower front wall of our building, on a Sunday. They deserved a treat!

Looking forward to making this a few more times before the season is done. Thank you!


about 11 hours ago cookbookchick

Check out my comments below about using a deeper pan and putting the peaches on the bottom. It is a delicious treat!


8 days ago salena

This was a wonderful simmer dessert. The peaches went from the peach tree to the cake. The cake was light, not too sweet, and a delicious end to a large meal. I loved the almond flavor with the peach.


9 days ago jane.coombs88

Love this. I used three large peaches which I think may have been too much. It overflowed in my convection oven creating three cookies. Fresh nutmeg and almonds elevates this recipe. Much better than the peach buckle I made earlier in the week.


14 days ago Kelsey Mcdonald

SO perfect; maybe my new favorite dessert. Thanks!!
-I cut the sugar to 1/2c + 2tbsp : perfect with the sweet, ripe peaches!
-I ground up roasted, unsalted whole almonds and split half/half with flour (3/4c each) : this yielded a cake consistency and flavor resemblant to the inside of an almond croissant (my favorite!)
-I used 4 small-medium peaches

The result was incomparable. An amazing dessert that can double as a breakfast treat! I highly recommend. K


about 1 month ago Sara Shuman O'Keefe

This was so good! I loved the flavor of the cake and would almost try making it without the peaches as just a tea cake. For those concerned about the missing salt measurement, in the printed cookbook it calls for a pinch.


2 months ago Hannah

I made this for the first time and it turned out perfectly. The only thing I would change is a little less sugar with in-season, ripe peaches it is sweet enough! I actually made it in France, and used their poudre d'amande which gave it the perfect texture and flavor.... I even impressed the French family I live with which is saying something! The grandmother of the family even asked me for the recipe :) Definitely one to keep!


12 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!


12 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.


about 1 year 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.


about 1 year ago karin

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


about 1 year ago karin

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


about 1 year 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!


about 1 year 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??


about 1 year ago Judith BRuno

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


about 1 year 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.


about 1 year ago Edith Glavtcheff

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


about 1 year 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!


about 1 year 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.


over 1 year 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!


almost 2 years ago bebe le perche

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


almost 2 years 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.