Fourth of July

Simple Summer Peach Cake

July 12, 2021
4.4 Stars
Photo by Ty Mecham
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. —Savour

Test Kitchen Notes

There's nothing like a beautiful, from-scratch cake to celebrate peak in-season fruit. That's why we had high hopes for this simple peach cake, and we definitely weren't disappointed. And we love Savour's note about childhood breakfasts that were served to her by her mother of peaches, milk, sugar, and nutmeg, which were the inspiration for this recipe. You really can't go wrong with that flavor combination, and it's the perfect way to use up ripe peaches and leftover almonds. Why not put it all together in cake form?

Your friends and family will fawn over this cake. It's chock-full of those wonderfully juicy peaches that taste best in the summertime, and the addition of ground almonds sets it apart from other simple butter cakes (you can also use almond flour too if you have some on hand). Using both vanilla and almond extracts also offers an extra layer of depth. 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. It's a great cake to take to a picnic or outdoor barbecue.

Feel free to arrange the peach slices on top of the cake however you'd like—neat or messy, you do you. The turbinado sugar helps tie everything together, so we suggest seeking some out if you're making this recipe. And 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. —The Editors

Watch This Recipe
Simple Summer Peach Cake
  • Prep time 15 minutes
  • Cook time 1 hour 5 minutes
  • Serves 8
  • 6 tablespoons softened unsalted butter, plus more for the pan
  • 1 cup all-purpose flour, plus more for the pan
  • 3 ripe peaches
  • 3/4 teaspoon freshly ground nutmeg
  • 1 cup granulated sugar, divided
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup almond flour or finely ground almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch turbinado sugar
In This Recipe
  1. Heat the oven to 350°F. Butter and flour a 9-inch cake pan.
  2. Cut the peaches into bite-sized pieces. In a medium bowl, toss the peaches with the nutmeg and 2 tablespoons of the granulated sugar.
  3. In a large bowl, mix the butter and remaining 3/4 cup plus 2 tablespoons granulated sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla extract, and almond extract and mix to combine.
  4. In another medium bowl, combine the all-purpose flour, almond flour, baking powder, and baking soda. Add the flour mixture to the butter mixture and mix until smooth (some lumps may remain). Pour the batter 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 the turbinado sugar over the top.
  6. Bake for 10 minutes, then reduce the oven temperature to 325°F and continue to bake for 45 to 55 minutes more, until a tester inserted in the center comes out clean.
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  • penni_perkins_orlandini
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    linda holly
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I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

131 Reviews

Denise October 15, 2021
Absolutely Devine and easy.
Joan August 19, 2021
I made this a few weeks ago and it was so delicious! My husband loved it, too! I have an abundance of fresh peaches and I asked him if he'd like a peach pie or the peach cake...he said, "Oh, that peach cake, please!" This would be good to slice and freeze also! Thank you Food 52!
Central P. August 4, 2021
Made this today with BRMill gluten free flour Increased the flour to 1.5 cups + 1/2 cup almond flour and egg replacement. Only use 1/2 cup monk fruit sweetener. This took over 1.5 hours to bake.! I turned up the oven temp to 350 after 55 minutes. It’s still too wet and gloopy in the center. Very disappointed in the outcome. If I make it again I’ll bake at 350°. Not 325°. Such a waste of ingredients and time. I think Amanda had too much beer when she prepared this one. Watch the video and you’ll see what I mean.
Mardee August 4, 2021
It always amazes me when people change the recipe a lot, and then complain when it doesn’t turn out the way it should. I made it exactly as written and it was delicious. Everything worked well, including the timing.
Central P. August 4, 2021
Hi Mardee, I’ve been adapting recipes to suit my gluten-free plant based diet for over 15 years. I know what works and how to tweak a recipe. I’m a private chef. If you read the other comments, others have said it came out wet & took longer to bake also, and they followed the recipe as written. I do know the humidity effects a baked item I should have followed my instincts and baked at a higher temperature, that’s why I posted my changes, perhaps some may learn from it. Here’s to experiential Happy baking!
Linda August 3, 2021
I followed the recipe as written, although I used slightly less than 3 whole peaches. The flavor was good but the baking time took much longer. I think the problem is that if you mix the peaches with sugar and let it stand, lots of juice comes out of the peaches. I did not add all the juices, but the mixture was very juicy. It would be better to simply sprinkle sugar over the peaches just before you slide in the oven. Not sure if you need to reduce the oven temperature.
BeverlyW August 2, 2021
Yummy!!! Thanks for the suggestion to use 1.5 c AP flour for those lacking almond flour. I sprinkled a little brown sugar on top instead of turbinado. And, as also suggested in the comments, I used a large deep dish glass pie pan and baked at 350°F for about 45 min. Really good - I'll be using this recipe again, and riffing on it with other fruits. Kind of cobbler-like, we really enjoyed this for dessert tonight!
GayleK70 July 26, 2021
I had three gorgeous peaches and this simple recipe. Results were delicious! Followed instructions exactly which were very accurate. Warmed up in 300 degree oven for about 20 minutes the next day. Served with vanilla ice cream…outstanding!
Took about an hour and a half to bake. The inside was very wet almost gloppy. I may have used too many peaches. Four total. It fell apart getting out of the pan. Looks awful but tasted very good hiding under home made vanilla ice cream.
Glutenfreegirl July 19, 2021
Tried this recipe out yesterday and made it gluten free. Instead of all-purpose flour I used King Arthur gluten free flour. It was delicious! It took a while to bake it though – about 1.5hrs. It was still wet inside after 55 min so I continued to bake. Came out perfect. The only thing I would change is a little less sugar next time. Thank you!
Maryte July 19, 2021
I am gluten free now, too. I will try what you did as well. I agree about the sugar. I do not put sugar in the peaches and add a little less in the batter.
Jillian July 17, 2021
I've made this cake twice. The first time, while delicious, it was a gloppy mess. The second time I made it, I didn't bother turning the oven down to 325° and just kept it baking at 350° for 63 minutes and it is absolutely perfect. I'm not sure why one would drop the temperature on a cake like this but it definitely did not work for me.
linda H. July 12, 2021
Used nectarines and cherries. No nutmeg so I used pumpkin pie spice hehe. This cake is heaven!
Becky M. July 12, 2021
Would this cake freeze well?
Denise July 11, 2021
WOW!!! I just made this and went exactly by the recipe. It’s outstanding and the smell is divine. I live in Alabama so our peaches are in full season and delicious.
I used a fluted deep dish pie pan, which made it absolutely lovely.
I did throw a few fresh blueberries on top too.
I can’t even tell you how incredible this is.
I’ll be serving this one to impress my guest!!! I wish I could figure out how to send a photo.
Calle January 17, 2021
I also had high hopes for this cake and was not disappointed! Especially because I really botched it... I somehow managed to forget the almond flour and poured everything back in to mix it in, at which point the peaches got mixed in as well. Created the most delicious custard-y bites and some fantastic edges. Would like to try it with strawberries, blackberries, and maybe rhubarb next time
Moffetem September 5, 2020
Baked this cake in an 8 x 2-inch pan yesterday. It did not spill over, fit the pan perfectly. It did take the entire baking time. I live on the west coast. Cake was moist and flavorful. My family loved it, so much so, that it is completely gone this morning! Next time I make it I will line the bottom of the pan with parchment paper so that it comes out of the pan more easily. I like the suggestions of making it with other fruits, especially rhubarb when it is in season.
keithcancook August 14, 2020
Fantastic,just peachy keen
Theresa July 29, 2020
This will be in my baking rotation now that summer fruits are plentiful. Made this with fresh apricots from my neighbor’s tree. Delish!
Julie S. June 21, 2020
Recipe is delicious but there's no measurement for salt in the ingredients list even though it's in step 4 of the directions. I used 1/2 tsp. salt.
Mardee June 21, 2020
If you look at the early reviews, you will see that the author noted the omission, and said to use a pinch of salt.
Mardee June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
Mardee June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
nancyloves2cook October 4, 2019
Wonderfully versatile recipe we especially like for breakfast. The peaches from the market were mushy and inedible, so I used fresh pears sprinkled with half a lemon to prevent discoloration, and cardamom in place of nutmeg. I used almond flour to dust the 9" round cake pan, and didn't have any problem with overflow even using a double layer of pears. ( I did have to bake it an additional 15 minutes.) I may use salted butter, or add a pinch of salt to the batter next time as there's no salt in the recipe. I'm thinking plums and cinnamon for my next cake and maybe sprinkle a few sliced almonds on top of the fruit.