This Fresh Peach Cake is packed with tons of ripe peaches and a delicious streusel filling! It’s great for breakfast or dessert and perfect with a dollop of whipped cream and fresh peaches!
*This recipe was recently published 6/27/16. I have republished with updated photos and text. I originally made this recipe with gluten free flour, but today I have used all purpose flour.
I don’t make a ton of desserts, but this Fresh Peach Cake is one that I’m super proud of! It’s light and fluffy, packed with ripe peaches and filled with a delicious streusel filling. It’s kind of like a coffee cake but tastes like summer!
We recently moved into a new house and we have a huge peach tree in our backyard! That is honestly one of the reasons I wanted this house so much. The birds ended up getting to a lot of the peaches before we could, but I was able to harvest a few and they were amazing.
What You’ll Need To Make This Fresh Peach Cake
- Peaches – Fresh peaches are perfect for this recipe. If you can’t find any and you want to use canned or frozen peaches, just make sure to get all the liquid out of them that you can first.
- Flour – I used regular all purpose flour. This cake can be made with a gluten free all purpose flour blend but I have not tried it with other alternative flours.
- Salt, baking powder, baking soda, cinnamon
- Butter – You can make this cake with regular butter or vegan butter. I would recommend an unsalted butter. You could also use softened coconut oil.
- Sugars – I used a mixture of cane sugar and brown sugar. Coconut sugar can be substituted for the brown sugar.
- Eggs – I used two large eggs, I have not tested this cake with a vegan egg replacement yet.
- Vanilla Extract
- Greek Yogurt – You could also sub it for sour cream or vegan yogurt.
- Streusel filling – Streusel filling is made of brown sugar, chopped walnuts and cinnamon. You can sub the walnuts for any other nut that you like.
When I originally made this recipe I baked it in a round spring form pan and that worked great. This time I used a medium sized baking dish and it was perfect as well. You just want to make sure you grease your baking dish well so your fresh peach cake doesn’t stick when trying to remove from the pan.
Peach Cake Frequently Asked Questions
- Can I make this gluten free? Yes! This recipe was originally gluten free and can easily be made gluten free with an equal amount of gluten free baking flour.
- Can I make this dairy free? Yes! Just replace the butter with vegan butter or softened coconut oil and replace the greek yogurt with a thick vegan yogurt.
- Can I make this vegan? I have not tried this recipe using an egg replacement so unfortunately I can’t say for sure if that would work or not.
- Can I freeze this peach cake? Yes, I would recommend freezing in an airtight container for up to 3 months. Thaw on the countertop before enjoying.
- How do I store this cake? I would either store in the refrigerator or on the countertop. If storing on the countertop make sure it’s not too hot in the house.
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This Fresh Peach Cake is packed with ripe peaches and a delicious streusel filling!
- 2 cups all purpose flour, or gluten free baking flour will work
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup plain non-fat Greek yogurt
- 2 cups diced peaches (2 medium sized peaches)
- 1/3 cup light brown sugar
- 1/3 cup chopped walnuts, or your favorite nut
- 1 teaspoon ground cinnamon
- 1 pinch salt
- Pre-heat oven to 350 degrees Fahrenheit. Lightly grease a medium sized baking dish or spring form pan and set aside. Add all the streusel ingredients to a medium sized bowl, mix and set aside.
- Add the flour, baking powder, baking soda, salt and cinnamon to a medium sized bowl and mix together. Add the butter and sugars to a large bowl and beat with an electric mixer. Add the eggs, one at a time, and then the vanilla extract, beating the mixture between each addition. Next, beat in the flour mixture in two additions, alternating with the Greek yogurt. Gently fold the peaches into the batter with a large spoon.
- Pour half the batter into the bottom of the pan and then evenly sprinkle the streusel mixture over the top. Spread the remaining batter over the stresuel and bake cake until a toothpick inserted in the middle comes out clean, about 50-60 minutes. Top with whipped cream and fresh peaches, if desired.
*I have only made this recipe with Bob’s Red Mill Gluten Free 1:1 Baking Flour, I’m not sure if it will turn out the same with regular gluten free flour.
*I have only made this recipe using eggs, not egg replacers, so I can’t speak to how this cake would turn out without eggs.