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 I originally made this recipe with gluten free flour, but today I have used all purpose flour.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When I originally made this recipe I baked it in a round spring form pan and that worked great.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.
Enjoy other baked good recipes here:
Sweet Potato and Brown Sugar Muffins
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Fresh Peach Cake with Streusel Filling
Prep Time: 20 mins- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 8-10 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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Pin RecipeDescription
This Fresh Peach Cake is packed with ripe peaches and a delicious streusel filling!
Ingredients
- 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)
Streusel Filling:
- 1/3 cup light brown sugar
- 1/3 cup chopped walnuts, or your favorite nut
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- 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.
Notes
*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.
Recipe adapted from Martha Stewart
Peach anything is my absolute favorite! I love baking with this fruit in the summer. There’s just nothing quite like it! This cake looks absolutely gorgeous, Izzy! I love the streusel filling, too. Just perfect!
I love peaches this time of year, they’re just so darn good! They’re even better when they’re baked too! This cake looks so gorgeous and delicious, Izzy. Can’t wait to see pictures of the little one soon too, how exciting!
Oh my gosh, Izzy 39 weeks!!! You’re so close to meeting your little guy, I’m so excited for you 🙂 🙂 I wish I could have a great big slice of this cake with you, it looks absolutely amazing, and I can only imagine how those peaches taste!
Eeek! 39 weeks! He’ll be here so soon!!
And what I would do for a piece of this peach cake right now! Pre-dinner snack?? 😉
This cake is so beautiful! I’ve been really into nectarines lately, so I might need to try this cake using some of those!
I’m sure if I were you I’d be baking a ton too… Helps to relax you, get your mind off of the waiting game, and then you wind up with yummy dessert to satisfy your pregnancy cravings, right?? 😉
I would love to try this but there is sooooooooo much sugar. I’m just south of 70 and this much sugar in my system can’t be a good thing. Any recommendations for substitutes?
Hi Michelle, I don’t cook with many sugar substitutes so unfortunately I don’t have advice on that, but you could always try just adding less sugar and cutting out the sugar completely in the middle streusel layer. I hope that helps!
Oh my goodness, Izzy! I’ve been dreaming of a peach cake for weeks and am patiently waiting for Eastern Washington peaches to come in. It’ll be another few weeks at least. I love the ingredients you’ve included in this cake (yogurt!) .. and that gorgeous ribbon of streusel is sublime! This cake has my name all over it! Delicious and gorgeous!
Yay for peach season! I walked out of the house with a whole peeled peach and our lab attacked me because he thought it was a ball lol! I hope baby decides to make his appearance soon!!
Izzy, you have me dreaming of peaches!! They are not quite in their full glory here yet, but I am counting the days!! Now I have the perfect recipe for them! Can”t wait! PS. so excited for you and your growing family!!
This fresh peach cake is just stunning and I love the streusel middle- I rarely see streusel in the center of a cake and I love the idea- pinning! 🙂
This cake looks amazing! Sounds like the perfect summer dessert and perfect way to enjoy all the peaches.
So lovely… what size springform did you use?? ty ty
I use a 9 inch one but it would probably work with a bigger one too!
This cake looks delicious! I am using a different gluten free flour and see that Bob Mills flour doesn’t have Xanthan gum…so I obviously don’t add it to mine right? Just double checking! No Xanthan gum used in this recipe..
Please disregard previous question. My homemade gluten free flour mix did not contain Xanthan gum yet I used it none the less. The flour you used does. However, amazingly enough this cake turned out wonderfully. It rose well and is delicious. I normally follow a recipe to the letter but with this one I also only had coconut flavored greek yogurt. The cake STILL tastes delicious. I believe I just got lucky with this recipe as I would never make a cake without Xanthan gum again. Thought you or your readers would find this valuable. Thank you for sharing this recipe.
★★★★★
Thanks so much for the update, Dee! I’m so glad that it came out tasting great and the right consistency! 🙂
I made this cake yesterday with Mock Cup 4 Cup. this cake is so easy and absolutely delicious!!!!
★★★★★
Awesome!! I’m so glad you liked it! 🙂
I was JUST thinking yesterday that I want to make a peach pie/cake before summer’s end! This cake sounds delicious!
Thanks!! This one is really good 🙂 🙂