My peach cake recipe is so easy that you’ll be making it over and over again due to continual requests! There’s no peach peeling necessary, so it saves, time, too! It’s just the best peach cake recipe you’ll find!
Peaches have to be one of summer’s best fruits, but believe it or not, here in California peach season begins in May!
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If you have followed me for any amount of time, chances are you know about my Sicilian whole orange cake recipe. When I posted it years ago after my mother found the recipe on an Italian site called Allacciate Il Grembiule (essentially, “tie up/put on your apron”) there were no whole orange cake recipes on Google US or UK.
Now you’ll see that many other sites have, erm, “discovered” this recipe, but have failed to give credit to where they found the recipe. 😕 Since the orange cake was such a success (almost 2000 amazing reviews to date), I experimented with other fruits and readers have loved the whole lemon cake and kumquat cake versions as well as a no peel apple cake and whole pear cake.
I have made a gluten free Sicilian whole orange cake and gluten free Sicilian whole lemon cake, both of which don’t taste like they’re gluten free at all! I’ve also made this recipe in cupcake form using kumquats for these glazed and iced kumquat cupcakes: fantastic! The best part about this recipe, apart from the amazing results, is how easy it is to make these cakes. Peeling fruit is never involved!
I tell you this so you understand what a brilliant base that this original Sicilian whole orange cake recipe is! Of course, I had to try it last year with peaches, and no surprise, it was another marvelous addition to the list!
It has a delicious peach flavor and is perfect when served “naked”, with some fresh peach slices on top. Or dust with some powdered sugar and serve with freshly whipped cream or vanilla ice cream. Peach lovers may even want to gild the lily and serve it with this delightful (and super easy) blender peach ice cream!
Whatever you choose will be a winner, because the cake is just that good! Just look at that crumb! If you give it a try, please let me know by clicking the stars in the printable recipe card below. And if you’re looking for other peach creations, don’t miss this collection I put together with the best peach recipes I could find!
Can I use a Bundt or Loaf Pan to Make Peach Cake?
Can I Freeze Peach Cake?
Peach cake freezes beautifully! Wrap it in freezer/parchment paper or aluminum foil to avoid it getting freezer burn, and then put into a freezer safe bag and freeze for up to two weeks.
Save this recipe so you can make it when peaches are in season wherever you live!
Peach Cake (Easy Recipe – No Peeling Necessary)
adapted from my Sicilian Whole Orange cake recipe serves 10
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F (175°C)
Make the peach cake batter
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl.
Beat with a mixer until light and fluffy, don’t be scared to really get it thick.
Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
Purée; leaving a few little pieces is best.
Pour into the batter (along with the vanilla if you used baking powder) and stir until evenly combined.
Pour the peach cake batter into the prepared pan.
Bake the Peach Cake
Spread the batter evenly in the pan, and bake until a cake tester comes out clean.
Allow to cool for about half an hour, then remove from pan.
Serve plain, or top with powdered sugar and/or peach slices. You can also serve with whipped cream or ice cream. Just be sure it’s completely cool before slicing.
This cake will easily serve ten to 12 people, cutting into smaller slices.
On second thought, you may want to make two cakes for seconds!
Let me know what you think!
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- 3 eggs
- 1 1/8 c (250g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt (yes, sour cream works, too)
- 2 to 3 organic peaches, about (300g), washed and cut into pieces (with the peel, remove the pits)
- (if using plain baking powder add 1 tsp vanilla extract)
Preheat oven to 350°F (175°C)
Make the peach cake batter
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Place the peach pieces in a small food processor, or blender and squeeze some lemon juice on top. Process the peaches until they are almost puréed.
- Add the peach purée to the cake batter (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin. Evenly spread the batter.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the peach cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Serve when cool as is, or dusted with powdered sugar, top with peach slices and/or whipped cream or ice cream.
Bundt or loaf tins will also work.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 211Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 176mgCarbohydrates: 32gFiber: 1gSugar: 23gProtein: 4g
Nutrition information is only estimated.
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