Peach Cake (Easy Recipe – No Peeling Necessary)
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 and this peach cake is divine.
As an Amazon Associate I earn from qualifying purchases.
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?
Yes! Both bundt (<- these are made in the US ->) and loaf pans work beautifully with this cake. Just be sure to butter and flour the tins well.
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.
Place the peach pieces in a small food processor, or blender and squeeze some lemon juice on top.
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!
Have you signed up for my free subscription?
Don’t miss another post!
Peach Cake (Easy Recipe - No Peeling Necessary)
Special Equipment
- 1 food processor or blender
- 1 cake tester optional
Ingredients
- 3 eggs
- 1 ⅛ cup sugar
- 1 ¾ cup all purpose flour
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup plain Greek yogurt or sour cream
- 3 peaches organic, washed and cut into pieces (with the peel, remove the pits)
- 1 tsp vanilla extract if using plain baking powder
Instructions
- Preheat oven to 350°F (175°C).
- 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 Paneanglei 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.
Notes
- Bundt or loaf tins will also work.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Dear Christina, I loved the cake. Made it last week and cannot recommend enough!
I had earlier made the apple and pear versions of the same cake, and did not think any further when I choose to bake this one. And I must say I was not disappointed at all! My neighbours also asked for the recipe.
– two of peaches I used were not very ripe, even then the cake was pretty sweet.
– I used a slightly bigger pan as I didn’t have the small one, and adjusted the time accordingly.
Fabulous! So you can imagine how good it will be with sweet, ripe peaches! Yay! Thank you for the lovely comments and the review! :)
This sounds amazing, Christina! I can’t wait for peach season here in Tucson,
One of the best fruits! THanks, David!
Delicius recipe, thank you! Wishes from Lithuania!
Hi Christina,
We never get good peaches it seems…but…we do eventually get nectarines. Have you ever subbed them? Would you still keep the skins on? Love your site & recipes…thanks so much. Your fan, Nancy
I know, Nancy, it is hard to find good peaches. Yes, as long as the nectarines are organic, keep the skins on. Thank you so much! CC
I love all stone fruits, but peach is my number one. This is a beautiful cake and I can’t wait to get my hands on peaches asap to try it. Lovely! :-) ~Valentina
Cant wait to make the peach cake. It will be perfect for the summer. Thank you so much for the recipe.
Wonderful to hear, thank YOU, Laura!
Wow! Wow again. Your peach cake looks amazing. As the summer months approach and peaches are in full season this would be delightful. Recipe saved.
Best,
Velva
Thanks, Velva!
I have a question about the amount of flour. 1 3/4 cup is not 275 grams. Please clarify.
Please follow the recipe as written. I recommend using the weight as it is always more accurate, but if you follow the cups, use 1 ¾ cups and it will turn out perfectly. This is a recipe made thousands of people with rave reviews, you won’t be disappointed.
I have a question about the ingredients as they appear in grams vs. cups. So, the question is for Christina: When we make the cake, do you recommend sticking with EITHER weight or volume measurements? For example : 1/3 cup butter is only 76 grams. Thanks so much.
Hi Julia, I am a huge scale promoter! Weight for baking ALWAYS is the most accurate weigh to measure. If I could, I would do away with all cup measurements on my recipes. They are simply so inaccurate, I think it’s pretty ridiculous that they are still in use. For this recipe, it is so flexible, both cups and scales work, but for other recipes (like my doughnuts) I have removed the cups because anyone who left a negative review did not weigh the ingredients. Everyone else RAVES about the recipe.