Ingredients
3–4 fresh ripe peaches, diced
1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup Greek yogurt or sour cream
1 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
Optional: ½ tsp almond extract
Optional: ½ tsp cinnamon
Optional: 1 tbsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and line a 9-inch round pan with parchment.
2. Cream butter and sugar together for 2–3 minutes until pale and fluffy.
3. Add eggs, yogurt, and vanilla. Mix just until combined.
4. In another bowl, whisk flour, baking powder, soda, and salt.
5. Gradually add dry ingredients to wet ingredients.
6. Fold in diced peaches gently.
7. Spread batter into prepared pan. Top with additional peach slices.
8. Bake for 38–45 minutes until toothpick comes out clean.
9. Cool for 15 minutes before slicing. Serve warm or chilled.
Notes
Use very ripe peaches for best flavor.
To peel easily, blanch peaches in boiling water for 30 seconds, then transfer to ice water.
To prevent peaches from sinking, toss them in 1–2 tsp flour before folding into batter.
This cake can be made with frozen peaches (thawed and dried).
Swap half the butter for applesauce for a lighter version.
Store leftovers in fridge for up to 4 days or freeze slices for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg