Sweet Peach Cake

Total Time:
3 hr 5 min
15 min
1 hr 40 min
1 hr 10 min

8 to 10 servings

  • Cake:
  • Butter, for greasing the baking dish
  • 3 cups all-purpose flour, plus extra for dusting the pan
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
  • Frosting:
  • 1/2 stick unsalted butter, at room temperature
  • 1/4 cup whipping cream
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 8-by-8-inch glass baking dish.

Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.

For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

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3.2 52
This is a good, solid recipe. It tastes like a little old lady made it in Italy in a bakery. No joke. NOTES: I skipped the baking powder, and the cake rose to perfection--not too high, not too low. Ok, ok, I did that on accident, but it turned out great! I used 23 oz. of peaches, and it tastes great (my grocer doesn't carry 15 oz. servings). IF ICING IS TOO SWEET for you: ZEST. Lemon zest gently cuts the sweetness and keeps the icing nice and light. Use a light-hand to make a pinch or so of lemon zest. Add about 3 to 5 shreds of zest into the bowl of icing, and use your handheld mixer to stir it all together. Add more to taste. I have an old gas oven, and my cake baked for 1 hr. & 20 mins. at 325 degrees. Do the knife test, increasing your time at 10 min. increments after about 50 mins. to 1 hr. of baking, depending on knife test results. This is an interactive cake, but it is a joy to make. It's fitting for breakfast, brunch, or as an afternoon snack with coffee. Thank you, Giada! item not reviewed by moderator and published
I absolutely loved this recipe! Felt very light, not too sweet which is something my family and I love. Everyone that I have had try this recipe loved it. I made two little changes though. I am not a huge icing fan so I decided to top mine with a crumble and I also added 4 whole fresh peaches, diced, instead of canned. Came out PerFect!! :D!! Must Try! item not reviewed by moderator and published
It's in the oven now. One BIG problem I had was the pan size. The recipe indicates using a 8x8. I started there, but there was more batter than the pan would even hold! I switched to a 9x13 and even now I'm twitching....I slid a cookie sheet under the pan after 15 minutes in the oven because the batter is rising and I'm afraid it's going to ooze over. It smells good. I didn't read the other reviews until now...probably wouldn't have made it if I had.... The batter is thick and has an oily sort of gloss to it. I followed the recipe exactly except for the peaches. I didn't use canned. I diced up 3 peaches and simmered them on the stove in sugar water. I also added a cup or so of fresh blueberries that I dredged in the flour mixture first. I guess we'll see how it comes out! item not reviewed by moderator and published
I was extremely nervous before I made this recipe because of all the negative reviews. Rest assured this cake is delicious. It definitely has a coffee cake texture like some of the reviews said, but I took it to my luncheon at work and it had everyone raving! Everyone loved the frosting the vanilla really comes through. The cake is moist and full of the peach and cinnamon flavor. My only recommendation is to watch the timer. I pulled the cake out at 50 minutes. I started checking it at 45 because the top of the cake had a golden color. I love Giada's recipes and this is a fantastic way to start Summer! item not reviewed by moderator and published
Made the cake but doubled the amount of peaches....was fantastic! I did NOT make the frosting but used vanilla ice cream as a topping. Delish!! item not reviewed by moderator and published
I followed the recipe to the letter and the cake turned out rock solid and pretty much flavorless...don't EVEN get me started on the icing....WAY to sweet and had a tinny after taste - you really let me down this time, Giada! item not reviewed by moderator and published
I agree with the other reviewer, the batter was impossibly thick. I reserved all the juice from the peaches and I added 1 cup of that reserved liquid. I opted for cupcakes instead ad baked at 350 for 20 minutes. Turned out perfectly! item not reviewed by moderator and published
I just baked this cake and ate a piece. I think it's really good! Subtle flavor. Here are the changes I made: to begin, I tried baking a thick, moist cake a couple weeks ago at 325 degrees because I didn't want it to hump up in the middle. It came out overly dry and not very good. So this time I cranked the heat up to 350. I baked it for about 35 minutes at 350 and then lowered the temp to 325 and baked it 10-15 minutes more - until the center was set. Also, because this looked like a really think cake, and those are hard to get cooked through without drying out the edges, I baked mine in a 9x9 aluminum pan, which also helped keep the crust from darkening too much. I prefer minutely under-baked goodies, so I'm guessing my center will be very moist. I also used 1 cup white sugar & 1/2 cup dark brown sugar. I added about 1/4 cup buttermilk for added moisture, and probably used slightly more than 15 oz can of peaches in syrup. Also don't think it needs the icing. item not reviewed by moderator and published
i agree with the critical reviews. as directed, the cake is far too dry dry and not very flavorful. i love peaches and didnt give up, so made again with adjustments: fresh/ripe peaches reserve juice, single serving peach yogurt while cutting back a bit on oil, only 2 cups flour, reduce baking time to around 45 minutes test with cake tester, finish with glaze made with peach juice, powdered sugar, milk or juice to thin, vanilla. much better i thought. item not reviewed by moderator and published
I tend to agree with the negative reviews, but with a few changes it's OK. I would pour in most of the syrup from the peaches otherwise the batter is extremely dry. I'd also add a few tablespoons of brown sugar as well. Without those changes I really don't see how it can be possible, as before them, the batter is unstirrable. But with those changes, it's an OK base. item not reviewed by moderator and published
Ithink when you make a lot of changes, it's not even the same recipe--you/ve created a new one. Also, I always look to see if the incredients look reasonable for the category. Also I've learned the hard way that if you're thinking about something for an event, it's always better to do a test run first. Or make one of your old standbys! item not reviewed by moderator and published

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