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
Watch how to make this recipe.

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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3.1 54
I baked this cake this afternoon after watching the episode last night. This cake is exceedingly dense and heavy; reminding me of something one would serve at the Christmas holidays rather than at the height of summer. After reading another review that recommended using lemon zest to cut the sweetness of the frosting, I followed the advice and I also left 1/2 cup of powdered sugar out.  The frosting was still too sweet.  Although this wasn't "awful", it is certainly NOT one of Giada's better offerings.  I will probably not make this again. item not reviewed by moderator and published
<span>I baked this cake today . To be honest with you ,I didn't like it ,because cake is flavourless and the texture of cake is almost like bread . I think 3 cups of flour is too much and the frosting is too sweet. This cake is so reach and I think it is not suitable for summer season. not refreshing and light. As a pastry chef, I do not recommend this recipe .</span><br /><br /><br /> item not reviewed by moderator and published
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. &amp; 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 &amp; 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
LOOOOOOVE this cake... The first time I made it we didn't taste the peaches so I now add in 2 cans of peaches ... this cake is so delish item not reviewed by moderator and published
Nothing peachy about this cake. Icing curdled, recipe called for way too much flour and turned out like coffee cake. This recipe seems like such an afterthought. item not reviewed by moderator and published
I followed directions exactly. 1 hour and 10 minutes is way too long. I took it out after 1 hour and the tops and sides were already hard. It does not have much of a peach taste either. Maybe if the juice from the peaches was included it would have been more moist. I will not make this again. item not reviewed by moderator and published
Made this cake for a gathering and it was WELL received. The cake is very moist and light (was even better the next day for breakfast!. item not reviewed by moderator and published
I love this recipe!!! Simple, nothing fancy, yet very delics. I think the frosting taste even better when you put it on the cake still warm, so that it can melt all over the cake. Thinking of baking as cupcakes for my daughter.. so far nothing but great reviews from all that have tried it in my home. item not reviewed by moderator and published
Ya know, I hesitated to make this cake because of the reviews. However, I decided to make it because my husband loves peaches. It came out PERFECT! Nice and moist. I did make sure I patted the peaches really dry and did not use any of the juices from the peaches. The frosting along with the cake were a match made in heaven. Thanks Giada : item not reviewed by moderator and published
It was really good, although I would recommend adding some more vegetable oil or sour cream to make it more moist inside. It's kind of a bread like cake, everything else was good. I also cut the ten minutes because the cake came out the first time a little toooooo done. I use the right pan and everything but I wanted a softer texture.. not bread like. Great recipe.. just have to tweak a few things. item not reviewed by moderator and published
I love it!! item not reviewed by moderator and published
It is out of this world, I just made it with fresh peaches. Thank you Giada!! item not reviewed by moderator and published
I tried making the icing and it kept curdling when beating the butter, cream, water and vanilla. Does anyone know why? item not reviewed by moderator and published
Amazing cake! So fluffy, moist, and peachy. Giada always has the best simple, summery recipes. item not reviewed by moderator and published
I have yet to try a Giada recipe that isn't delicious! Recipes are always to the T and turn out perfectly! This cake is sooooo delicious, I'm on my 2nd slice and considering a 3rd! I had fresh peaches and some cream so a great opportunity to try this recipe. Moist, dense cake, the icing is sweet (which icing isn't? but balances out with the cake beautifully! Thanks Giada for another great recipe! yum yum yum!!! oh and the baking time 1 hr 10 minutes, cake was perfectly done item not reviewed by moderator and published
I made this for a birthday party. It was heavy. Not much peachy taste or flavor. I followed the recipe carefully. The bake time was way off. There is no way that you could possibly bake this cake for 1 hour and 10 minutes. I took it out long before that and the bottom of the cake was crunchy and you could hardly get a fork through it. I was very dissapointed and surprised that Giada would publish a recipe this bad. Don't try it. You will be embarassed. item not reviewed by moderator and published
I followed this recipe to the tee and it did not cook in the center. Baked for 1 hr. 10 minutes, took it out and the center dropped, still didn't think much of it, but once it cooled and I flipped it to a dish, the entire center was raw. The sides were over cooked. This sounded like a nice summer cake and I did not plan to use the frosting, I was just going to use a scoop of vanilla ice cream on top, but this was a total disappointment and a complete waste of my time... Also, what I tasted of it lacked flavor. If I could give it zero stars I would. Sorry Giada, you failed me this time. item not reviewed by moderator and published
So I just finish making this cake. And it's smell amazing but it took me 1hrs and 20 mins It's taste so good... I add a little peach juice And I also add some peach at the top before I put it To bake OSUM!... Love it!. : item not reviewed by moderator and published
After reading other reviews, I was able to make some tweaks to this recipe that made it work. First, I used fresh peaches and also added about a cup of fresh blueberries. I think the blueberries added the necessary moisture. Also, thanks to other reviewers, I cut the baking time to 40 minutes in a 12 x 7 pan. I ignored the frosting idea completely. So I ended up with a lovely peach-blueberry coffee cake that was not too sweet, not too dry, and perfect with a cup of tea. Hope that helps others and thanks to those who helped me! item not reviewed by moderator and published
Excellent cake. I will continue to make it. I wondered why there were so many negative reviews. So I read most of them. Folks, if you are going to change ingredients, to the point they do not resemble the original recipe, don't blame the chef. item not reviewed by moderator and published
awesome item not reviewed by moderator and published
I took a lot of the reviews into consideration. The cake turned out well in 45 min and I did it in a 8x8 pan. I added 1/2 cup of brown sugar for more moistness and taste. I also added a little more oil, a bit less than 1 cup, like one of the reviews. I also added 1/4 cup of peach juice and a 24 ounce can of peaches. Hopefully this helps! item not reviewed by moderator and published
I made this cake and was very pleased. I started smelling it after 40 minutes so i tested it after only 45 minutes and it was done. It reminded me more of a coffee cake when i tried it and i didn't make the frosting. Next time i'm going to use a strudel topping. I didn't agree with the other reviews at all! I also thought that this cake would also be wonderful with apples too item not reviewed by moderator and published
IMPORTANT!!!!! Bake this cake in a glass 8x8, as Giada did on the show and NOT a 9x9 and you will have NO problem with the cook time of 1 hour+!!!! The cake comes out moist and flavorable as you get peaches with every bite, hence the "sweet" part of the cake. After reading the reviews, I knew the frosting was too much, so I did have to alter that recipe a bit. I cut the butter, whipping cream and vanilla in half, used NO water and only used 1 cup powedered sugar...perfect amount and spreadability. item not reviewed by moderator and published
I concur with the others - this is the worst cake I've ever made. Dry, tasteless, dense, absolutely no peach flavor - topped with gloppy icing. It wound up in the garbage disposal. Followed the recipe exactly - Food Network should pull this one before anyone else wastes the ingredients. item not reviewed by moderator and published
I really liked the way this cake turned out, but I made so many modifications I couldn't really rate it on the recipe. Based on the other reviews, I substituted brown sugar for the white (keeps moisture better and I upped the peaches to 2 cans. Then, I added 1/4 cup of the juice to the wet ingredients. Well, by this time, there was too much batter for a 9 X 9, so I used a 9 X 13, baked for about 35 minutes. It's PERFECT! I'm going to use a powdered sugar glaze instead of icing, using more of the peach juice. item not reviewed by moderator and published
I read the reviews and I made sure to add some of the peach syrup to the recipe to make it more moist. I also used a 25 oz can of peaches instead of the 14 oz can. I didn't make the frosting because I was looking more for a cake to drink with coffee or tea rather than a dessert. I really enjoy the peach chunks in the cake. item not reviewed by moderator and published
I love Giada &amp; most of her recipes but this was a terrible cake &amp; a waste of time &amp; ingredients. It was way too dense, too sweet &amp; had absolutely no flavor. It ended up in the trash after the first taste. item not reviewed by moderator and published
I wish I had read the reviews. I took the recipe home after watching on TV and tried in UK. Very stodgy, Cake mix was too stiff and needed more liquid or just less flour?? I have a similar recipe for a choc cake and that has milk as well as veg oil. Think Olive oil too strong a taste. Perhaps puree some of the peaches in the syrup or juice and add the rest chopped. Would just use a simple drizzle of icing instead of the one shown would keep better anyway. item not reviewed by moderator and published
I opened my can of peaches then decided I better look at the reviews of this recipe, boy was I glad I did! I made a few adjustments based on some of the reviews I read here. Luckily I had another can of peaches so opened that one up and used it as well. Since reviews were that the cake was dry I decided not to dry the peaches as directed in the recipe. I used slightly more oil than it called for, not quite 1 cup. I used a slightly heavy hand when measuring the sugar as reviewers said the cake was kinda bland, also did this with cinnamon. I baked in metal pan, not glass and did not bake the instructed 1 hour 10 minutes, only about 45 minutes. As for the frosting.I NEVER, EVER add as much powder sugar as a frosting recipe calls for. I used 2 cups rather than 3, it was a good balance against the not too sweet cake. Overall this turned out great, but because of all the reviews I read here. I encourage you to try this recipe, it did come out quite yummy with the changes. item not reviewed by moderator and published
I am glad I read the reviews before making this cake. I changed it up a bit, instead of veggie oil i used olive oil, Just because I rather cook with olive oil. I also added 2 cans of peaches and 1 can of the peach syrup. It took about 1hr 30min to bake and I wasn't very impressed with the finale cake. It wasn't very tasteful and it was a little dense. I do feel that the olive and and syrup made the cake a little moist. AS FOR THE FROSTING!!!! BIG waste and very hard to make and soooooooo super sweet. I will give this recipe another try but as a breakfast bread. item not reviewed by moderator and published
Loved, Loved, LOVED this cake! This is not a sweet cake, by any means. Do not make this cake if you are wanting and over-flavored, super-sweet typical American-style cake. If you are looking for a much more traditional, dense, moist cake, this is the cake for you. This cake reminds me a lot of the types of cakes I have had in Europe - good, complex flavors, without having to hit you over the head with the flavor and sugar. I didn't make the frosting (didn't have time, and just topped the cake with a lightly sweetened whippped cream. Perfection. item not reviewed by moderator and published
What a waste of time and money!!! It is wayyyyyyyyy too sweet and the cake is absolutely flavorless....but, verrrry sweet (and I only used 2 cups of powder sugar in the icing......absolutely NO peach flavor.In addition, it was completely cooked thru in 50 minutes. A big fat YUCK. item not reviewed by moderator and published
I agree with the other reviews wayyyy to dry, I was beating the batter and I found myself thinking....Giada didn't have it this dry so I went to the web I read the reviews and I did what another person did add more oil intead of 3/4 cup of oil I did 1 cup of oil, but still notice a little bit dry so I but a spoon of sour cream everybody says sour cream make cake moist, thank goodness I didn't put a little can of peaches I love peaches so I put a whole 25 oz. of peache from Dole, I cut the baking time to 45 minutes, came out good, but you can see why, I change the recipe a little bit..ohh and I didn't try the icing I read way to sweet so I just did my own version lemon icing. Next time I would add some lemon zest to the batter. item not reviewed by moderator and published
I was so excited when I heard this recipe on television. Simple ingredients, easy instructions, but the worst cake I have ever made. This was so dry...in the brick category. Even the frosting did not help. The texture so dense. A waste of my time and efforts. item not reviewed by moderator and published
This cake was very dry and tasteless and the icing was too sweet and made more than needed. I threw the whole thing in the trash! item not reviewed by moderator and published
I did not have a glass dish so i just used a metal pan and reduced the time to 40minutes. It was a little dry wish I had threw in the peach syrup to maybe bring out the peach more :/ I did like the cinnamon touch. The icing was waaaaaayyyy SWEET!! wow! but the icing was a lil annoying to make i had to melt the butter in order for it to work. Also i had to add a little extra veggie oil to the batter to moisten it up a little more. Overall the recipe wasn't a complete fail. Now Giada's "todd's orange raspberry cake" was really good!! item not reviewed by moderator and published
Well i tried this recipe as written because Giada said it was so good. I found the cake a little dry and really couldn't taste the peach flavor i was so looking forward to. I expected super moist and peachy. maybe if i used a lot more peaches and some of the juice i would have achieved that. super easy to make, just needs more taste and moisture item not reviewed by moderator and published
I am a true Giada fan and make her food almost every day. When I saw this recipe the tv other day, it looked delicious. I made it today and was disappointed. Not enough peach flavor at all and the cake was pretty dense. It wasn't terrible, but it was just ok-- not something I would make again. item not reviewed by moderator and published
It was very dry. I'm not sure what I did as I followed the recipe as written. item not reviewed by moderator and published
As others have said - this recipe is terrible. It's dry, dense and I took a few bites and tossed it. Absolutely zero peach flavor and the cooking time was WAY too long. I should have known when the batter looked like shortbread, not a cake batter. I followed the directions exactly as written - very disappointing. item not reviewed by moderator and published
This is a dense cake, almost bread-like. Really tasty though. My husband loves anything peach and he agreed it might be better with a stronger peach flavor. I will definitely make this again but next time I will add a little peach schnaupps to the batter. item not reviewed by moderator and published
This recipe was horrible. It was dry and heavy and I ended up throwing it out. item not reviewed by moderator and published
Icing is running all over the place! Don't know what I did wrong. Took forever to combine butter vanilla, cream and water. item not reviewed by moderator and published
Very tasty! I used frozen peaches (defrosted, drained and patted dry with a paper towel since I didn't have any canned on hand. I thought that over an hour of baking time was going to be way too long, so I shorted it a bit and even though the toothpick came out clean, the cake fell in the center while cooling. Next time I will bake the full time. Despite the falling, the cake was still delicious. I also cannot eat dairy, so instead of Giada's yummy looking frosting I make a sort of glaze of defrosted peaches, a little confectioner's sugar, a dash a vanilla, a squeeze of lemon juice, and a bit of almond milk all processed together in the food processor. It really amped up the peach flavor. 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
Make sure your butter is in room temperature. item not reviewed by moderator and published

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