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Fresh Peach Cake Recipe

Fresh Peach Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on January 11, 2013

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    Absolutely Delicious! I made with a whole bag of frozen peaches and followed the rest of the recipe exactly. I did use a 10x10 pan because i didnt have a smaller one, and I'm glad I did! the batter didn't reach to the edges and I was concerned but, boy does this batter expand! in a 9x9 it probably would have spilled over!! This cake is so yummy, i'm trying it with apples today!!

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  • on August 20, 2012

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    What a wonderful cake! I replaced 1 cup of all-purpose flour with .5 cup of ww pastry flour and .5 cup of almond meal. I love the way almond meal works in cakes- it subtly changes the texture to be a bit heartier, making it a perfect breakfast cake. Next, I added 2 teaspoons of peach schnapps to the batter and it was still a bit thick (because of the whole wheat flour and almond meal so I added a touch of milk to thin it. I chose not to peel the peaches as the nutrition is all in the peel and we don't mind eating the skin (plus it's way easier! I only needed only a third of a cup of sugar to top the peaches, and mixed a small dash of cinnamon and a pinch of ground cloves. The flavor is DIVINE! Finally, I topped with sliced almonds to continue the almond theme. So delicious! The two of us finished it in two days!

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  • on August 07, 2012

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    Very yummy. Just made it and the smell cinnamon in my house, can't wait the cake get cold and have a slice. Love it!

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  • on July 22, 2012

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    This cake was delicious!! Next time I make it I would definitely add twice the amount of peaches. Also the cake was not fully cooked after the 55 minutes so I adjusted the baking time and added 15 minutes extra. I cut back the amount of sugar slightly and made the cake using King Arthur gluten free flour and was still extraordinary!! However, using gluten free flour changes the texture slightly and makes it dryer.

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  • on July 17, 2012

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    I love Ina's recipe but I need to make this 4 days in advance. Will it freeze or will it keep in refrig.??? Am afraid peaches will either turn dark and/or get mushy.

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  • on July 08, 2012

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    This cake was delicious! We used fresh peaches from an orchard nearby. Wouldn't change a thing.

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  • on June 30, 2012

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  • on June 25, 2012

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    I love to bake and cook and I was looking for something new to make other than the typical vanilla or chocolate cake. this was easy and delicious Thank you!

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  • on June 11, 2012

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    Great cake!

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  • on April 30, 2012

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    This cake was easy & excellent. It tastes like a coffee cake. It would go well with apples instead of peaches. I cooked mine for 60 minutes, but my oven usually takes a little longer when I'm baking. It was moist & didn't get mushy (I made it yesterday. This cake doesn't have a strong peach flavor, so I would suggest something else if that's what you're looking for. I would definitely make it, again.

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