Go Back
–+ servings
With juicy peaches, spices, and peach yogurt for extra taste and texture, this Fresh Peach Cake bakes up light, moist and delicious!

Fresh Peach Cake

Print Recipe
With juicy peaches, spices, and peach yogurt for extra taste and texture, this Fresh Peach Cake bakes up light, moist and delicious.
Course Dessert
Cuisine American
Keyword cake recipe, peach recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 395.58
Author Gayle

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil (or 3/4 cup of peach or plain yogurt - see note below)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups diced fresh peaches

For the streusel topping:

  • 2 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 4 teaspoons vegetable oil

Instructions

  • Preheat oven to 375°F. Lightly grease a 9-inch pan with non-stick cooking spray. Set aside. (see note below)
  • In a large bowl, combine the flour, sugar, eggs, vegetable oil, baking soda, salt, and cinnamon.Using an electric hand mixer or whisk, mix until thoroughly combined. Fold in peaches. Spread batter in prepared cake pan.
  • To make the streusel topping, whisk together the flour, cinnamon, and sugar in a small bowl. Add in the oil and mix until fully combined and resembles a course mixture. Sprinkle over top of cake batter.
  • Bake for 45-50 minutes, or until cake is golden brown and toothpick inserted into batter comes out clean.
  • Remove from oven and let cool in pan for ten minutes, then place onto wire rack to cool completely.

Notes

  • This cake tastes best using ripe peaches. The juice from the peaches will result in a peachy flavor.
  • If your peaches are not ripe enough to emit juices, you can add peach yogurt to the batter to result in a peachy flavor.
  • You can also use canned peaches, which will result in a great peach flavor.
  • If you are concerned about the batter overflowing when baking, use a 9 inch springform pan instead.
  • Lightly adapted from Barbara Bakes.

Nutrition

Serving: 1serving | Calories: 395.58kcal | Carbohydrates: 79.77g | Protein: 5.88g | Fat: 6.73g | Saturated Fat: 4.43g | Cholesterol: 61.38mg | Sodium: 452.17mg | Potassium: 129.36mg | Fiber: 1.94g | Sugar: 53.3g | Vitamin A: 214.61IU | Vitamin C: 2.54mg | Calcium: 25mg | Iron: 1.99mg