After using 4 pounds of the fresh orchard peaches that my friend recently brought over for the delicious Peach & Bourbon Pecan Crumble, I had just 4 fresh peaches left. And so, in my true fashion, I looked at my baking options, instead of eating them fresh. And this cake was the answer.
The softest crumb, as moist as can be without being dense, and bold with peach flavor. This cake is a winner. Eating this is eating the ultimate comfort food. It’s like being hugged from the inside. And yet it’s not winter holiday rich, it’s still perfectly bright for summer.
The cake is comprised of three main components:
1) The glaze on top, while not essential and completely optional here, takes it from being an almost coffee cake to a real cake. I’m team glaze, of course. But won’t judge if the glaze is just a little too much for the peach cake experience you’re going for this summer. I’d say if you’re making this for the family and plan to eat it with coffee, maybe skip the glaze. If you’re celebrating anything though, the glaze is such a nice touch.
2) The peach filling that is both sweet and fruity, while not being sickeningly either. There are warm spices that get tossed with the fruit and so it balances the sweetness perfectly. The peach filling is absolutely the star of this cake. It’s the first word in the title so it has to be.
3) The actual cake that showcases the glaze and peach filling has a moist crumb that is achieved by adding yogurt or sour cream to the batter. It’s so delicious in fact that one could use it as a plain vanilla cake for the future.
So whether over a cup of tea, or for a final sweet dessert at the end of a nice meal, enjoy this delicious peach cake before the summer and peach season is over! My other two peach favorites on the blog are Peach Brandy Puff Baby (Dutch Baby) and Peach Muffins with Olive Oil
Peach Cake with Vanilla Glaze
- 4 Fresh peaches, diced*
- 1/4 cup Butter, melted
- 1/2 cup Brown sugar
- 1/2 tbsp. Cinnamon
- 1/2 tsp. Nutmeg
- 3 tbsp. Flour
- 1 1/2 cups Flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 cup Butter, softened
- 3/4 cup Sugar
- 2 Eggs, room temperature
- 1/2 tsp. Vanilla
- 1/2 cup Plain yogurt (or sour cream) Greek or plain full-fat yogurt
- 1 tbsp. Butter, softened
- 1 tsp. Vanilla
- 2/3 cup Powdered sugar
- 2 tbsp. Half & half (or milk)
- Preheat the oven to 350F degrees. Grease a 9-inch springform cake pan or round cake pan. Place on baking sheet, just in case anything leaks.
- Begin by making the peach filling. Mix the diced peaches in a medium bowl with melted butter, brown sugar, cinnamon, nutmeg, and flour; set aside. *See note about peaches below.
- To make the cake, combine the flour, baking powder, and baking soda in a small bowl. In a large bowl of a stand mixer, or using an electric mixer, cream together the butter and sugar on medium speed for about 2 minutes. Add the eggs and beat for an additional 2-3 minutes, until light and fluffy. Add in the vanilla and yogurt, mixing until smooth.
- With the mixer adjusted to low speed, add in the flour mixture, mixing until just combined. Do not over-mix. Transfer the cake batter into the prepared pan. Top evenly with the peach mixture (they will sink into the cake while baking).
- Bake for 45-50 minutes, or until the cake is deeply golden and a toothpick inserted into the center comes out clean with a few moist crumbs. Let the cake cool on a wire rack for about 30 minutes before releasing from the springform pan.
- To make the vanilla glaze, combine the powdered sugar and softened butter in a bowl, using a fork. Add the vanilla and half & half. Stir until creamy. Add a tiny bit more half & half if the glaze is too thick. You are looking for a drizzle consistency but still thick enough to spread if desired. Drizzle the vanilla glaze over the cake (it’s okay if it’s still warm). Slice and serve with coffee or tea.