Nothing says summer like biting into a juicy peach—except maybe when that peach is baked into a tender, golden cake! My Summer Peach Cake has been our family’s go-to dessert for picnics and backyard barbecues ever since I first tweaked my grandma’s pound cake recipe to highlight ripe peaches. The secret? A touch of sour cream keeps it impossibly moist, while pockets of sweet peaches burst in every forkful.

I’ll never forget the first time I made this cake for a July 4th potluck—it vanished before the fireworks even started! Now, it’s my summer staple, whether I’m using sun-warmed peaches from the farmer’s market or the trusty canned ones I keep stocked for last-minute cravings. Trust me, once you try that peach juice glaze soaking into the warm crumb, you’ll understand why I make this cake on repeat all season long.

Why You’ll Love This Summer Peach Cake

This cake is pure summer magic—here’s why it’ll become your new favorite:

Effortlessly delicious: Just one bowl and basic ingredients (no fancy equipment needed!)
Crowd-pleasing texture: The sour cream makes it melt-in-your-mouth tender, while peaches keep every bite juicy
Sunshine in every slice: That peach glaze? It’s like bottled summer sweetness drizzled on top
Versatile star: Equally at home at pool parties, picnics, or Tuesday night dessert cravings

Seriously—this cake tastes like vacation.

Ingredients for Summer Peach Cake

Gathering these simple ingredients is the first step to summer cake bliss—just make sure everything’s prepped right!

Dry team: 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon each baking soda and salt
The creamy base: ½ cup unsalted butter (softened! Cold butter won’t cream properly) and ½ cup granulated sugar
Wet wonders: 2 large eggs (room temp—they’ll blend smoother), 1 teaspoon vanilla extract, ½ cup sour cream
Star of the show: 1 cup canned peaches, drained well and chopped (save that juice for the glaze!)
Glaze magic: ½ cup powdered sugar + 2-3 tablespoon reserved peach juice

Pro tip: Pat those peach pieces dry with paper towels—extra moisture makes soggy cakes (we’ve all been there).

How to Make Summer Peach Cake

Alright, let's get baking! This cake comes together faster than you'd think—just follow these simple steps for peach perfection:

Heat things up: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Trust me, nothing's worse than forgetting this step halfway through mixing!
Dry team huddle: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to give it a quick sift if there are any lumps—it makes the cake extra tender.
Cream dream: In a large bowl, beat the softened butter and sugar until it's light and fluffy—about 2 minutes with a hand mixer. Scrape down the sides, then add eggs one at a time, mixing well after each. Stir in the vanilla.
The gentle dance: Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix just until combined—overmixing makes tough cakes, and we want cloud-soft!
Peach party: Gently fold in those chopped peaches with a rubber spatula. The batter will be thick, which helps suspend the fruit evenly.
Bake magic: Pour into your prepared pan and bake for 30-35 minutes. Check at 30—a toothpick should come out clean (maybe with a crumb or two, but no wet batter).
Cool it: Let the cake cool completely in the pan on a wire rack. I know it's hard to wait, but glazing a warm cake makes the topping disappear!
Glaze glory: Whisk powdered sugar with peach juice until smooth. Start with 2 tablespoons and add more until it ribbons off your spoon. Drizzle artfully (or enthusiastically!) over the cooled cake.

Baking Tips for Perfect Summer Peach Cake

Here are my hard-earned tricks for peach cake success:

Fresh peaches? Swap them in when they're ripe—just peel, pit, and chop into ½-inch pieces (you'll need about 2 medium peaches).
Glaze too thick? Add juice drop by drop. Too thin? Sprinkle in more powdered sugar.
Cooling patience pays off—wait until the cake is completely room temp before glazing for picture-perfect drips.
For extra peach punch, brush the baked cake with reserved peach juice before glazing.

Ingredient Substitutions & Notes

Don’t stress if you’re missing an ingredient—this cake is as forgiving as a summer breeze! Here are my favorite swaps:

Sour cream substitute: Plain Greek yogurt works beautifully (I use full-fat for richness). Buttermilk adds tang too—just reduce baking soda to ¼ tsp.
Peach options: Canned peaches are my pantry hero, but fresh ripe ones shine when in season. Frozen? Thaw completely and pat dry—excess water is the enemy!
Glaze variations: No peach juice? Orange juice or even milk with a drop of almond extract makes a lovely alternative glaze.

One non-negotiable? Room-temperature eggs and butter—they cream together like dream!

Serving Suggestions for Summer Peach Cake

This cake shines brightest with a scoop of vanilla ice cream melting into its warm crumb—pure summer heaven! For brunches, I love it with a dollop of whipped cream and fresh peach slices. It's perfect for picnics (slice before packing!) or as the sweet finale to any backyard barbecue.

Storing and Reheating Summer Peach Cake

This cake stays dreamy moist for days—just pop it in an airtight container at room temp for up to 3 days (if it lasts that long!). For longer storage, wrap unglazed slices tightly in plastic and freeze for 2 months. Thaw overnight, then glaze. And please—no microwave reheating! It turns the tender crumb gummy. A quick 10-second zap in the toaster oven works if you must have it warm.

Summer Peach Cake FAQs

Over the years, I've gotten the same brilliant questions about this cake—here are the answers that'll save you trial and error:

Can I use frozen peaches? Absolutely! Just thaw them completely first, then pat dry like crazy with paper towels. Those icy juices will make your cake weep (and not in the good way). I actually keep a bag of frozen peaches just for cake emergencies!

How do I prevent a soggy cake? The secret's in the squeeze! After draining canned peaches, I press them between paper towels like I'm wringing out a tiny peach-flavored towel. Fresh peaches? Same deal—slice them, then give 'em a gentle pat-down. Your cake's texture will thank you.

Can I skip the glaze? Sure, but why would you? Kidding! The cake's plenty sweet without it, but that glaze adds that extra "summer sunset" vibe. If you're anti-glaze, try dusting with powdered sugar right before serving—it's like a little snowstorm on your peach paradise.

Nutritional Information

Just so you know—these numbers are estimates (my kitchen scale isn’t that precise when I’m sneaking extra peach pieces!). Per slice, you’re looking at:

280 calories
12g fat
38g carbs
4g protein

Now quit counting and go bake this sunshine! Tag me if you make it—I’d love to see your peach masterpieces.

Irresistible Summer Peach Cake Recipe You'll Devour

Author: Emily01
Total Time: 50 minutes
Yield: 1 cake (8-10 servings) 1x
Diet: Vegetarian

Print Recipe

Description

A light and moist cake filled with juicy peaches, perfect for summer.

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and sour cream, mixing until just combined.
Fold in chopped peaches.
Pour batter into pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool cake completely.
Mix powdered sugar and peach juice to make a glaze. Drizzle over cake.

Notes

Use fresh peaches if available.
Adjust glaze thickness with more or less juice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: summer peach cake, peach dessert, easy cake recipe