Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs, beaten; 1¾ cups granulated sugar; 1 cup vegetable oil; 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 2 cups fresh peaches, peeled, pitted, and sliced; ½ cup chopped pecans (optional)

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There’s something incredibly comforting about a homemade Peach Cake fresh from the oven. Every summer, when peaches reach their peak sweetness, this recipe becomes one of my favorites to bake. The juicy fruit melts into the soft cake while the cinnamon fills the kitchen with a warm aroma that instantly makes the house feel cozy. Even when peaches aren’t in season, canned peaches make this recipe just as delicious.

I’m Imaa, creator of Brood Recipes. Before I became a full-time recipe developer, I worked long hours in the corporate world. Baking became my way to relax after busy days, and simple recipes like this Peach Cake reminded me that homemade desserts don’t have to be complicated. Today I love sharing approachable recipes that anyone can make with confidence.

This Peach Cake is wonderfully moist, packed with tender peaches, and made using everyday pantry ingredients. Whether you’re baking for a family gathering, summer picnic, holiday dessert table, or simply craving something sweet with your afternoon coffee, this recipe never disappoints.

Why You’ll Love This Peach Cake

There are plenty of reasons this Peach Cake deserves a place in your recipe collection.

Easy to prepare in just 10 minutes.
Soft, moist texture.
Loaded with fresh peaches.
Warm cinnamon flavor.
Great with fresh or canned peaches.
Perfect for parties and potlucks.
Freezes beautifully.
Beginner-friendly recipe.

The combination of juicy fruit and soft cake creates a dessert that’s satisfying without feeling overly heavy.

Ingredients You’ll Need

Ingredient	Purpose
Eggs	Provide structure and richness
Granulated sugar	Sweetens the cake
Vegetable oil	Keeps the cake moist
All-purpose flour	Creates the cake base
Baking soda	Helps the cake rise
Salt	Balances sweetness
Cinnamon	Adds warmth
Fresh peaches	Star ingredient
Pecans (optional)	Adds crunch

How to Make Peach Cake

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Grease and lightly flour a 9×13-inch baking dish.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together:

Eggs
Sugar
Vegetable oil

Mix until smooth and creamy.

Step 3: Add Dry Ingredients

Stir in:

Flour
Baking soda
Salt
Cinnamon

Mix only until combined. Avoid overmixing.

Step 4: Fold in Peaches

Gently fold the sliced peaches into the batter.

If using pecans, stir them in now.

Step 5: Bake

Pour the batter into the prepared baking pan.

Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool

Allow the Peach Cake to cool for at least 15 minutes before slicing.

Serve warm or completely cooled.

Tips for Perfect Peach Cake

Choose ripe peaches that are slightly soft but not mushy.

Pat canned peaches dry before adding them to prevent excess moisture.

Do not overmix the batter.

Measure flour correctly using the spoon-and-level method.

Allow the cake to cool before slicing for cleaner pieces.

Fresh vs. Canned Peaches

Fresh peaches offer the brightest flavor and texture during summer.

Canned peaches are an excellent alternative throughout the year. Drain them thoroughly before folding them into the batter.

Frozen peaches also work well after thawing and draining.

Delicious Variations

Customize your Peach Cake with simple additions.

Add chopped pecans or walnuts.
Sprinkle brown sugar over the top before baking.
Mix in vanilla extract.
Add nutmeg with the cinnamon.
Finish with powdered sugar.
Top with cream cheese frosting.
Serve with vanilla ice cream.
Add shredded coconut for tropical flavor.

Serving Suggestions

Peach Cake tastes wonderful served:

Warm with vanilla ice cream
With whipped cream
Alongside fresh berries
With hot coffee
With iced tea
As a brunch dessert
At summer cookouts
During holiday gatherings

Storage Instructions

Store covered at room temperature for up to 2 days.

Refrigerate for up to 5 days.

Freeze individual slices for up to 3 months.

Thaw overnight in the refrigerator before serving.

Common Mistakes to Avoid

Using underripe peaches
Overmixing the batter
Skipping the greased pan
Baking at the wrong temperature
Cutting while still very hot
Using overly watery canned peaches

Avoiding these mistakes helps produce the best Peach Cake every time.

Frequently Asked Questions

Can I use canned peaches?

Yes. Drain them well before adding to the batter.

Can I freeze Peach Cake?

Absolutely. Wrap slices individually and freeze for up to three months.

Can I make it without pecans?

Yes. The nuts are completely optional.

Can I use frozen peaches?

Yes. Thaw and drain them first.

Why is my Peach Cake dense?

Overmixing the batter or adding too much flour can make the cake heavy.

Conclusion

This homemade Peach Cake is one of those timeless recipes you’ll return to year after year. It’s easy enough for beginner bakers yet impressive enough for family celebrations and summer parties. Every bite combines soft cake, juicy peaches, and warm cinnamon into the perfect comforting dessert.

Whether you use fresh peaches picked at their peak or canned peaches from your pantry, this Peach Cake delivers delicious results every single time. Bake one today, share it with family and friends, and enjoy a classic dessert that’s guaranteed to become a favorite.

Peach Cake – The Best Easy Homemade Peach Cake Recipe