When peaches are in season (or you’ve got a golden can of them in the pantry), this summer peach cake is exactly what you need. It’s light, soft, and filled with juicy peach flavor — with a sweet glaze that soaks into the top like sunshine on a slice. This is one of those effortless cakes that feels like summer wrapped in a forkful.
💌 Want more fruit-forward desserts?
Why You’ll Love This Summer Peach Cake
This cake is soft and tender from sour cream, with chopped peaches throughout and a bright, sweet glaze. It’s made with pantry staples and perfect for any gathering, picnic, or weeknight treat.
Taste & Texture: Buttery, fluffy crumb with pockets of soft peaches
Smell: Vanilla, baked peaches, and summer warmth
Perfect For: Summer parties, coffee mornings, or dessert after dinner
Ingredients List
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup canned peaches, drained and chopped
For the Glaze:
- ½ cup powdered sugar
- 2–3 tbsp peach juice (from the canned peaches)
Substitutions:
- Use Greek yogurt instead of sour cream
- Fresh or frozen peaches can replace canned — just drain well
- Add a dash of cinnamon to the batter for warmth
Necessary Tools for Preparation
- Mixing bowls
- Hand mixer or whisk
- Measuring cups/spoons
- Spatula
- 8-inch round or square cake pan
- Wire cooling rack
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Grease and line your cake pan.
- Whisk dry ingredients – flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Fold in dry ingredients until just combined.
- Stir in chopped peaches gently with a spatula.
- Pour batter into pan and smooth the top.
- Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix glaze ingredients and drizzle over the cooled cake.
Tips for Perfecting the Summer Peach Cake Recipe
- Don’t overmix the batter — it keeps the crumb light
- For extra flavor, add a pinch of nutmeg to the flour
- Let the glaze soak in slightly before serving for best results
- Serve with a dollop of whipped cream or scoop of vanilla ice cream
What to Serve With It
This cake pairs beautifully with:
- Iced tea or peach lemonade
- Yogurt for breakfast (yes, it works!)
- Fresh berries on the side
More summer treats to try:
Storage Instructions
- Room Temp: Covered for up to 2 days
- Fridge: Lasts up to 5 days — serve chilled or room temp
- Freezer: Wrap slices individually and freeze up to 2 months
General Information Summer Peach Cake
This peach cake is fruit-forward, easy to make, and crowd-pleasing. It’s perfect for potlucks, brunches, or turning a can of peaches into something spectacular. A fuss-free cake that looks and tastes like summer.
FAQ
Can I use fresh peaches instead of canned?
Yes! Peel and chop 1–2 ripe peaches. Add 1–2 tbsp extra sugar to compensate.
Can I make this dairy-free?
Yes, use plant-based butter and coconut yogurt or almond yogurt.
Can I double the recipe?
Definitely — bake in a 9×13 pan and increase bake time to 40–45 minutes.
Conclusion
This summer peach cake is sunshine on a plate — simple, fruity, and oh-so-fluffy. It’s the perfect way to enjoy peaches in any season. If you bake it, tag your slice on Pinterest so we can see your peachy creations! 🍑✨
Print
Irresistible Summer Peach Cake – Light, Luscious & Bursting with Fruit!
- Total Time: 50 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A soft and fruity peach cake made with sour cream and topped with a light peach glaze. Perfect for summer gatherings, picnics, or coffee mornings.
Ingredients
Cake: 1 ½ cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ cup butter, ½ cup sugar, 2 eggs, 1 tsp vanilla, ½ cup sour cream, 1 cup chopped canned peaches
Glaze: ½ cup powdered sugar, 2–3 tbsp peach juice
Instructions
Preheat oven to 175°C. Whisk dry ingredients. Cream butter and sugar. Add eggs, vanilla, and sour cream. Fold in dry ingredients, then peaches. Pour into pan and bake 30–35 minutes. Cool. Mix glaze and drizzle over cake.
Notes
Use fresh or frozen peaches. Add cinnamon for extra depth. Serve with whipped cream or yogurt.
- Prep Time: 15
- Cook Time: 35
- Category: Cake
- Method: Baking
- Cuisine: American
