All you need is a few simple ingredients to make this Easy Peach Cake. This is a from-scratch recipe. That's right, no mixes were used at all. And it's amazing.
Another easy to make Peach Dessert Recipe that's perfect to serve for all your summer celebrations.
Get ready because dessert is going to disappear fast once this cake comes out of the oven!
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This recipe for Easy Peach Cake is very similar to my Blueberry Crumb Cake. Both use a homemade cake batter unlike my Peach Crumb Cake with Yellow Cake Mix.
I do love baking with cake mixes and using them as an ingredient for dessert recipes. It's one of my favorite cake mix baking hacks. But for this recipe, the batter comes together so quickly, there's no need for shortcuts!
Table of Contents
Baking with Canned Peaches
This is another dessert made with canned peaches. That's right, you don't need fresh peaches to make these year-round treats. Did you know you can substitute canned peaches for most recipes that call for fresh?
Helpful Kitchen Tools
- 9 inch Springform Pan - if you don't have one, you can use a traditional 9 inch cake pan.
- Parchment Baking Sheets - I traced the bottom of my springform pan on top of a piece of parchment paper so I could line the bottom of the pan. And then I found these great parchment circles! I'm definitely ordering them!
Nonstick Bakeware Springform Baking PanMore Information9 Inch Rounds Parchment PaperMore Information4 Pieces Large Silicone Measuring CupsMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Try using other canned fruits like pears, blueberries or a combination of your favorite fruit.
- Fresh or frozen peaches (sliced or diced) can also be used, but you may need to adjust the baking time.
- If you don't have sour cream, try plain yogurt, Greek yogurt, or crème fraîche.
- Add a tablespoon of lemon juice to the powdered sugar glaze for a tangy twist.
Step-by-Step Directions
Step 1: In a bowl, whisk together the dry ingredients. Cream the butter and sugar until fluffy, then beat in the eggs and vanilla. Alternate adding the dry ingredients and sour cream, mixing until just combined. Scrape the batter into a parchment-lined 9-inch springform pan.
Quick Tip
For a smooth batter and easier mixing, bring your butter to room temperature before you begin. This will ensure the butter creams properly with the sugar, creating a light and airy cake.
Simply place the butter on the counter about an hour before you start baking. If you're short on time, cut the butter into smaller pieces to help it soften faster.
Baking Instructions
Step 2: Bake at 350° for 15 minutes. Top with the drained peaches, pressing gently. Continue baking for 25 minutes, or until a toothpick inserted comes out clean. Cool while you prepare the glaze.
Powdered Sugar Glaze
Step 3: In a small bowl, combine the powdered sugar and milk. Slowly drizzle on top of the cooled cake.
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Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, as long as you purchase the canned peaches that are packed in either light syrup or fruit juice. Canned peaches packed in heavy syrup contain a lot of sugar.
Ready for more great recipes?
- Cinnamon Toast Crunch Peach Dump Cake – Filled with canned peaches, butter and a surprise crunch, you’re going to love how easy this recipe is. It gets the “crunch” from Cinnamon Toast Crunch cereal!
- Peach Cobbler Rolls - made with sweetened cream cheese, canned peaches and topped with biscuits, this is a “peaches and cream pie” inspired recipe.
📖 Recipe Card
Easy Peach Cake
Ingredients
- 1 ⅓ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons room temperature butter
- 1 cup granulated sugar
- 2 eggs
- ⅔ cups sour cream
- ½ teaspoon pure vanilla extract
- 1 - 15 ounce size canned peaches; drained
- 1 cup powdered sugar
- 2 tablespoons milk
Method
- Whisk the dry ingredients together and set aside. In the bowl of a KitchenAid Mixer fitted with the paddle attachment, cream together the softened butter and sugar until fluffy.
- Then add the eggs one at a time and the vanilla extract. Slowly add the dry ingredients followed by the sour cream.
- Using a rubber spatula, scrape the batter into a prepared 9 inch springform pan that's been lined with a circle of parchment paper.
- Bake in a preheated 350° oven for 15 minutes.
- Then remove the cake from the oven and add the drained canned peaches to the top of the cake pressing gently into the partially baked cake.
- Return the cake to the oven and continue to bake an additional 25 - 30 minutes minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool while you prepare the powdered sugar glaze.
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