This is the perfect, easy summer peach cake (or nectarine cake) for peach lovers. It’s topped with fresh peaches or nectarines and blueberries. Party guests always want the recipe and it turns out perfect every single time, even for beginner bakers.
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Summer means easy desserts, and I love to use fresh peaches. Where I live, we have a short peach season. So, while I can, I want to use fresh sweet peaches at their peak whenever I can. I grill peaches to serve with ice cream and ginger cookies and make peach cobbler in my Instant Pot. And I make this homemade peach cake topped with peaches (or nectarines) and blueberries every chance I get.
Table of Contents
❤️ Why you’ll love this recipe
- Forgiving. This is a very easy, forgiving cake to make and is perfect for beginner bakers.
- Seasonal. It’s a wonderful way to use fresh seasonal peaches and nectarines. In late summer, use fresh plums.
- Portable. This rustic cake is very portable making it a great cake to take to a potluck.
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes.For all of the ingredients, measurements, and directions for this fresh peach cake, go to the Recipe Card at the bottom of this post.
- Fresh ripe peaches– You can also use nectarines. They should be perfectly ripe for juicy peaches without being smooshy. If they don’t have some firmness to them, they bake down into a liquid mess on top of the cake. Do not substitute canned peaches for fresh peaches.
- Buttermilk– Buttermilk adds a nice tang to the cake and makes it very tender. If you don’t have this ingredient, mix ½ tablespoon lemon juice and ½ cup whole milk together. Another option is to thin plain yogurt or sour cream with water to the same consistency.
- Turbinado sugar– This is raw sugar that’s only partially refined and is golden brown in color. It’s completely optional, but adds a nice sugar crunch when you bite into it and a hint of molasses.
🍑 What’s the difference between peaches and nectarines?
Peaches and nectarines are almost identical genetically, except for one key difference. It’s a difference we can all see.
Peaches have a fuzzy skin, and nectarines are smooth. That said, some people feel that nectarines are more delicious, juicy and sweeter. But I think this depends on where you live.
Depending on the recipe, nectarines can be easier to work with as they’re often used without peeling them. Peaches, because their skin is thicker with texture, are often peeled.
Both nectarines and peaches are available as clingstone, freestone, and semi freestone fruit. This label identifies how easily the pit (stone) is freed from the flesh of the fruit.
🌱
⏰ Tips For Making This Easy Peach Cake
- Weigh the flour using kitchen scales. This nectarine cake is very tender thanks to the buttermilk, and moist from the juices of the peaches. If you add too much flour, the cake will be denser and not nearly as appealing.
- If you object to peach skin and don’t want to peel them, then use nectarines. You don’t need to peel nectarines for this recipe thanks to their thin skin.
- Use room temperature butterwhen combining it with sugar for the best creamy texture. That doesn’t mean it’s warm – it should be cool to the touch. Also, slice the butter into individual pats and add to the mixing bowl.
- Purchase freestone peaches if possible. Freestone means the fruit comes off the pit very easily. Simply slice the fruit in half around the pits and twist the halves apart. Semi-freestone means some of the fruit will stick to the pit.
- Use firm peaches or nectarines that easily press in around their stems. Don’t use super soft or bruised fruit as the chunks will melt into a chunky sauce while the cake is baking.
- Line the bottom and sides of the baking panwith parchment paperif you plan to serve this cake out of the pan.
- Pile the nectarines onto the batter along with any juices even if they lay a little on top of each other. As the cake rises and expands, they’ll fill in the spaces and sink a little. More is better in this case. (See the below photo.)
🏔️ High Altitude Tips
It’s often necessary to add moisture and reduce leaveners when baking at high altitudes (> 5000 feet above sea level). Additionally, extended bake times are common, depending on your altitude.
- Extend the baking time for this simple recipe by an additional 10 minutes or until a knife inserted into the cake comes out clean.
- There is no need for other adjustments. The fruit adds moisture as the cake bakes and weighs down the batter.
🙋♀️ FAQ
No, canned peaches are best for pie filling or cobbler baked with a crust. The texture would be completely different.
If you make it earlier in the day, it’s fine to store on the counter at room temperature.
For leftovers, wrap in plastic wrap and keep in the refrigerator for up to 3 days.
☀️ More Summer Cakes to Bake
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Lazy Summer Peach Cake with Blueberries
This easy, rustic farmhouse-style peach cake recipe (or nectarine cake) is topped with peaches (or nectarines) and blueberries and is perfect for summer. Just make the batter, pour it into a springform baking pan, and pile the fresh fruit on top.
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Servings: 8 slices
Calories: 331.9kcal
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Ingredients
- 7 tablespoons unsalted butter, room temperature divided
- 4 medium ripe peaches unpeeled or peeled See the Ingredients Section for details
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup sugar, divided
- ⅓ cup fresh blueberries
- 1 large egg
- ½ cup buttermilk
- ¾ teaspoon vanilla extract
- 6.7 ounces (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon turbinado sugar, also called raw sugar (optional)
- Powdered sugar (optional for serving)
Instructions
- Preheat the oven to 350˚F and butter the bottom and sides of 9-inch springform pan with 1 tablespoon of butter or less.Cut a piece of parchment paper to fit the bottom of the pan, press it onto the bottom, and butter it as well. Cut a length of parchment paper long enough to wrap around the circumference of the pan and press it around the sides of the pan. Trim down the height to be even with the sides of the pan.This is a moist cake thanks to the fresh fruit with natural juices, and it can be difficult to release from the pan without lining it with parchment paper.
Cut the unpeeled peaches into bite-sized pieces and place them in a large bowl. If you prefer, you can also cut them into peach slices. Toss with nutmeg, allspice, and 2 tablespoons of sugar.
- Using a stand mixer fitted with the paddle attachment and large mixing bowl, cream together the remaining 6 tablespoons of butter and remaining sugar on medium-high until fluffy, about 5 – 6 minutes.
Whisk together the egg, buttermilk, and vanilla extract in a medium bowl. Reduce the mixer to medium speed and add the wet ingredients to the creamed butter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk it several times to evenly disperse the chemical leaveners throughout the flour mixture. Pro-Tip: Weigh the flour for the best, most consistent result. I find that even carefully measured flour is more flour than weighed. Adding too much flour results in a denser cake.
- Shift the mixer to a low speed and add the dry ingredients to the butter mixture. Mix only until the flour is mostly incorporated, and finish mixing with a rubber spatula. The cake batter will be very thick and somewhat lumpy.Pro-Tip: Over-mixing flour into a batter causes a tougher cake.
- Scrape the cake batter into the prepared springform pan using a rubber spatula. Use the spatula to evenly spread it across the bottom of the pan. Arrange the sliced peaches onto the top of the batter, including any juices, and gently press in. Add the blueberries to fill in any empty spots and gently press in.Don’t worry if the fruit is on top of each other in places. As the cake bakes, the batter will rise up and around it, and the nectarine chunks will settle across the surface and into the cake. Sprinkle turbinado sugar over the top, if using.
- Bake for 10 minutes, then reduce the oven to 325˚F. Bake for an additional 55 – 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The center will be the last part to cook, so only check around that area.
- Place the baking pan on a cooling rack, and cool for 10 – 15 minutes before removing the side of the springform pan. Gently peel off the parchment paper from the sides. This is a tender cake, so you might not be able to peel off the bottom parchment paper. Just slide the cake from the base of the springform pan.
Serve slightly warm or at room temperature. Sift a little powdered sugar over the top if desired and serve with a scoop of vanilla ice cream.
Notes
- If you use a baking dish other than a springform design, butter the sides and bottom and line the bottom of the baking dish with parchment paper.
- Tips For Making This Easy Peach Cake
- Weigh the flour using kitchen scales. This nectarine cake is very tender thanks to the buttermilk, and moist from the juices of the peaches. If you add too much flour, the cake will be denser and not nearly as appealing.
- If you object to peach skin and don’t want to peel them, then use nectarines. You don’t need to peel nectarines for this recipe thanks to their thin skin.
- Use room temperature butterwhen combining it with sugar for the best creamy texture. That doesn’t mean it’s warm – it should be cool to the touch. Also, slice the butter into individual pats and add to the mixing bowl.
- Purchase freestone peaches if possible. Freestone means the fruit comes off the pit very easily. Simply slice the fruit in half around the pits and twist the halves apart. Semi-freestone means some of the fruit will stick to the pit.
- Use firm peaches or nectarines that easily press in around their stems. Don’t use super soft or bruised fruit as the chunks will melt into a chunky sauce while the cake is baking.
- Line the bottom and sides of the baking panwith parchment paperif you plan to serve this cake out of the pan.
- Pile the nectarines onto the batter along with any juices even if they lay a little on top of each other. As the cake rises and expands, they’ll fill in the spaces and sink a little. More is better in this case.
Nutrition
Calories: 331.9kcal | Carbohydrates: 54.1g | Protein: 4.6g | Fat: 11.6g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51.2mg | Sodium: 269.2mg | Potassium: 156.2mg | Fiber: 2g | Sugar: 34.3g | Vitamin A: 612.9IU | Vitamin C: 3.7mg | Calcium: 61.2mg | Iron: 1.6mg
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