Name: Irresistible Summer Peach Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 0.5 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 0.5 cup sour cream; 1 cup canned peaches, drained and chopped; 0.5 cup powdered sugar; 2-3 tablespoons peach juice (from canned peaches)

Jump to Recipe

There’s nothing quite like a slice of homemade cake bursting with juicy peach flavor, especially when summer is in full swing and markets are overflowing with fresh (or canned) peaches. This Irresistible Summer Peach Cake brings all the best parts of the season to your kitchen, delivering a fluffy, moist crumb and a sun-kissed sweetness that feels like a warm hug. I still remember the first time I baked this cake for a lazy Sunday picnic—it was gone in minutes and I didn’t even get a second slice! Have you ever noticed how the simplest cakes are always the quickest to disappear at family gatherings? If you’ve enjoyed our immensely popular Blueberry Crumble Bars, you’re going to fall in love with this peachy treat—it’s just as easy, with even more fruity goodness. So grab those peaches and let’s make your summer a little sweeter!

What is Irresistible Summer Peach Cake?

Why call it “Irresistible Summer Peach Cake?” Well, have you ever tried to say no to a cake that’s packed with peaches, drizzled with a sweet glaze, and smells like a lazy afternoon under a peach tree? Neither have I! This cake got its name from my kids, who declared it the “cake you can’t stop thinking about”—talk about a ringing endorsement. You know what they say: the way to a man’s (or anyone’s) heart is through their stomach! Even if you’ve never considered yourself a baker, get ready for compliments. Once you’ve made it, don’t be surprised if friends ask for the recipe. Try it—you’ll see why we had to call it “irresistible!”

Why You’ll Love This

The main highlight of the Irresistible Summer Peach Cake is its perfectly moist crumb, rich with peaches in every bite. Baking it at home means you’re saving money compared to buying fancy bakery cakes—and you get to control every ingredient. The real showstopper is the simple peach glaze made with the juice from your canned peaches. It gives this cake a beautiful sheen and a pop of flavor that’s both sweet and refreshing. The combination of soft sponge, tangy sour cream, and juicy peaches rivals any classic coffee cake or even my highly-rated Strawberry Yogurt Cake. You’ll love being able to whip this up with pantry basics in under an hour. Ready to impress your friends and family? Give this recipe a try!

How to Make

Quick Overview

Making this Irresistible Summer Peach Cake couldn’t be easier. With straightforward ingredients and just a little mixing, you can have it in the oven in about 15 minutes. The cake comes out of the oven golden, soft, and brimming with peachy goodness. The preparation is simple: no fancy skills required, and the reward is a crowd-pleasing dessert that tastes as good as it looks. You only need about an hour from start to finish, so it’s perfect for last-minute gatherings or sweet weekend treats.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup canned peaches, drained and chopped
1/2 cup powdered sugar
2-3 tablespoons peach juice (from canned peaches)

Directions

Preheat your oven to 350°F (175°C). Prepare a bundt pan by greasing and flouring it thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for extra flavor.
With your mixer on low (or using a spatula), add the flour mixture to the butter mixture gradually, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined—don’t overmix!
Fold in the chopped peaches gently so they’re evenly distributed throughout the batter.
Pour the batter into your prepared bundt pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
While the cake is cooling, whisk together the powdered sugar and peach juice in a small bowl until you have a smooth glaze. Drizzle it generously over the cooled cake.
Slice, serve, and enjoy!

What to Serve With

This Irresistible Summer Peach Cake pairs wonderfully with a scoop of vanilla ice cream or a generous dollop of lightly whipped cream. For a fun summer brunch, serve it alongside a cold fruit salad or a glass of homemade iced tea. If you’re entertaining, pair it with sparkling peach lemonade or even a crisp glass of prosecco. This cake is the perfect balance to a savory quiche or breakfast casserole if you want to create a complete brunch spread. Versatile, light, and flavorful—it’s a great addition to any meal or occasion!

Top Tips for Perfecting

If you don’t have sour cream, Greek yogurt is a great substitute for a similar tang and moisture.
Make sure to drain your canned peaches well so the batter doesn’t get too wet.
For a fresher flavor, you can use fresh peaches when they’re in season—just peel, pit, and chop before mixing in.
Don’t overmix the batter once the flour goes in, or the cake may turn out dense.
Always let the cake cool before glazing, so the icing doesn’t slide right off.
If you want to add a crunch, toss in a handful of chopped pecans or almonds.

Storing and Reheating Tips

To store leftover peach cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days. If you want to freeze the cake, skip the glaze until after rethawing—wrap the cooled, unglazed cake in plastic wrap and then foil, freezing for up to 2 months. Thaw overnight in the refrigerator and glaze before serving. To reheat individual slices, microwave for 10-15 seconds for a just-baked taste.

FAQs

Can I use fresh peaches instead of canned peaches?

Absolutely! Just peel, pit, and chop the fresh peaches. Make sure they’re ripe for the best flavor, and use the juice for the glaze if possible.

What if I don’t have a bundt pan?

You can use a regular cake pan or loaf pan—just adjust your baking time and check for doneness with a toothpick.

Can I make this cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour in a 1:1 ratio.

How do I know when the cake is done?

The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I reduce the sugar in the recipe?

You can cut the granulated sugar slightly if you prefer a less sweet cake. Just keep in mind that the texture may change a bit.

Conclusion

Summer baking doesn’t get easier or tastier than this Irresistible Summer Peach Cake. With a tender crumb, a juicy peach kick, and a luscious glaze, this cake is everything you love about easy, crowd-pleasing desserts. It’s versatile enough for breakfast, brunch, or dessert—and simple enough for even beginner bakers. Whether you bake it for a picnic, family dinner, or just because, you’ll find yourself turning to this recipe all season long. Ready to make your summer a little sweeter? Grab those peaches and preheat your oven—happy baking!