Summer Peach Cake

With the surplus of farm fresh peaches that are available in the markets this time of year, I am always with looking for new recipes to use them in. I have actually had this recipe bookmarked for over a year. I’m not sure why it took me so long to finally decide to make it because it was fabulous. The perfect way to showcase delicious in season peaches that are now overflowing the farmers markets! This recipe uses peach schnapps to help boost the peach flavor, however, if you are using peak-of-season peaches, you can omit it. It won’t be necessary…just save it for a fuzzy navel! 😉 Roasting the chunks of peaches concentrate their flavor and expel moisture ensuring that the finished cake is moist and not at all soggy. Serve this beautiful cake for brunch or go crazy and serve with a scoop of vanilla ice cream for dessert!

One Year Ago: Fruit and Nut Granola Bites           

Two Years Ago: Peanut Butter Sandwich Cookies 

Summer Peach Cake

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  • 2 ½ pounds peaches, pitted and cut into 1/2 inch-thick wedges
  • 5 tablespoons peach schnapps, divided
  • 4 teaspoons lemon juice, divided
  • 6 tablespoons plus 1/3 cup granulated sugar, divided
  • 1 cup (5 ounces) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup packed (3 ½ ounces) light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon almond extract, divided
  • 1/3 cup panko bread crumbs, finely crushed


  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray; set aside.
  2. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
  3. Cut remaining peach wedges crosswise into thirds. Gently toss with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a large bowl. Spread peach chunks in a single layer on prepared baking sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
  4. Spray a 9-inch springform pan with vegetable oil spray; set aside.
  5. In a medium bowl, whisk together the  flour, baking powder, and salt; set aside.
  6. In a large bowl, whisk together the brown sugar, 1/3 cup granulated sugar, and eggs until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
  7. Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to the pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in a ring over the surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
  8. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack and cool 5 minutes. Run a paring knife around sides of cake to loosen, then remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Yields: 8 to 10 servings
Prep Time: 20 minutes
Bake Time: 60 minutes

Source: Cook’s Illustrated, July 2011

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23 Responses to Summer Peach Cake

  1. Angelie says:

    This looks really good!

  2. The Teenage Taste says:

    This looks fabulous! Bookmarking!

  3. Patricia Powell Jones says:

    This looks fabulous. I am going to pick up some peaches this morning and make this cake for a potluck lunch tomorrow. Will let you know how my yoga students like it. Thanks

  4. To Markt To Markt says:

    This looks delicious… not too gooey and the crust looks perfectly crisp!

  5. Fantastic. I love simple showcases of perfect fruit in season. A dollop of whipped cream and I’m good to go. Like the idea of roasting the fruit. I’ve yet to try that with strawberries too. Thanks for the recipe 🙂

  6. Yes, the peaches have been so outstanding this year! And i love that you used almond in this recipe, what a perfect pair for peaches!

  7. ChgoJohn says:

    I made a trip to a farmers market this morning just to buy more peaches. They’ll only be around for so long and we might as well take advantage. Your cake here is a great way to do that!

  8. Kimberly says:

    That looks amazing! I just pinned it so that I can make it this weekend. Thanks for sharing!

  9. Leah says:

    yum! this looks delicious! I’m longing for summer fruit to be back in season here in OZ so I can indulge in recipes like yours.

  10. hotlyspiced says:

    I’m so looking forward to our peach season. It’s been months since we had peaches in our stores. What a gorgeous looking cake. I’d love this with a scoop of ice cream or cream xx

  11. colleen says:

    This looks awesome. You left the skins on the peaches? I might need to make this after a trip to the farm stand this week.

  12. What a fabulous cake! I’ve been looking around for an inspired recipe using peaches all summer! Glad you dropped by my blog today – I plan to make this cake this weekend!

  13. Cook LA says:

    I’m inspired, my apron is on, wooden spoon in hand and ready to make this today.

    Our Blog:

  14. what a gorgeous cake, christina! a must try recipe! 🙂

  15. Jacki C says:

    Made this cake last night for a party tonight–can’t wait to try it. I substituted whiskey for the peach schnapps. Thanks for a great recipe!

  16. Patricia Powell Jones says:

    I made this for my yoga students and they loved it. I didn’t have a piece left to bring home with me. This one is a winner. Not too sweet and so nice and moist.

  17. Eva says:

    Wow your peach cakes looks fab. Planning to make it next as project. 🙂

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