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!

Summer Peach Cake

Summer Peach Cake...moist and tender cake that showcases peak-of-season peaches!

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook Time: 60 minutes


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


Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray; set aside.
Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
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.
Spray a 9-inch springform pan with vegetable oil spray; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
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.
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.
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.

Recipe Notes:
To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted.
Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

**Don’t forget that I will be launching a new website design on August 31! Those of you that are subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

One Year Ago: Fruit and Nut Granola Bites           

Two Years Ago: Peanut Butter Sandwich Cookies 

23 Responses to “Summer Peach Cake”

  1. #
    Angelie — August 14, 2012 @ 10:08 am

    This looks really good!

    • Ann Marie replied: — August 14th, 2012 @ 10:30 pm

      I made this and it was absolutely delicious…

      • Christina replied: — August 15th, 2012 @ 10:25 pm

        Yea! I am so happy to hear that you enjoyed the cake Ann Marie! Thanks so much for sharing how it turned out for you! :)

  2. #
    The Teenage Taste — August 14, 2012 @ 10:11 am

    This looks fabulous! Bookmarking!

  3. #
    Patricia Powell Jones — August 14, 2012 @ 11:28 am

    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 — August 14, 2012 @ 11:32 am

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

  5. #
    wendy@chezchloe — August 14, 2012 @ 1:23 pm

    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. #
    Cassie Laemmli (@BakeYourDay) — August 14, 2012 @ 5:47 pm

    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 — August 14, 2012 @ 6:25 pm

    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. #
    Rufus' Food and Spirits Guide — August 14, 2012 @ 7:21 pm

    That’s a BEAUT!

  9. #
    Kimberly — August 14, 2012 @ 9:22 pm

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

  10. #
    Leah — August 14, 2012 @ 11:37 pm

    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.

  11. #
    hotlyspiced — August 15, 2012 @ 6:32 am

    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

  12. #
    colleen — August 15, 2012 @ 8:38 am

    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.

    • Christina replied: — August 16th, 2012 @ 9:16 pm

      Yep…you can leave the peach skins on. No need to peel them! :)

  13. #
    LinsFood (@linsfood) — August 15, 2012 @ 12:35 pm

    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!

  14. #
    Cook LA — August 15, 2012 @ 8:38 pm

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

    Our Blog:

  15. #
    thekalechronicles — August 15, 2012 @ 8:40 pm

    Looks good, Christina.

  16. #
    Baker Street (@bakerstreet29) — August 21, 2012 @ 12:54 am

    what a gorgeous cake, christina! a must try recipe! :)

  17. #
    Jacki C — August 22, 2012 @ 10:56 am

    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!

    • Christina replied: — August 23rd, 2012 @ 9:33 pm

      I hope everyone at the party enjoyed the cake Jacki! It didn’t last long in my house! :)

  18. #
    Patricia Powell Jones — August 24, 2012 @ 3:01 pm

    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.

  19. #
    Eva — August 29, 2012 @ 11:54 pm

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

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