This Peek-a-boo Peachcake is the kind of dessert that makes a kitchen feel warm and welcoming. It’s simple to put together, looks charming with its “peeking” peach slices on top, and tastes like summer in every bite. The cake is soft and buttery, the peaches are tender and caramel-kissed, and a hint of vanilla ties it all together.
It’s perfect for weekend baking, brunch with friends, or a no-fuss dessert after dinner. Serve it warm with a scoop of ice cream and watch it disappear.
What Makes This Special
This cake isn’t fussy. It uses pantry staples and fresh or canned peaches, so you can make it any time of year.
The peaches are arranged on top and tucked just slightly into the batter, so they peek through as the cake rises—hence the name. The texture is soft but sturdy, almost like a cross between a coffee cake and a butter cake. It’s also easy to scale, travel-friendly, and great both warm and at room temperature.
Shopping List
- Peaches: 3–4 ripe fresh peaches (or 1 can of sliced peaches, drained)
- All-purpose flour: 1 3/4 cups
- Granulated sugar: 3/4 cup (plus 1–2 tablespoons for sprinkling)
- Brown sugar: 2 tablespoons (optional, for topping)
- Baking powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (1 stick), softened
- Eggs: 2 large
- Milk or buttermilk: 1/2 cup
- Vanilla extract: 2 teaspoons
- Ground cinnamon: 1/2 teaspoon (optional, for topping)
- Lemon zest: 1 teaspoon (optional, brightens the batter)
- Powdered sugar: For dusting (optional)
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Grease and line an 8- or 9-inch round cake pan (or a square pan) with parchment. This helps the cake release cleanly.
- Prepare the peaches. If using fresh peaches, peel if you like (not required), remove pits, and slice into 1/2-inch wedges. If using canned peaches, drain well and pat dry to avoid excess moisture.
- Whisk the dry ingredients. In a bowl, whisk flour, baking powder, and salt until combined.
Set aside.
- Cream the butter and sugar. In a larger bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This traps air and helps the cake rise.
- Add eggs and flavor. Beat in the eggs one at a time. Mix in vanilla and lemon zest if using.
Scrape the bowl to make sure everything is blended.
- Combine wet and dry. Add half the dry mixture, then the milk, then the rest of the dry mixture. Mix just until smooth. Don’t overmix or the cake can turn dense.
- Fill the pan. Spread the batter into the prepared pan.
It will be fairly thick. Smooth the top with a spatula.
- Arrange the peaches. Press the peach slices gently into the batter in circles or lines, letting them peek out on top. Don’t bury them completely.
Leave a little space between slices so the cake can rise.
- Add the topping. In a small bowl, mix 1–2 tablespoons granulated sugar, the brown sugar, and cinnamon. Sprinkle evenly over the peaches for a light, crackly crust.
- Bake. Bake for 35–45 minutes, depending on pan size and moisture of the peaches. The cake is done when the center is set, the top is golden, and a toothpick comes out with a few moist crumbs.
- Cool and finish. Let the cake rest in the pan for 10 minutes, then lift out using the parchment or turn it onto a plate and back again so the peaches stay on top.
Dust with powdered sugar if you like.
- Serve. Slice and serve warm or at room temperature. It pairs beautifully with whipped cream, vanilla ice cream, or a spoonful of yogurt for brunch.
How to Store
- Room temperature: Keep covered for up to 2 days. A cake dome or inverted bowl works well.
- Refrigerator: Store tightly wrapped for up to 5 days.
Let it come to room temp or warm slightly before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge, then warm in a low oven.
Health Benefits
- Peaches bring fiber and vitamins. They offer vitamin C and some vitamin A, plus hydration from their natural juice.
- Reasonable sugar control. This cake is lightly sweet compared to many desserts. You can also dial it back by 2–3 tablespoons without losing texture.
- Option to use whole grains. Swapping in part whole wheat pastry flour adds fiber while keeping the crumb tender.
- Balanced fats. Butter adds flavor and moisture.
If you prefer, replace half with Greek yogurt for a lighter touch.
What Not to Do
- Don’t overload with peach juice. Very wet peaches will make the cake soggy. Drain canned peaches and pat them dry. If fresh peaches are extra juicy, blot with a towel.
- Don’t overmix the batter. Once the flour is in, mix just until combined.
Overmixing builds gluten and can toughen the cake.
- Don’t bake blind to timing. Start checking at 35 minutes. Ovens vary, and overbaking leads to a dry crumb.
- Don’t skip the pan prep. Parchment and greasing save you from stuck edges and broken slices.
- Don’t bury the peaches. They should sit on top and slightly nestle in. If they sink, you lose that pretty “peek-a-boo” look.
Variations You Can Try
- Almond twist: Add 1/2 teaspoon almond extract to the batter and scatter sliced almonds on top before baking.
- Brown butter base: Brown the butter first, cool slightly, then proceed.
It adds a deep, nutty aroma.
- Spiced version: Mix 1/2 teaspoon ground cardamom or ginger into the dry ingredients for a cozy flavor.
- Lighter dairy: Use half Greek yogurt and half butter for a tender crumb with a mild tang.
- Gluten-free option: Swap in a 1:1 gluten-free flour blend with xanthan gum. Check doneness a few minutes earlier.
- Skillet style: Bake in a buttered 9-inch cast-iron skillet for crisp edges and a rustic look.
- Sugar crust: Sprinkle coarse sugar over the top before baking for extra sparkle and crunch.
FAQ
Can I use frozen peaches?
Yes. Thaw them first, drain off excess liquid, and pat dry.
If they taste a bit bland, toss with a teaspoon of sugar and a squeeze of lemon before arranging on the cake.
What if my peaches aren’t very sweet?
Add an extra tablespoon of sugar to the topping, or drizzle a teaspoon of honey over the fruit before baking. A little lemon zest also brightens up mild peaches.
Can I make this dairy-free?
Use a plant-based butter and your favorite non-dairy milk. Choose options with some fat (like oat or soy) for a tender crumb.
Why did my peaches sink?
Peaches can sink if the batter is too thin or the slices are too heavy.
Make sure to press them only slightly into the top and avoid adding extra juice. Also, use the exact amount of milk in the recipe.
How do I know it’s done?
The top should be golden and the center set. A toothpick near the center should come out with moist crumbs, not wet batter.
The edges may pull slightly from the pan.
Can I bake it ahead for a party?
Absolutely. Bake the cake the day before, cool completely, and store covered at room temperature. Warm it in a 300°F (150°C) oven for 10–12 minutes before serving.
What pan works best?
An 8- or 9-inch round cake pan or a 9-inch cast-iron skillet works well.
A springform pan is also great for easy slicing and a pretty presentation.
How sweet is this cake?
It’s moderately sweet. The topping adds a bit of crunch and extra sweetness, but the base is closer to a coffee cake than a frosted dessert.
Wrapping Up
Peek-a-boo Peachcake is the kind of recipe that feels special without asking for much. It’s simple, reliable, and shows off juicy peaches in the prettiest way.
Keep it in your back pocket for brunches, picnics, and last-minute get-togethers. With its tender crumb and glowing fruit on top, it’s a dessert that always earns compliments—and second slices.