Satisfy your sweet tooth with this delicious rustic Italian peach cake recipe. Made with fresh peaches and a hint of warm spices, it's the perfect dessert for any occasion and so easy to make.
About This Easy Fresh Peach Cake
It is no secret that I love the Italian cakes that are served for breakfast throughout Italy. I have made an Italian olive oil and yogurt cake, an easy ricotta cake and now this peach cake which is also served in Italy but when peaches are in season.
This recipe makes a wonderful light cake and it is made with fresh peaches. Just like other Italian breakfast cakes, you enjoy it for breakfast with your morning cappuccino or a snack later on (but before lunch!) It is lightly spiced with cinnamon, requires just mixing to put it together and it is perfect with coffee. Got your attention? 🙂
Another thing about this Italian cake, is that it is not overly sweet. I always enjoy this cake just as is but feel free to add a little powdered sugar or whipped cream when serving.
What You Will Need
(full quantities below)
- Fresh peaches. Firm peaches work best.
- Butter. I use unsalted butter.
- Regular granulated sugar
- All-purpose flour. Your favorite brand.
- Large eggs.
- Baking powder
- Kosher salt
- Cinnamon: Optional but I like to add it because I love cinnamon and peaches together. You can also use vanilla extract instead of cinnamon for a warm background note.
- Vanilla Extract: Optional. If I use this, I skip the cinnamon. Both flavor variations are great so use the spice you prefer.
How To Make Italian Peach Cake
- Prepare the cake pan: Grease and flour a 9 inch round cake pan.
- Mix wet ingredients: In a large bowl, with a hand mixer or stand mixer, whip the eggs and sugar and beat on medium speed until it becomes a pale yellow color then add the butter and mix well.
- Combine Dry Ingredients: ln a large bowl, sift your flour, baking powder, cinnamon and salt.
- Combine Wet and Dry Ingredients: stir in the dry ingredients into the wet ingredients. The batter will be very thick.
- Fold in the peaches: Add diced peaches to the cake batter and mix well.
- Bake: Add the batter to your prepared cake pan, sprinkle with sugar and bake at 350 degrees for 30-35 minutes.
Variations
This cake is perfect for switching things up. Here are some ideas:
- Add nuts: Add walnuts or pecans for a little extra crunch.
- Use another fruit: I love making this cake with diced apples, nectarines or any firm fruit that can hold up to baking.
- Add vanilla extract: If you love vanilla and peaches together, go ahead and add some vanilla to the batter.
Storing
This cake will last for up to 3 days covered on the counter or in an air-tight container. After this, it should be stored in the refrigerator for up to one week.
Recipe Faqs
Yes. Let it cool then wrap it well with plastic wrap and freeze for up to 2 months.
Fresh peaches are best because they are firm and can hold up to the baking time in the recipe.
More Italian Cakes
Rustic Italian Peach Cake
Equipment
- 9 inch round cake pan
Ingredients
- 2 ¾ cup All purpose flour plus a little extra for your cake pan
- 2 cups fresh peaches diced into ¼ inch thick pieces
- 1 cup sugar
- 8 tablespoon unsalted butter room temperature
- 3 large eggs
- 1 tablespoon sugar
- 2.5 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat your oven to 350 degrees
- Grab a 9 inch round cake pan
- Rub a tablespoon of butter all around the inside of your cake pan making sure to get the sides too.
- Now add about a tablespoon of flour to your cake pan and shake the flour all around the pan so the flour sticks to the butter then turn it upside down over the sink and shake out any excess flour then set your pan aside.
- In a large bowl, add your eggs and sugar and beat on medium speed until it becomes a pale yellow color.3 large eggs, 1 cup sugar
- Now add your room temperature butter and whip that into the egg mixture until smooth.8 tablespoon unsalted butter
- In another large bowl, sift your flour, baking powder, cinnamon and salt.2 ¾ cup All purpose flour, 2.5 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Add your sifted flour mixture into your egg and butter bowl and stir it in making sure it is mixed well. The batter will be very thick.
- Add the peaches to the cake batter.2 cups fresh peaches
- Gently fold the peaches into the batter making sure it is evenly distributed throughout the batter.
- Now add your cake batter to your prepared cake pan.
- You will need to push the batter to the sides of the pan since it is very thick.
- Sprinkle with remaining sugar over the top.1 tablespoon sugar
- Place your cake into the pre-heated oven and bake for 30-35 minutes or until the top is nice and golden and a toothpick inserted in the center comes out clean. All ovens vary so start checking your cake at 30 minutes.
- When it is ready, remove it from the oven and place on a cooling rack for 20 minutes.
- After 20 minutes, flip your cake out of the pan and let it cool for another 20 minutes.
- Serve immediately or store in an air tight container for up to 2 days.
Meghan says
Thank you for sharing this recipe!
kisitalian says
I hope you enjoy it!
Pamela P. says
I made this with the apple and vanilla variation you recommended as it’s not peach season yet. Delish! Question: do I peel the peaches?
kisitalian says
Hi Pamela. I love the apple variation too! For the peaches, you do not need to peel them. Just chop them and mix it right into the batter 🙂