Peaches and Cream Fluffy Muffin Cake

This cake tastes like a big, soft, fluffy, peach muffin.

But making a cake is so much easier than making individual muffins, and I’m all for ease.

Peaches and Cream Fluffy Muffin Cake - Recipe at

The cake is a spinoff on the Blueberry Muffin and Buttermilk Pancakes Cake I made last week.

I loved that little cake so much, and when I noticed a countertop full of ripe peaches and nectarines, I knew I had to bake them into a cake.

Peaches and Cream Fluffy Muffin Cake - Recipe at

The cake batter comes together in 5 minutes without a mixer.

Nothing complicated, fussy, or time-consuming. It’s standard muffin batter with a bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir in the fruit, pour into a pan, and bake.

Peaches and Cream Fluffy Muffin Cake - Recipe at

I used one white peach and one nectarine, but feel free to mix and match with your favorites like apricots, plums, pluots, and plucots. I love all the fruit hydrids that come into season this time of year. I’m counting down the days to persimmons season.

I used fresh fruit rather than frozen like last time, and about 15 minutes was shaved off the baking time.

Peaches and Cream Fluffy Muffin Cake - Recipe at

Baking times will range based on how juicy your fruit is, but I would estimate 35 to 40 minutes. Watch your cake, not the clock, when determining if the fluffy little number is done.

For me this was a sub 45-minute start-to-finish cake. The quicker I can get tender, falling-apart-soft cake into my belly, the happier I am.

Peaches and Cream Fluffy Muffin Cake - Recipe at

With 2 cups of fruit, and just over 1 cup of flour, this cake is very heavy on the juicy, succulent fruit, and it stays supremely moist.

There’s also sour cream, buttermilk, and oil to help keep it tender and soft.

Peaches and Cream Fluffy Muffin Cake - Recipe at

The crumb is light and fluffy like a delicate muffin with just enough density from the fruit to be so satisfying.

It’s the kind of cake you keep chipping away at to straighten the rows.

Peaches and Cream Fluffy Muffin Cake - Recipe at

It’s perfect for brunches, special events, or as a small everyday-cake, which takes advantage of seasonal fruit.

You know, all that fruit you buy because it all looks so good at the store, and then all that fruit all ripens on the same day. And you’re left scrambling and wondering what to do with it.

Peaches and Cream Fluffy Muffin Cake - Recipe at

Now you know what to do.

Make this cake.

Peaches and Cream Fluffy Muffin Cake - Recipe at

Print Recipe

Peaches and Cream Fluffy Muffin Cake

This cake tastes like one big, soft, fluffy, peach muffin. It's ridiculously moist, tender, and falling-apart soft. The batter comes together in minutes without a mixer. Baking one cake is faster than making individual muffins, and this is a great cake when you're short on time. It's perfect for brunches, special events, or as a small everyday-cake, taking advantage of seasonal fruit. Feel free to mix and match with your favorites like nectarines, apricots, or plums.

Yield: one 8x8 pan, 8 generous wedges

Prep Time: 5 minutes

Cook Time: about 40 minutes

Total Time: 45 minutes


1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
2 medium/large ripe fresh peaches diced small (1 3/4 to 2 cups, diced) - Or a combo of nectarines, apricots, plums, pluots, plucots. I used 1 large white peach, 1 small nectarine, 1 small plum, and did not peel them
confectioners' sugar, optional for dusting or see glaze suggestions below


  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Gently and briefly fold in the fresh fruit. (Recipe may be made with frozen fruit added directly to batter without thawing first, and you will need to increase the baking time possibly by as much as 20 minutes as outlined here)
  6. Bake until done, probably 35 to 40 minutes, but watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 37 minutes total, and at the 30 minute mark, I tented with foil. Baking times will range dramatically based on types of fruit used, how juicy it is, and how much water it releases into the batter.
  7. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
  8. Cake will keep airtight at room temperature for up to 5 days.

Adapted from my Blueberry Muffin and Buttermilk Pancakes Cake

Related Recipes:

Blueberry Muffin and Buttermilk Pancakes Cake

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – The best coffee cake I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit this incredibly moist and soft cake batter

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French Almond Cookie Cake with Apricot Cream Cheese Glaze

Caramel, Peanut Butter, and Peach Jelly Bars

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

Baked Peach and Nectarine Donuts with White Chocolate Drizzle and Sprinkles

Cinnamon Sugar Mini Donut Muffins

Blueberry Muffins with Raspberry Jam Swirls

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

What summer fruits have you been enjoying?

Favorite summer dessert recipes using fruit?


  1. I know exactly what you mean about evening out the cake… ;) I love anything peaches and cream, and this looks like it could qualify as breakfast, too. So pretty!

  2. Oh, Averie…I just love how you’re turning pancake and muffin recipes into easy breakfast cakes for summertime baking ease! Perfect flavor combo and beautiful photography as always! Have a very happy 4th of July celebration with the fam! xo

  3. How weird. My post that goes live in less than six hours is peaches and cream! LOL! I guess we were thinking a like!

    This is beautiful Averie! The cake look so moist. YUM!

    • You know what’s funny is that I always publish at 12:01 am pacific but decided, what the heck, I’ll hit publish early tonite (b/c I was curious about the google reader thing and how that would all shake out). Can’t wait to see your post!

  4. First a pancake cake and now a muffin cake! I bet this tastes wonderful!

  5. I go back and forth between whether I prefer baking muffins or cake. Muffins bake faster which means I can eat them sooner than later, but a cake is sooo much easier to make!

  6. White peaches in Japan mark the start of summer days …Your cake is a celebration of the summer season, too=) Thank you for the recipe.

    Speaking of Averie Cooks recipes, I adapted your Oreo Ice Cream for my Mini Baked Alaskas. I’ve featured your yummy recipe and linked to your site at =)

    Again, many thanks!

  7. I have peaches on my brain lately and plan to pick some up this week to grill. I should have waited to read this after my run b/c now I’m hungry LOL.

  8. I’ve been on a bit of a mango and raspberry kick lately–but stone fruits and melons are looking good too. I don’t think I’ve ever had peach cake before–but this one looks like the perfect one to try first…and I would love it with some vanilla cream cheese glaze!

    • A mango and raspberry kick sounds so good! But yes this cake was sooo good. Peaches are just…the best when they’re ripe and seasonal. And with a vanilla cream cheese glaze, mmmm, so good. I didn’t want to deal with the shiny, reflective nature of a glaze for the photos so used confect sugar but yeah, your idea, go with that :)

  9. Peaches are so good right now! This cake sounds delicious and perfect for a summertime dessert!

  10. Anything called a Fluffy Muffin Cake is a win in my book!

  11. Wow great job Averie, that cake looks incredible! Thanks for sharing :)

  12. Cannot have enough peach recipes for summer!! This is one gorgeous cake, Averie. And I love the idea of using this recipe as a base to swap in different fruits throughout the year!

  13. I’m obsessed with peaches right now, and I love all fluffy baked goods!

  14. When you mentioned the ratio of flour and peaches I was sold! I adore peaches, like, they are one of the highlihts of summer. This cake = the perfect way to use them up! And, uh, those donuts are also calling my name . . . I feel a pinning party coming on!

  15. These pictures make me think of summer so much! And if it tastes like one yummy peach muffin, I’m in!

    Great recipe, thanks!

  16. I love this little muffin cake! It looks so moist and loaded with fruit. I never liked peaches until I tried one in Israel a few years ago, and now I can’t get enough!

  17. Fluffy Muffin Cake? Seriously!! All of your recipes sound and look so good! I am loving peaches right now too.. the perfect summer dessert!

  18. Hey girl! I’m totally with you that cakes are just so much easier to make than muffins. You only have to pour the batter once and you only have one pan to clean rather than 12 little muffin tins.
    Peaches and nectarines are so tasty right now, so I’m sure this cake is chock full of flavor. I just finished off a bowl of my 5 minute quinoa cereal that was topped with a sliced nectarine. It was so amazing!
    Great seasonal cake girl! I hope you have an amazing 4th of July! xoxo, Jackie

  19. Looks delicious Averie! And I love these photos!! They are so pretty and happy! Like edible sunshine :)

  20. Averie this looks luscious and just perfect for the season. I’ll be making this one! :)

  21. 5 minutes and no mixer involved? YES and YES! I also have a huge box of peaches to use up too!

  22. I love peaches and love that this recipe doesn’t require a mixer!

  23. Oh dear me… I am a huge peach fan and the thought of being able to make a cake that tastes like delicious muffins in less time – win, win!

  24. So very pretty! All of these pictures! I haven’t eaten sugar in 11 years and these pictures fill that void!

  25. Okay, call me crazy but I’m not a peach fan.. like at all. However, I am a fan of cake, muffins, sugar, and anything you make, so therefore, I’m willing to put my indifference with peaches aside and devour half this cake in about five minutes flat.

  26. This is amazing! I love it:)

  27. I love peach desserts. Or breakfasts! I am waiting for peaches to get extra ripe around here to make a peach dessert for my cookbook. My favorite dessert ever! I can’t wait. This muffin cake’s texture looks incredible. Soft, fluffy – and not to mention full of summer flavor! I loved the sound of your pancake cake and this is just as creative – and yes, so much easier than individual muffins!

    • The whole time I was making this, I was thinking of you. I know you have some delicate, peach muffins from maybe like a year ago? And they have always caught my eye. But I opted for a cake because as you know…that’s way faster! The flavor of this cake, Sally, and for how EASY and fast it comes together to boot – is just a 10-star diamond in the rough. Sometimes you get lucky :)

  28. Fresh fruit is one of my favorite things to bake with. I can’t get enough of peaches and nectarines right now. Love that you piled them into this cake! It looks yummy and so perfect for summer.

  29. Beautiful. You should coin the phrase “Watch your cake, not the clock.” That’s a timeless piece of advice. :D

    • I get plenty of these PANICKED emails…WHILE the person’s item is in the oven baking, like I’m Live Baking Support and around to answer their question right then and there…but if I said, bake for about 30 minutes, they will write to me, It’s been 34 minutes and my toothpick isn’t coming out clean. I’m like..bake it longer then. Bake until it’s done.

      But you’d be surprised how many of those I get. With writing my cookbook it was very hard to convey this but then I read the Dahlia Bakery Cookbook a few months ago and he says in it, point blank, many times trained bakers or those who go to pastry/culinary school are not giving baking times. They’re given recipes, but it’s their responsibility to bake item til…it’s done.

  30. I went grocery shopping this morning and 2 peaches cost US$7 here in Japan. I couldn’t pick it up… I love peaches and can’t wait to eat endlessly and make this muffin cake with them. Drooling here…

  31. Officially obsessed with this!

  32. yum.
    I love cake, and love peaches. This is probably better than peach PIE!
    it’s pretty hard to find good peaches down here in Nova Scotia though, don’t you hate when you bite into one and its like an apple? crispy and dry. that’s not a peach!

  33. I love the idea of a muffin cake! Awesome idea. :) Peaches are so refreshing this time of year.

  34. I’m in love! This recipe sounds amazing. I can’t wait until Colorado peaches are at their peak, they would be perfectly awesome for this muffin cake (although I’ll have to make a special trip from MN to get them…). Thanks!

  35. I made this today. It was delicious! Thank you!

  36. Delightful!! I love peach muffins, so I would just love this cake!

  37. I tried this over the weekend and it is a great recipe! My boyfriend was seriously picking at it the second that it got out of the oven and continuously the two days or so it lasted – and there are only two of us!

  38. Hello there, I was googling “Peach Cake” and yours seemed like the perfect recipe, if only for the ratio of peaches to cake! It’s in the oven baking right now, and I can’t wait! I love your blog and I bookmarked it for my nightly recipe hunt! Greetings from the Philippines! :D

  39. Hi, today I made your lightened up Alfredo pasta and this cake. Both turned out so well. In the past 2 weeks I made your blueberry oat bars, French cookie cake and the butterscotch cookies from your book. :) thx. P.S. would you ever consider tackling a French macaroon recipe?

    • Thanks for saying hi, Iram, and for trying ALL these recipes – even more amazing because you have two little ones!! So glad you’re happy with everything!

      French macaroons…oh boy. I’ve tried. Over and over. I am convinced I’m not cut out for them, with any consistency. At least not enough to start recommending recipes to my readers. I wish I could nail them but they’re still one of those elusive treats for me!

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