Peaches and Cream Fluffy Muffin Cake

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Summer Peach Cake Recipe

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.

The cake is a spinoff of my Blueberry Muffin Cake. 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.

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 Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

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.

This fresh peach cake is 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.

Now you know what to do. Make this peaches and cream cake.

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

What’s in the Peaches and Cream Cake? 

To make this simple peach muffin cake, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder 
  • Cinnamon
  • Ground nutmeg 
  • Salt
  • Egg
  • Buttermilk 
  • Sour cream
  • Oil
  • Vanilla extract
  • Fresh peaches 
  • Confectioners’ sugar (optional) 

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

How to Make a Peaches and Cream Cake

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.

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 Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Can I Use Frozen Peaches? 

I used fresh fruit rather than frozen. If you use frozen peaches, there’s no need to thaw them first so long as they’re chopped up small. However, you’ll likely have to add about 15 minutes to the bake time. 

Can I Use Different Stone Fruits? 

Yes! 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.

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Can I Double This Recipe?

Yes, I’m sure you could double the ingredients and bake the summer peach cake in a 9×13-inch baking dish. 

How to Store Peach Cake

You can leave the cake on the counter for up to five days. I recommend storing it in an airtight container. 

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Tips for Making a Fresh Peach Cake 

I didn’t peel the peaches before adding them to the cake batter, but you’re welcome to if that’s what you prefer. 

Make sure your peaches are ripe and juicy. If they’re still a bit hard, the cake won’t be as sweet. 

I dusted the finished peaches and cream cake with powdered sugar, but you could also top it with this lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze.

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 

Pin This Recipe

Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free

4.43 from 7 votes

Peaches and Cream Fluffy Muffin Cake

By Averie Sunshine
This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft! 
Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 large egg
  • ½ cup buttermilk
  • 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)
  • confectioners’ sugar, optional for dusting or see glaze suggestions below

Instructions 

  • Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  • In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
  • In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  • 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.
  • Gently and briefly fold in the fresh fruit.
  • 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.
  • 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.

Notes

A note about the peaches: You can also use 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.
Frozen fruit: This 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.
Storage: Cake will keep airtight at room temperature for up to 5 days.
Adapted from my Blueberry Muffin and Buttermilk Pancakes Cake.

Nutrition

Serving: 1, Calories: 335kcal, Carbohydrates: 63g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 30mg, Sodium: 181mg, Fiber: 2g, Sugar: 48g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Summer Cake Recipes:

Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.

Blueberry Muffin and Buttermilk Pancakes Cake

Key Lime Cake — An EASY and refreshing poke cake with plenty of zippy lime flavor that’s perfect for summer parties, picnics, and potlucks!! Everyone loves this tangy-and-sweet, light, and airy cake!!

Strawberry Layer Cake with Strawberry Frosting — Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that’s perfect for parties!

Orange Olive Oil Cake — A super soft and moist cake that’s made with olive oil!! Orange zest, orange juice, and Gran Marnier add tons of AMAZING orange flavor to this easy, no-mixer cake that’s unique, refined, and INCREDIBLE!!

Strawberry Poke Cake— This strawberry Jello cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of! 

Lemon Blueberry Bundt Cake with Lemon Glaze — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!

Chocolate Chip Zucchini Bundt Cake with Chocolate Ganache — The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. Averie, wondering if you have considered adding a “jump to recipe” link under recipe name at top of post?

    Thank for your great recipes and photos.

  2. I confess. The “detailed info was as much for me as for you * your readers. And I am making it again & will need to see what &  how it turned out so great, esp with the SACO buttermilk thing. I been using it in other things & I am now a convert. i keep chasing your recipes, but I do not know how to come to your site and search on a specific ‘thing’, like pineapple or peaches. Clue me in?

  3. Thought it was time to get back to you. Oh wow, this was soooooo good. Thank you! and I made my substitutions. I don’t think you’ve heard about Saco Buttermilk Blend. Neither had I until a year or so ago. It is truly a  great product. I read about it on a post (NY Times) from someone I truly respect. Hope it is ok to link you. It was a side by side comparison. 

    https://www.nytimes.com/2000/11/08/dining/test-kitchen-buttermilk-that-doesn-t-go-plop-plop.html

    Anyways…I used the coconut oil instead of your canola oil  because? I had it & you can only use coconut oil in certain kinds of  things. Then when rummaging for vanilla, I found coconut extract, so there went an additional teaspoon along with the vanilla.

    Turns out I had 2 peaches and a plum, a little more advanced than I thought, so I cut off the bruises and added the plum. And I also discovered I had 1/2 a bag of shredded coconut. I added a few handfuls to the wet ingedients & let sit 5 mins to rehydrate before I added it to the dry ingredients.

    As for the Saco, I used that (2 TBSP) and 1/2 cup reg. milk. I reduced the baking powder to 1 tsp. This is all Saco adjustments ecept for the milk. They call for plain water, but I wanted the extra richness.

    I baked it right around 40 minutes. And when it was done? OMG was it good, It had this incredibly delicate crumb to it. No coarseness at all. (TY Saco.) And the druit managed to set inside the cake as individual pieces, no running into a slushy mess. I was a very  happy camper. I WILL make again and try with different fruits. I am addicted to blackberries & when they are in season AND on sale (darn expensive) I will def, give that a  try with this recipe.

    As for how it held up? Gone by Day 2, but the consistency had changed by then. It became dense, the delicate crumb gone. However, it was still sooooo delicious. And gone by day 2 is great. Living alone, I throw away too much food, cause the recipe made too much. 8 X 8 is perfect for me.

    Thank you so much for a truly great recipe.

  4. Was looking for a diff recipe & came across this one. Which, as you said, solves the problem I have of 2 deliciously ripe peaches. :) However (oh I dislike that word) –  ingredient list. I don’t want to buy sour cream & buttermilk JUST to only use a small bit of it. Soooo, going to try this with that buttermilk substitute thing? Where you replace the buttermilk & baking powder with this substitute b-powder & reg milk. AND, I need to buy coconut oil for something else. Sound ok to substitute the canola oil for coconut? Do I need to adjust the amount? Going to go with your idea to substitute the sour cream with a lil carton of greek yogurt. Going to the store within 2-3 days, and I am worried about all these substitutes. Will all these changes affect the outcome? I am not as confident in baking substitutes as I am with other type of cooking, so if you could get back to me soon? I know, I know, I’m sorry. Oh, and while we’re at it? How about in my special lil cast iron skillet which bakes breads & cake so wonderfully?

    1. Canola oil is an ok sub for coconut oil, yes. And subbing sour cream with Greek yog should be fine. I wouldn’t do what you’re saying with the buttermilk and baking powder if you don’t want to buy it. I would simply pour 1/2 cup regular milk into a bowl and add 1 to 2 tbsp of lemon juice or white vinegar to it to curdle it, wait 5-10 mins, then proceed with the recipe using the curdled/soured regular milk. Good luck!

  5. 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?

    1. 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!

  6. 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

  7. 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!

  8. 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!

    1. Thanks for saying hi! And I grew up in MN! The only time of the year I ever miss MN is this time of year – summers there are just the best :)

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

  10. 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!