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

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.

Did you make this recipe?


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?

67 comments on “Peaches and Cream Fluffy Muffin Cake”

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

  2. 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.

  3. This is amazing! I love it:)

  4. 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 :)

  5. 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.

  6. 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.

  7. 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…

  8. Officially obsessed with this!

  9. 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!

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

  11. 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!

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

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

  14. 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!

  15. 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

  16. 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!

  17. 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?

    • 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!

  18. 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.

    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.

  19. 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?

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