Fresh Peach Cake

The recipe for this peach cake was developed for my youngest son. He has always enjoyed fruit pies, cobblers and Kuchens. Kuchen is the German word for cake. My mother would make fruit Kuchens with whatever fresh fruit we had picked that week.

This cake has a nice moist crumb with an almond, lemon flavor. With every bite you get the delicious flavor of peach. You could just as easily chop the peaches and stir them into the batter, but we like the slight caramelization that the peaches get when they are baked on top of the batter.

If Ida were here, she would have a hot cup of coffee and a piece of this peach Kuchen. She would be so proud of the traditions that we are carrying on. We want to THANK Pearson Farm for the peaches shipped from their farm to our house.


Peach topped cake with a slice out and peaches and flowers nearby

Fresh Peach Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: cake, dessert, peach
Servings: 8 servings
Calories: 291kcal
Author: Bruce and Dina Miller


  • 1 ½ cups flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1/3 cup milk
  • 1/3 cup sour cream
  • ¼ cup melted butter
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Zest of one lemon

Ingredients for topping of peach cake:

  • Juice of half a lemon
  • 1 tablespoon butter melted
  • 2 fresh peaches
  • 3 tablespoons course sugar


  • Pre-heat oven to 350 degrees. Spray a sheet of parchment with oil and place into a small baking dish.
  • Measure dry ingredients into a bowl. Whisk slightly to mix. Move the dry ingredients to one side of he bowl, and crack an egg into other side, and whisk. Add milk, sour cream, vanilla, and almond extract. Zest a lemon into the bowl. Stir mixture together. It will be slightly thick.
  • Spread the cake batter into the parchment lined pan, and sit aside while you prepare the peaches.
  • Wash peaches and remove any peach fuzz from skin by rubbing with a dish towel. Using the indentation as a guide, slice the peaches in half and remove the pits. Slice evenly into slices. Arrange peaches on top of cake, creating a pattern. I make 2 rows as I use a rectangular dish. If you choose to use a round pan, you can create a circular pattern with the peaches. Make sure to overlap them. Once all the peaches are on the cake, slightly press them into the batter.
  • Melt the butter and add the lemon juice. Drizzle this over the peaches. Sprinkle with 3 tablespoons of course sugar.
  • Bake for 20 minutes, then rotate the pan and bake for another 20-25 minutes. You want a toothpick to come out clean, and a nice golden brown on the peaches.
  • Remove peach cake from oven, and allow to cool. Serve warm or at room temperature.


Calories: 291kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 256mg | Potassium: 111mg | Fiber: 1g | Sugar: 27g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Let us know how it was!

If you love peach desserts, give these a try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Elizabeth Crissey Reply

    5 stars
    I love any dessert with peaches in them! I can’t wait to make this cake this weekend!

  2. Sue Reply

    5 stars
    This is the perfect summer cake!

  3. Pingback:Cream Cheese Peach Galette - The Perks of Being Us

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