Fresh Peach Cake
A simple summer dessert to return to again and again.

Yield: 8 servings


  • 2 cups diced ripe peeled peaches (may substitute berries; see notes)
  • 1/2 teaspoon freshly ground nutmeg
  • 2 tablespoons plus 3/4 cup sugar, divided use
  • 6 tablespoons softened butter
  • 1 large egg
  • 1/2 cup whole milk plain Greek yogurt (see notes for substitution options)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (may use an additional 1/2 teaspoon vanilla if you don’t have this on hand)
  • 1 cup all-purpose flour (may substitute gluten-free equivalent)
  • 1/2 cup almond flour (or finely ground almonds; see notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon turbinado or other course sugar


  1. Preheat the oven to 350 degrees F, and grease a 9-inch cake pan. (If substituting a 9-inch pie plate, it will need to be the deep dish variety to accommodate the batter; could also use an 8-inch square pan.)
  2. Toss the peaches with the nutmeg and 2 tablespoons sugar. Set aside.
  3. With a handheld or stand mixer, cream together the butter and remaining sugar. Add the egg, yogurt, and extracts, and stir to combine.
  4. In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the flour mixture to the butter mixture, and mix until smooth, taking care not to overbeat.
  5. Fold in the peaches with all of the juices, and then transfer the batter to the prepared pan. Sprinkle the turbinado sugar over the top.
  6. Bake for 10 minutes, and then reduce the oven heat to 325 degrees F and bake for an additional 30-40 minutes. Check a little early and allow for additional baking time depending on oven and various options used. The cake should be just cooked through the center and pass the toothpick test.


  • You may substitute 2 cups of berries, nectarines, or even experiment with pears or apples. (I haven’t tried the latter two in this recipe, which is basically a simple butter cake with a hint of almond.) Sometimes a couple of peaches yield just under 2 cups, so I make up the difference with frozen red raspberries.
  • Buttermilk may be used in place of the yogurt. It will create a looser batter so the cake may need a few extra minutes of baking time. The batter will seem thick with just the Greek yogurt, but the juices from the peaches will thin it. If substituting fruit that doesn’t produce much juice and the batter seems especially thick, you may add a few tablespoons of milk to loosen.
  • For those with a nut allergy or who simply don’t have almond flour on hand, you may use additional all-purpose flour. It does, however, add a little extra flavor and texture to the cake.

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