When I think of summer in my grandmother’s garden, the scent of ripe peaches always fills my memory. She had a knack for turning the simplest seasonal fruits into decadent desserts. One of my favorites? Her Peach Cake with Cinnamon Glaze. This cake is the kind that disappears in moments at family gatherings — golden, moist, and rich with fresh peach chunks, topped with a warm, spiced glaze that sinks just slightly into the cake’s crust.
This recipe is a tribute to her — combining the sunny sweetness of summer peaches with the cozy warmth of cinnamon. It’s a cake you’ll want to serve chilled on a patio or slightly warmed with a scoop of vanilla ice cream.
Table of Contents
🕒 Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
🍽️ Servings
Makes approximately 12 slices
🛒 Ingredients
For the Peach Cake:
- 3 large fresh peaches, peeled and diced (about 2 ½ cups)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- Zest of 1 lemon (optional, for brightness)
For the Cinnamon Glaze:
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 1–2 tbsp milk (adjust for desired thickness)
- ½ tsp vanilla extract
🧁 Instructions
Step 1: Prep the Peaches
Wash, peel, and dice your peaches. If they’re extra juicy, pat them dry slightly to avoid too much moisture in the batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat the sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla and sour cream. For a burst of citrus flavor, fold in lemon zest.
Step 4: Add Peaches and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the diced peaches.
Step 5: Bake
Grease and flour a bundt pan or 9×13-inch baking dish. Pour in the batter, spreading it evenly. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. If using a bundt pan, let the cake cool for 15 minutes before inverting onto a wire rack.
Step 6: Prepare the Glaze
Whisk together powdered sugar, cinnamon, vanilla, and enough milk to reach a pourable consistency.
Step 7: Glaze the Cake
Once the cake is cool (but still slightly warm), drizzle the glaze over the top. Allow it to set before slicing.
🍰 Serving Suggestions
- Serve slightly warm with vanilla bean ice cream.
- Add fresh peach slices and a sprig of mint for a plated dessert look.
- Pair with cold-brew coffee or sweet iced tea for a summer treat.
🔁 Variations & Tips
- Make it Spicier: Add ground ginger or cardamom for a bolder spice profile.
- Peach Substitute: Try with nectarines or canned peaches when fresh ones aren’t available (just reduce added sugar slightly).
- Texture Boost: Fold in ½ cup chopped pecans or walnuts for crunch.
- Lighter Option: Replace half of the oil with unsweetened applesauce.
❄️ Storing & Freezing
- Store: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and glaze fresh before serving.
🧡 Why You’ll Love This Peach Cake
- Seasonal flavor: A celebration of fresh peaches at their ripest.
- Simple ingredients: Pantry staples with a few special touches.
- Beautiful presentation: Especially when baked in a bundt pan and glazed to perfection.
- Crowd-pleaser: Perfect for BBQs, potlucks, or Sunday dinners.
❓ FAQ – Peach Cake with Cinnamon Glaze
Can I use canned peaches instead of fresh?
Yes! Just make sure to drain them well and pat dry. You may also want to reduce the sugar in the batter slightly.
Can this cake be made ahead of time?
Absolutely. Bake the cake a day in advance, store covered at room temperature, and glaze just before serving.
What type of oil is best for this recipe?
A neutral oil like vegetable or canola oil works best. You can also use melted coconut oil for a hint of extra flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center — it should come out clean or with just a few moist crumbs attached.
Can I double the recipe?
Yes, but it’s best to divide it between two pans to ensure even baking.
🥄 Nutrition Information (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 50 mg |
| Sodium | 220 mg |
| Fiber | 1.5 g |
| Sugars | 28 g |
| Vitamin C | 4% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Note: Values are estimates and may vary based on ingredients used.
📚 More Recipes to Try
- Lemon Ricotta Cake with Blueberry Compote
- Spiced Apple Loaf with Maple Glaze
- Summer Berry Galette
- Moist Banana Cake with Cream Cheese Frosting
💬 Share Your Experience!
Did you bake this Peach Cake with Cinnamon Glaze? I’d love to hear how it turned out! Tag your photos with #SummerPeachCake or leave a comment below with your favorite twist on the recipe.
Print
Peach Cake with Cinnamon Glaze : A Summer Dessert
- Total Time: 1 hour 30 minutes
Description
When I think of summer in my grandmother’s garden, the scent of ripe peaches always fills my memory. She had a knack for turning the simplest seasonal fruits into decadent desserts.
Ingredients
For the Peach Cake:
- 3 large fresh peaches, peeled and diced (about 2 ½ cups)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- Zest of 1 lemon (optional, for brightness)
For the Cinnamon Glaze:
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 1–2 tbsp milk (adjust for desired thickness)
- ½ tsp vanilla extract
Instructions
Wash, peel, and dice your peaches. If they’re extra juicy, pat them dry slightly to avoid too much moisture in the batter.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla and sour cream. For a burst of citrus flavor, fold in lemon zest.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the diced peaches.
Grease and flour a bundt pan or 9×13-inch baking dish. Pour in the batter, spreading it evenly. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. If using a bundt pan, let the cake cool for 15 minutes before inverting onto a wire rack.
Whisk together powdered sugar, cinnamon, vanilla, and enough milk to reach a pourable consistency.
Once the cake is cool (but still slightly warm), drizzle the glaze over the top. Allow it to set before slicing.
Notes
- Make it Spicier: Add ground ginger or cardamom for a bolder spice profile.
- Peach Substitute: Try with nectarines or canned peaches when fresh ones aren’t available (just reduce added sugar slightly).
- Texture Boost: Fold in ½ cup chopped pecans or walnuts for crunch.
- Lighter Option: Replace half of the oil with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Makes approximately 12 slices
- Calories: 360 kcal
- Sugar: 28 g
- Fat: 18 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
Keywords: PEACH CAKE WITH CINNAMON GLAZE
