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Smartphone photo of a round Fresh Peach Cake Recipe showing the moist sponge crumb and glistening glaze on a white plate.

Fresh Peach Cake Recipe: The Ultimate Moist Summer Sponge Cake

This Fresh Peach Cake Recipe features a golden-brown moist sponge cake topped with fresh, skin-on yellow peaches arranged in a beautiful spiral. A clear fruit glaze adds a professional shine to this perfect summer dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (227g) Unsalted Butter softened
  • 1 cup (200g) Granulated Sugar
  • 3 large Eggs room temperature
  • 2 cups (250g) All-Purpose Flour
  • 2 tsp (10g) Baking Powder
  • 1/2 cup (120ml) Whole Milk
  • 1 tsp (5ml) Vanilla Extract
  • 3-4 large Fresh Yellow Peaches sliced thin with skins on
  • 2 tbsp (30ml) Apricot Jam for glaze

Equipment

  • 1 9-inch springform pan
  • 1 Hand mixer or stand mixer
  • 1 Pastry Brush

Method
 

Preparation
  1. Cream softened butter and sugar together for 3-5 minutes until pale and fluffy. Add eggs one at a time, followed by vanilla.
  2. Whisk dry ingredients and add to butter mixture alternating with milk. Do not overmix.
  3. Pour batter into a 9-inch pan. Arrange peach wedges in a tight spiral, starting from the outside and working in.
  4. Bake at 350°F (175°C) for 45-55 minutes until golden brown and a toothpick comes out clean.
  5. Brush melted apricot jam over the warm cake for a glistening finish.

Notes

Keep the skins on the peaches for better color and texture.
Ensure butter and eggs are at room temperature for a light sponge crumb.