Fresh Peach Cake with Peachy Cream Whipped Topping



  • 4 to 5 large Stemilt peaches (or nectarines), peeled, pitted, cut into 1/2” slices
  • 1/2 cup firmly packed brown sugar, plus 2 tablespoons
  • 1/4 tsp freshly squeezed lemon juice, divided
  • 1 1/2 sticks unsalted butter (or vegan buttery sticks), softened, divided
  • 1/2 cup plain Greek yogurt (or plain coconut milk, non-dairy “yogurt”), divided
  • 2 eggs
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp apricot jam
  • 1 tbsp water
  • 1 large Stemilt peach, peeled, pitted, quartered
  • 1 tbsp freshly squeezed lemon juice
  • 1 pint heavy whipping cream (about 2 1/2 cups)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup powdered sugar

Delight your guests with a dessert that makes peaches front and center

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  • Yield
    6-8 servings
  • Prep time
  • Cook time
  • Total time
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  1. Preheat oven to 350 degrees F.
  2. Sprinkle 2 tablespoons brown sugar in the bottom of a 9” round cake pan. Set aside.
  3. In a large pan set over medium heat, combine remaining 1/2 cup brown sugar, ½ stick softened butter, 1/8 teaspoon of fresh lemon juice. Cook, stirring intermittently, until sugar has completely dissolved and mixture has reduced just a bit, about 1 minute.
  4. Add sliced peaches to pan and mix through gently to coat with sugar mixture. Remove from heat and set aside to cool.
  5. Meanwhile, whisk 1/4 cup yogurt, remaining 1/8 teaspoon fresh lemon juice, 2 eggs, lemon extract, and vanilla extract in a bowl to combine. Set aside.
  6. In another bowl, beat flour, granulated sugar, baking soda, baking powder, salt, remaining 1/4 cup yogurt, and remaining stick of butter, until fully combined. Add egg mixture and continue beating until fully incorporated. Set aside.
  7. Arrange cooled peaches in bottom of brown-sugar sprinkled baking pan, slightly overlapping slices (in a swirl pattern beginning from center of pan; concentric circles; or, as preferred); drizzle any remaining juices overtop.
  8. Then top peaches with batter, carefully spreading to cover fruit and “seal” to edge of pan.
  9. Bake for 30 to 35 minutes, until golden and toothpick inserted in center removes clean. Remove from oven and set on rack to cool for 15 to 20 minutes.
  10. Run a butter knife carefully around perimeter of cake to loosen sides, if necessary. Place a flat plate on top of baking pan and carefully invert cake onto pan.
  11. Carefully pull baking pan off cake to allow cake to gently transfer to plate. Set aside to continue cooling.
  12. Meanwhile, heat apricot jam and water in a small pot over medium heat, stirring intermittently, until jam completely dissolves.
  13. Continue cooking to reduce some; about 30 -60 seconds, until it resembles a loose glaze. Remove from heat to cool
  14. Once cooled to room temp, use a pastry brush to lightly brush top of cake (this will give your fruit a nice glistened appearance). Serve cake with peachy cream whipped topping, if desired (see recipe below).

Peachy cream whipped topping:

  1. Blend quartered peach and lemon juice in pitcher of high speed blender, until completely puréed. Set aside.
  2. Pour whipping cream into a deep bowl and beat on high until cream just begins to from soft peaks.
  3. Add powdered sugar and extract and continue to beat until stiff peaks form. Gently fold in peach purée.
  4. Serve immediately or cover and refrigerate (up to 24 hours, but always best served after whipping).

Nutritional Information

Per Serving

  • Calories: 724
  • Fat Content: 46.8g
  • Cholesterol Content: 194mg
  • Sodium Content: 407mg
  • Carbohydrate Content: 72.2g
  • Fiber Content: 2.2g
  • Sugar Content: 46.8g
  • Protein Content: 8.4g