There is something incredibly comforting about a homemade fruit cake, especially one that brings together the sweetness of peaches and the soft, buttery tenderness of a classic sponge. The cake in your image is a beautiful example of how simple ingredients can transform into something that feels comforting, luxurious, and perfect for sharing. This recipe will walk you through every step needed to create a moist, flavorful, golden-topped cake filled with soft peach chunks and touched with a gentle dusting of powdered sugar. Whether you are baking for guests, family, or simply to satisfy your sweet craving, this recipe will guide you through a long and detailed method that ensures a perfect final result.
Ingredients You Will Need
For the Cake Batter
3 large eggs
1 cup white sugar
1 cup milk (room temperature)
½ cup melted butter or vegetable oil
2 teaspoons vanilla extract
2½ cups all-purpose flour
2½ teaspoons baking powder
A pinch of salt
For the Peach Filling
3–4 fresh peaches, peeled and diced
(You can also use canned peaches—just drain them well.)
2 tablespoons sugar
2 teaspoons lemon juice
For Topping
Powdered sugar for dusting
⭐ Step 1: Prepare the Peaches
One of the key elements of this cake is the fruit layer. The peaches bring natural sweetness, a bright color, and a soft texture that blends beautifully with the cake. Start by peeling the peaches. If peeling is difficult, dip each peach in boiling water for 20 seconds, then transfer to cold water—the skin will slide off easily. Once peeled, dice the peaches into small cubes.
Place the diced peaches in a bowl and sprinkle sugar and lemon juice over them. The sugar draws out the juices, while the lemon keeps the fruit bright and prevents browning. Gently mix them and set aside while you prepare the batter. The peaches will release a small amount of syrup, which adds extra richness to the cake later.
⭐ Step 2: Mix the Wet Ingredients
In a large mixing bowl, add the eggs and sugar. Whisk or beat them for several minutes until the mixture becomes pale, thick, and fluffy. This step is important because it incorporates air into the batter, helping the cake rise during baking.
Next, add the milk, melted butter, and vanilla extract. Make sure the butter is melted but not hot. Mix gently until everything is well combined. The liquid mixture should be smooth and slightly creamy.
⭐ Step 3: Add the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt. Mix them together so the leavening agent is spread evenly.
Gradually add the dry ingredients into the wet mixture, folding them in gently with a spatula. Avoid vigorous mixing because overworking the batter can make the cake dense. The batter should be moderately thick—soft enough to pour but firm enough to hold fruit pieces without sinking.
⭐ Step 4: Prepare Your Baking Pan
Choose a rectangular or square baking tray, preferably one around 25×25 cm or slightly larger. Grease it with butter and lightly dust the bottom with flour, or line it with baking paper. This ensures the cake lifts easily once baked.
Pour half of the batter into the pan and spread it evenly. This forms the bottom layer that will cradle the peaches.
⭐ Step 5: Add the Peach Filling
Scatter the diced peaches evenly over the bottom layer of batter. Try not to pour all the liquid from the fruit bowl into the pan—use only the fruit. Too much liquid can make the center gummy or wet.
Once the fruit is evenly distributed, pour the remaining batter over the top. Smooth the surface gently with a spatula so that the peaches are fully covered. Some fruit pieces may peek through, and that’s perfectly fine; those pieces caramelize beautifully during baking.
⭐ Step 6: Bake the Cake
Preheat your oven to 180°C (350°F). Place the cake pan in the center of the oven so the heat is distributed evenly around it.
Bake for about 45–55 minutes, depending on the thickness of your cake and the strength of your oven. You will know it is ready when the top turns golden brown and a toothpick inserted in the center comes out clean.
The cake will rise steadily, forming a beautiful thick structure with a soft fruit layer hidden inside. If your oven browns the top quickly, loosely cover it with aluminum foil halfway through baking to prevent over-browning.
⭐ Step 7: Let the Cake Cool and Add the Finishing Touch
Once fully baked, remove the cake from the oven and allow it to cool for at least 20–30 minutes. This cooling time is essential because it lets the layers firm up, making the cake easier to slice.
After cooling, transfer the cake to a serving plate. Use a sieve to dust powdered sugar generously over the entire top surface, giving it a snowy, elegant finish. The powdered sugar not only looks beautiful but also adds a delicate sweetness that complements the fruity flavors.
⭐ Step 8: Slice and Serve
Use a sharp knife to slice the cake into squares or rectangles. Each slice reveals a moist, tender crumb with a lovely peach layer running through it. The cake tastes wonderful warm, but it becomes even more flavorful the next day as the fruit settles deeper into the sponge.
Serve it with tea, coffee, or milk, or dress it up with a scoop of vanilla ice cream for a more indulgent dessert.
🍑 Storage Tips
The cake stays fresh for up to 3 days at room temperature if covered.
You can refrigerate it for up to 5 days.
It can also be frozen (wrapped individually) for up to 2 months.