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Simple Peach Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 cup plain flour
  • 1 tsp baking powder
  • 2 cups chopped peaches, fresh or frozen - if frozen, defrost them until semi-soft
  • 1 cup caster sugar
  • 2 sticks (226g) butter/marg
  • 1 egg
  • 1 tsp vanilla extract
  • Icing sugar to garnish, optional


  • Preheat the oven to 180 degrees C/350F and grease and line an 8 inch cake tin.
  • Place the flour, baking powder and chopped peaches into a medium sized bowl and toss to combine. (Tossing the fruit in the flour will stop them sinking to the bottom of the cake!)
  • Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the egg and vanilla extract.
  • Mix until well combined and smooth, about 1 minute on med-high speed.
  • Add in the flour mix and mix on a low speed for about 30 seconds. After this finish by folding the flour in by hand so you don't mash the peaches up.
  • Tip the cake batter into your greased cake tin and place in the oven for 40-45 minutes until risen, golden and an inserted skewer in the centre comes out clean.
  • Leave to cool in the cake tin for at least an hour before transferring to a wire rack to cool completely.
  • Once cooled, sieve some icing sugar on the top if desired.
  • Cake will keep in an airtight container, at room temperature for up to 4 days.


Recipe by Annie