Family Peach Cake

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Yield: 8-10


  • 8 large golden peaches (free stone)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 300g butter, slightly softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup ground almonds
  • 1 teaspoon baking powder
  • 1/2 cup natural yoghurt
  • icing sugar for dusting


Rub the peaches skin with a damp cloth to remove any excess "fluff".  Halve and quarter the peaches and place in a bowl, sprinkle over combined cinnamon and sugar and gently toss to combine.
Preheat the oven to 180 C.Line the base and grease the sides of a 30 x 22cm baking dish or line a 26cm round cake tin.
Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each.
Add vanilla and then combined flour, almonds and baking powder and yoghurt. Gently mix together.
Spread the batter evenly into the dish and then cover the surface with sugared peach slices.
Bake for 45 minutes, until cake tests cooked.

Serve fresh and almost warm with a dollop of yoghurt.

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12 thoughts on “Family Peach Cake

  1. I used to get Newsletteres and now unable to register again.’I did not discontinue them as loved the site.
    Can you reinstate please.

  2. Finally made this tonight after having the recipe for a while! Absolutely delicious, used a mix of fresh peaches and some apple, served with a dollop of natural yoghurt and everyone incl the kids loved it. Another keepa from your wonderful inspiration! Thanks Helen.

  3. Can you really buy golden, stone free peaches, where would I get them pls? I would live on them cos golden peaches are my summer favorite

  4. My Mum used to make a cake very similar to this when I was growing up. She used to vary the fruit. Apricots plums and nectarines work just as well as peaches. We would have our cake warm with custard and cream.

    • What a wonderful story Linda Mary, imagine people going to the trouble these days of whipping cream and making custard to have with pudding, your Mum must have been like mine and delighted in making puddings (as they called them then) for her family, when you think of it, it was such a lot of delicious work.

  5. Lovely! Made this last night and it is so, so scrummy – didn’t have a big enough tin (!) so made it in a 23 cm which was fine but just needed about 1 hr 10 mins to cook through. Also (!) didn’t have ground almonds but instead food processed a cup of roasted nuts and these were great as it gave the cake a bit more of a bite to it. Great recipe – thanks very much.