Simple summer peach cake from Food52

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on October 04, 2025

    This has become a summer dessert staple. Made it today with farmers market raspberries and strawberries, tossed with a little sugar and a squeeze of fresh lemon juice. Yum!

  • kbrooks on May 25, 2025

    Simple and easy. Can be made with 3 peeled peaches or 4 unpeeled nectarines. For a strawberry version, omit the nutmeg; toss washed and halved strawberries with some sugar, chopped fresh mint and a squeeze of fresh lime juice; arrange on top of the batter.

  • Laurendmck on September 14, 2018

    I see that I reviewed this cake two years ago, and have no memory of it! So funny . . . . Anyway, this time I baked it in a 9-inch cake pan. I don't understand the Food52 reviews that say that the pan is too small. The almond flavor complements the peach perfectly! You don't need to use the mixer. So elemental.

  • Laurendmck on August 13, 2016

    This was a lovely cake. I baked it in an approx 8 x 10 ceramic baker. Used a couple tablespoons less sugar than called for, and used perfectly ripe in-season peaches.

  • PinchOfSalt on June 08, 2014

    I used peak-of-the-season peaches that I had peeled, sliced, and frozen last summer and got a very moist cake that came out more almond-y than peachy. While well-received, I felt this recipe was a bit too sweet. The recipe omits salt from the ingredient list but calls for it in the method. The suggestion (in a comment) to use 1/2 teaspoon worked reasonably well. No mixer is required. Sometimes it is nice to bake a cake doing it all by hand!

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