This Peach Fritter Cake blends the warm, jammy comfort of peach cobbler with the crisp, sweet notes of a bakery-style fritter. A tender, spiced cake is layered with thick, syrupy peaches, finished with a cinnamon-brown sugar crunch and a silky vanilla bean glaze that melts into every crevice. The result is sticky, fruity, and impossible to stop eating once you take the first bite.
I’m on a serious peach streak this season. I picked up a large box of fresh peaches and have been turning them into everything I can. After sharing a peach tres leches cake recently, I couldn’t resist creating another easy, show-stopping peach dessert—this peach fritter cake. It’s straightforward to make, perfect for summer gatherings, and highlights fresh peach flavor in every bite.
This cake is a summery variation on a classic fritter-style cake. Baked peach pieces are cooked into a thick, jammy filling so the cake stays moist but never soggy. The cinnamon-brown sugar topping gives a pleasant crunch and caramel flavor, while the vanilla bean glaze echoes the taste of a fried fritter without all the frying. It’s a lovely dessert to serve warm with a scoop of ice cream.
Table of contents
- Recipe Highlights
- Key Ingredients
- How To Make Peach Fritter Cake
- Pro Baking Tips
- Storing
- Recipe FAQs
- More Peach Cobbler Recipes To Make
Recipe Highlights
- Tested for reliable results. Using raw peaches in the batter released excess moisture and produced a soggy center in early trials. Cooking the peaches first into a thick filling concentrates flavor while preserving the cake’s soft crumb.
- No mixer needed. The batter comes together quickly with a whisk, making this an approachable recipe that doesn’t require special equipment.
If you enjoy peach desserts, this cake complements other seasonal favorites and showcases how fresh peaches can lift a simple cake into something special.
Key Ingredients
(Full ingredient quantities are listed in the recipe card below.)
- Fresh peaches: Cooked until soft and jammy to make a concentrated peach filling that won’t water down the cake.
- Vegetable oil: Keeps the cake moist and tender even after cooling.
- Sour cream: Adds richness and creates a plush, tender crumb.
- Brown sugar: Used in the peach filling and topping for a deep, caramel-like sweetness.
- Cornstarch: Thickens the peach juices so the filling remains jammy instead of making the cake soggy.
- Cinnamon and nutmeg: Warm spices that give the cake that cozy, fritter-like flavor.
- Vanilla bean paste: For a rich vanilla flavor and pretty specks in the glaze (vanilla extract will also work).
How To Make Peach Fritter Cake
Make the peach filling. Cut the peaches into bite-sized pieces and cook them with brown sugar and lemon juice until they become soft and jammy. Stir in a cornstarch slurry to thicken the juices, then finish with cinnamon and butter. Allow the filling to cool completely before adding to the batter. Avoid overcooking the peaches so they keep some shape instead of turning to mush.
Prepare the cake batter. Whisk together sugars, oil, and eggs until smooth, then add vanilla, sour cream, and milk. Fold in the dry ingredients just until combined so the batter stays light and tender.
Layer and swirl. Grease a 10-inch skillet and spread half the batter in an even layer. Dollop half the cooled peach filling and use a knife or skewer to gently swirl it into the batter. Add the remaining batter and peaches, then top with the cinnamon-brown sugar mixture for a crunchy finish.
Bake and glaze. Bake until the cake is golden and the peach filling bubbles at the surface. A skewer should come out with a few moist crumbs. While the cake is still warm, pour the vanilla bean glaze over the top so it melts into the surface. Allow the cake to set a bit before slicing—serve warm with ice cream if desired.
Pro Baking Tips
- Cool the peach filling completely. If the filling is warm when added to the batter, it can loosen the batter and lead to sinking or soggy pockets.
- Measure flour properly. Spoon flour into the measuring cup and level it off, or use a kitchen scale. Too much flour makes the cake dense and dry.
- Glaze while warm, not piping hot. Let the cake rest about 5 minutes before glazing so the icing melts slightly into the top but still sets into a thin crust.
Storing
Store the Peach Fritter Cake in an airtight container at room temperature for up to 2 days. Because of the fresh peach filling and glaze, refrigeration will extend freshness: keep the cake covered in the fridge for 4–5 days. Warm slices briefly before serving to refresh the texture and flavor.
Recipe FAQs
Yes. Cook the peaches from frozen and give them a little extra time to release and reduce excess water. Thickening with cornstarch helps prevent a watery filling.
Peeling is optional. The skins soften during cooking and are pleasant in the filling, but remove them if you prefer a smoother texture.
A 10-inch cast-iron skillet works beautifully, but you can bake the cake in a 9-inch springform pan or similar oven-safe dish. Baking time may vary slightly.
More Peach Cobbler Recipes To Make
Desserts
Peach Cobbler Pound Cake
Desserts
Peach Cobbler Tres Leches
Desserts
Peach Cobbler with Cake Mix
Desserts
Cast Iron Skillet Peach Cobbler
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If you make this cake, please leave a rating and a comment so others can enjoy the results and learn from your experience. Sharing photos of your finished cake is also a great way to inspire others.
Peach Fritter Cake
Equipment
-
10-inch cast iron skillet (or equivalent)
-
Mixing bowls and whisk
Ingredients
Peach Filling
- 1 lb (about 4 peaches) Peaches
- 1/3 cup Brown Sugar
- 1 tbsp Lemon Juice
- 1 1/2 tbsp Cornstarch
- 2 tbsp Water
- 1 tsp Cinnamon
- 1 tbsp Salted Butter
Cake
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2/3 cup Vegetable Oil
- 2 large Eggs
- 2 tsp Vanilla
- 3/4 cup Sour Cream
- 1/4 cup Whole Milk
- 2 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
Cinnamon Brown Sugar Topping
- 1/3 cup Brown Sugar
- 2 tsp Cinnamon
Glaze
- 1/4 cup Whole Milk
- 1 tbsp Salted Butter
- 2 cups Powdered Sugar
- 1/2 tsp Cinnamon
- 1 tsp Vanilla Bean Paste (or extract)
Instructions
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Start the peach filling: cut peaches into bite-sized pieces and toss with brown sugar and lemon juice in a skillet. Cook over medium heat until softened and jammy, about 8–10 minutes.
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Mix cornstarch and water until smooth, then stir into the peaches. Cook until the mixture thickens, another 3–4 minutes. Remove from heat; stir in cinnamon and butter and let cool completely.
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Preheat the oven to 350°F (175°C).
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Combine brown sugar, granulated sugar, vegetable oil, and eggs in a large bowl. Whisk until smooth, then add vanilla, sour cream, and milk and mix until incorporated.
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Whisk in flour, baking powder, cinnamon, nutmeg, and salt until the batter is smooth and no dry streaks remain.
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Grease and flour a 10-inch skillet. Spread half the batter into the skillet, spoon half the cooled peach filling on top, and gently swirl. Add the remaining batter and peach filling, then swirl again to create a marbled effect.
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Mix the brown sugar and cinnamon for the topping and sprinkle evenly over the cake. Bake 50–60 minutes, until peaches bubble and a skewer inserted into the center comes out with a few moist crumbs.
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Make the glaze while the cake bakes: warm the milk and butter briefly until melted, then whisk in powdered sugar, cinnamon, and vanilla until smooth.
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Remove the cake from the oven and pour the glaze over while the cake is warm. Let cool 15–20 minutes for the glaze to set slightly. Serve warm with ice cream if desired.
Notes
- Cool the filling completely. Adding warm filling to the batter may cause the peaches to sink and create soggy pockets.
- Weigh flour when possible. Use a scale or spoon and level the flour to avoid packing too much into the cup, which can make the cake heavy.
- Glaze timing. Wait a few minutes after removing the cake from the oven so the glaze melts into the top without disappearing entirely.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.
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