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This Peach Fritter Cake is what happens when a peach cobbler and a bakery-style fritter get together and decide to show off. A soft, moist spiced cake is swirled with thick, jammy peaches, topped with a cinnamon-brown sugar crunch, and finished with a rich vanilla bean glaze that settles into every pocket. It’s gooey, peachy, and downright hard to stop eating after your first bite!
Yes, I am on a peach kick. I bought a 25 lb box of peaches from the peach truck and I’m locked in. Yesterday, I posted my peach tres leches cake and I’m still in awe of how much buzz it’s getting! So, now we’re moving onto peach recipe #2. And it’s SO good. It’s easy to make too (I know y’all love that!).
This peach fritter cake is a fun, summery spin on my apple fritter cake. It’s loaded with juicy baked peach chunks in every bite, and that cinnamon crunch topping really seals the deal. Then the vanilla bean glaze comes in to mimic biting down into a real deep fried peach fritter and it’s absolutely heavenly. You’re going to adore this recipe!
Table of contents
Recipe Highlights
- Tested to perfection = foolproof! I tested this cake with raw peaches first, but they released too much moisture and created a soggy center. Cooking the peaches into a thick cobbler filling gives the cake concentrated peach flavor while keeping the crumb soft and properly baked.
- No mixer required: The simple cake batter comes together easily with a whisk, making this an easy peach dessert without any complicated techniques or special equipment.
For more yummy peach recipes, make my peach shortcakes, peach galette with puff pastry, and peach pie with canned peaches!
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Fresh Peaches: Cooked until soft and jammy to create a rich peach cobbler filling that adds juicy peach flavor throughout the cake.
- Vegetable Oil: Keeps the cake extra moist and soft, even after it cools.
- Sour Cream: Adds richness and gives the cake a tender, plush crumb.
- Brown Sugar: Used in both the peach filling and the topping to add caramel flavor and deepen the natural sweetness of the peaches.
- Cornstarch: Thickens the peach juices so the filling stays jammy instead of making the cake soggy.
- Cinnamon and Nutmeg: Add warmth and give the cake that cozy peach cobbler flavor.
- Vanilla Bean Paste: Gives the glaze a deep vanilla flavor and those beautiful vanilla bean specks.
How To Make Peach Fritter Cake
Make the peach filling. Cook the peaches with brown sugar and lemon juice until just soft and jammy, then stir in the cornstarch slurry. Finish with cinnamon and butter, then let the filling cool completely. (Note: don’t cook until the peaches are mushy, just soft enough to pierce easily a fork while still holding their shape)
Prepare the cake batter. Whisk together the sugars, oil, and eggs, then mix in the vanilla, sour cream, and milk. Add the dry ingredients and whisk just until the batter is smooth and there are no patches of flour.
Layer and swirl. Spread half the batter into a greased 10-inch skillet, swirl in half the peach filling with a butter knife or toothpick, then repeat with the remaining batter and peaches. Sprinkle the cinnamon-brown sugar mixture over the top.
Bake and glaze. Bake until the cake is golden, the peaches are bubbling, and a skewer comes out with a few moist crumbs. Pour the vanilla bean glaze over the warm cake, let it set briefly before serving. As it cools the glaze will develop a crust – yum!
Pro Baking Tips
- Let the peach filling cool completely. Warm filling can loosen the batter and cause the peaches to sink and create soggy pockets in the cake.
- Measure the flour correctly. Spoon the flour into the measuring cup and level it off, or use a digital kitchen scale. Packing in too much flour can make the cake dry and heavy.
- Glaze while the cake is warm, not piping hot. Let the cake sit for about 5 minutes before glazing so the icing melts slightly into the top without disappearing completely.
Storing
This Peach Fritter Cake can be stored in an airtight container at room temperature for up to 2 days. After that, transfer it to the refrigerator because the fresh peach filling and glaze add extra moisture, which can cause the cake to spoil more quickly at room temperature. Refrigerated, it will stay fresh for up to 4-5 days.
Recipe FAQs
Yes! Cook the peaches from frozen – it may take a few minutes longer to cook off some of the excess water. This keeps the filling from becoming too watery and making the cake soggy.
No, peeling the peaches is optional. The skins soften as the filling cooks, but you can remove them if you prefer a smoother peach cobbler filling.
Absolutely. You can use a 9-inch springform pan, just be mindful of baking time, it may take a bit longer.
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 recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Peach Fritter Cake
Ingredients
Peach Filling
- 1 lb (453 g) Peaches, (about 4 peaches)
- 1/3 cup (73 g) Brown Sugar
- 1 tbsp (15 g) Lemon Juice
- 1 1/2 tbsp Cornstarch
- 2 tbsp (30 g) Water
- 1 tsp Cinnamon
- 1 tbsp (14 g) Salted Butter
Cake
- 1/2 cup (110 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 2/3 cup (148 g) Vegetable Oil
- 2 large (100 g) Eggs
- 2 tsp (10 g) Vanilla Extract
- 3/4 cup (180 g) Sour Cream
- 1/4 cup (60 g) Whole Milk
- 2 1/2 cups (313 g) 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 (73 g) Brown Sugar
- 2 tsp Cinnamon
Glaze
- 1/4 cup (60 g) Whole Milk
- 1 tbsp (14 g) Salted Butter
- 2 cups (250 g) Powdered Sugar
- 1/2 tsp Cinnamon
- 1 tsp Vanilla Bean Paste , (or vanilla extract)
Instructions
- Start by making the peach filling. Cut peaches into small bite sized chunks and place into a skillet with brown sugar and lemon juice. Toss everything together to ensure that the peaches are fully coated in the brown sugar, then turn on the stove and place skillet on the stove over medium heat. 1 lb Peaches 1/3 cup Brown Sugar 1 tbsp Lemon Juice
- Cook for 8-10 minutes, until the peaches are softened and jammy but not mushy. In a small bowl, whisk together cornstarch and water then pour into the skillet. Stir together and cook until thickened, about 3-4 minutes. 1 1/2 tbsp Cornstarch 2 tbsp Water
- Remove from heat and add in cinnamon and salted butter. Stir until the butter is fully melted, then place the peaches into a bowl to cool completely. 1 tsp Cinnamon 1 tbsp Salted Butter
- When the peaches are cooled, preheat the oven to 350 degrees F.
- Combine brown sugar, sugar, vegetable oil, and eggs in a large bowl. Whisk together for 2 minutes, until fully incorporated and smooth, then add vanilla extract, sour cream, and milk. Continue to mix until smooth, about 1 minute. 1/2 cup Brown Sugar 1/2 cup Sugar 2/3 cup Vegetable Oil 2 large Eggs 2 tsp Vanilla Extract 3/4 cup Sour Cream 1/4 cup Whole Milk
- Add flour, baking powder, cinnamon, nutmeg, and kosher salt. Whisk until fully combined and the batter is smooth and there's no patches of flour, about 45 seconds to 1 minute. 2 1/2 cups All Purpose Flour 2 tsp Baking Powder 1 tsp Cinnamon 1/4 tsp Nutmeg 1 tsp Kosher Salt
- Grease and flour a 10-inch cast iron skillet. Add 1/2 of the cake batter and smooth into an even layer. Add about 1/2 of the peach filling and swirl into the batter with a wooden skewer or butter knife. Add the remainder of the batter on top of the peaches, then add the remainder of the peach filling on top. Swirl again.
- Combine brown sugar and cinnamon in a small bowl and mix together. Then sprinkle on top of the batter. 1/3 cup Brown Sugar 2 tsp Cinnamon
- Bake for 50-60 minutes, until the peaches are bubbling and jammy and a skewer inserted into the center of the cake comes out with just a few moist crumbs.
- While the cake is baking, make the glaze. Add whole milk and butter to a small bowl. Microwave for about 15-20 seconds, until the butter is fully melted. Add powdered sugar, cinnamon, and vanilla bean paste to the bowl and whisk together until smooth and combined. 1/4 cup Whole Milk 1 tbsp Salted Butter 2 cups Powdered Sugar 1/2 tsp Cinnamon 1 tsp Vanilla Bean Paste
- Pour the glaze on top of the cake fresh out of the oven while it's still warm and allow it to cool for about 15-20 minutes so that the glaze can set. Serve with ice cream.
Notes
- Let the peach filling cool completely. Warm filling can loosen the batter and cause the peaches to sink and create soggy pockets in the cake.
- Measure the flour correctly. Spoon the flour into the measuring cup and level it off, or use a digital kitchen scale. Packing in too much flour can make the cake dry and heavy.
- Glaze while the cake is warm, not piping hot. Let the cake sit for about 5 minutes before glazing so the icing melts slightly into the top without disappearing completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
