Fresh peach sponge cake

    1 hour 30 min

    Fresh peaches folded into a buttery sponge mixture, baked to a light, fluffy and fruity finish. Try it with plums or apricots as well, it will be a lovely pud every time.

    366 people made this

    Serves: 16 

    • 225g butter
    • 400g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 340g fresh peaches, stones removed and chopped

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. Butter a 25cm tube cake tin and coat with caster sugar.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 2 tablespoons of flour for later and sift together the remaining flour, baking powder and salt.
    3. Gradually stir flour mixture into the creamed mixture. Use the 2 tablespoons reserved flour to coat the chopped peaches, then fold the floured peaches into the mixture. Spread evenly into the prepared tin.
    4. Bake for 60 to 70 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Allow cake to cool in the tin for 10 minutes, before inverting onto a wire rack to cool completely.

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    Reviews in English (433)


    Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking the exterior. It was perfect, then, at 325 for about 60 minutes. I made this exactly as written, in spite of reviewer suggestions to add this or that. I didn't want to take away from the buttery, peachy taste--it was delicious. The sugar crust is a nice touch and I'm glad I included that too. I used frozen peaches, thawed and drained, and drizzled the baked loaf with a glaze of powdered sugar and the drained peach juice. Very pretty, moist cake, with a just right taste and speckle of peaches.  -  27 Feb 2008  (Review from Allrecipes US | Canada)


    Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes, stirring constantly. Remove from heat. Spoon over warm cake. I will use this recipe for a pineapple pound cake next, using drained canned pineapple. Thanks!  -  29 May 2003  (Review from Allrecipes US | Canada)


    Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I cut the recipe in half, kept the amount of vanilla the same and used a little over a cup of peaches. I baked it in an 8x4 glass baking dish and topped it with a generous amount of turbinado sugar. I put in the oven at 325 for exactly one hour. It was so incredibly moist, delicious, and bursting with peaches. I topped the cake slices with fresh cut peaches and homemade whipped cream. The cake basically disappeared, but this is definitely a recipe I'd love to make again!  -  26 Jul 2010  (Review from Allrecipes US | Canada)