Moist peach cake

    1 hour 5 min

    This lovely moist peach cake uses tinned peaches for simplicity making this a great recipe to have on hand for last minute guests.

    92 people made this

    Serves: 10 

    • 200g caster sugar
    • 150g butter
    • 125g plain flour
    • 180ml milk
    • 1/4 teaspoon salt
    • 2 teaspoons baking powder
    • 1 (420g) tin peach slices

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 20cm cake tin.
    2. Cream together the sugar and butter. Sift in the flour, milk, salt and baking powder. Mix well and pour into prepared cake tin. Spread the fruit evenly over the top of the cake and pour juice from the tinned peaches over the top.
    3. Bake in the preheated oven for 50 minutes until browned on top and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool before slicing and serving.


    Leave out the extra juice from the tin of peaches if you prefer a firmer cake.

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    Disappointing, turned out more like a pudding than a cake. I was wary of pouring the juice on top and rightly so as it stopped the cake from rising. But it tasted lovely.  -  13 Sep 2015


    Really yummy cake. Simple to make, tasty and comforting. Served with custard, hit the spot!  -  27 Aug 2015


    I've made this recipe several times - always with fresh fruit and never adding the extra juice. Everyone loves it!! It doesn't hold it's shape very well, but with whipped cream or vanilla ice cream, it just can't be beat - especially when it's still warm. It works equally well with peaches, apples, blueberries and raspberries.  -  29 Aug 2007  (Review from Allrecipes US | Canada)