I adore any simple, one bowl, few ingredient cakes that can be enjoyed as a snack “snacking cake” as I like to call it or even breakfast. This Summer Peach Cake fits all those boxes. The addition of ground anise takes this cake from a simple, common flavor to something with extra spice and flavor. This cake is easy to make with common pantry ingredients, delicious but not overly sweet and can be jazzed up with whipped cream or a scoop of vanilla ice cream to serve at a dinner party.
There is no better time of year than over abundant summer fruit season: peaches, strawberries, cherries, blueberries – a few of my favorites. And while this recipe calls for peach, I can assure you it is also delicious with cherries which I have tested and I know strawberries or blueberries would be equally as delicious. So use what you have on hand to make it your own.
I adore anise flavor, it reminds me of my mom and cozy anise tea called, yansoon in Arabic. My mom would make it for us anytime we were sick with a bellyache. The flavor takes me back to my childhood and including it in desserts gives such a warm feeling. One of the most common anise flavored Arab desserts is Sfouf Cake, which gets its yellow vibrant color from turmeric.
I know some people are not huge fans of anise, you can absolutely substitute with cardamom or cinnamon in its place if you’d prefer for this peach cake.
This cake is anything but fussy, lots of simple ingredients and ways to swap them if you don’t have something on hand. I have two variations of this cake, one that includes hazelnut flour (or almond flour) and one that is a bit lighter and more of a traditional cake with simply all purpose flour. Feel free to choose whichever suits your needs best. Both are divine and simple to make!
- Granulated Sugar
- Brown Sugar – you can use either light or dark in this recipe, I typically have dark on hand and use in my baked goods
- Whisky/Bourbon – I love adding a splash of whiskey or bourbon in white/vanilla cakes, especially if they have a lot of eggs. This cake isn’t egg heavy but I liked the added flavor. You can certainly use vanilla in its place.
- Olive Oil – Olive oil is such a great addition to simple cakes, it gives a boost of healthy fat. You can certainly substitute with another oil if you choose.
- Yogurt – Going with a full-fat yogurt is best for this cake. It gives the cake a light and airy texture. If you can’t have dairy, try subbing with your favorite non-dairy full-fat yogurt. Buttermilk or sour cream will also work!
- Lemon Zest + Juice
- All-purpose flour – I’ve listed the recipe below will all-purpose flour.
- Hazelnut/Almond Flour – If you want a hint of chew and nuttiness to your cake, you can consider swapping some of your all-purpose flour for nut flour. I’ve included the substitutions in the notes of the recipe. Nut flours can be costly so I wanted to have a basic version as the main recipe.**
- Baking Soda
- Baking Powder
- Ground Anise Seed – Ground anise can be found with typical spices, if you can’t locate in your grocery store. Find it online or a Middle Eastern grocery store. Be sure to look for ground ANISE SEED not ground STAR ANISE – they do have different flavors.
- Peaches or Cherries
See recipe card for quantities.
Instructions for Summer Peach Cake
This peach summer snacking Cake is simple and easy to put together. It doesn’t require a mixer – just one bowl, a whisk and a pan.
Combine your eggs, sugars, whisky/vanilla, olive oil, lemon juice and zest and yogurt to a bowl. Whisk until smooth and cohesive.
Next add your flours (see notes for nut and all-purpose quantities), baking soda, baking powder and spices. Next, top with your crumble mixture.
Finally, layer with slices of fresh peaches, cherries or any other fruit you have this time of year. Bake for 30-40 minutes at 375F until golden brown.
This recipe is very fluid and some basic substitutions that can be made are listed here:
- Whiskey/Bourbon – Feel free to sub with vanilla or even almond extract if using almond flour for a stronger almond flavor
- Olive Oil – Any oil can be substituted for olive oil: canola, vegetable, grapeseed, avocado
- Yogurt – Sour cream and buttermilk are great substitutions for yogurt. If you don’t have buttermilk, you can pour just under 3/4 cup of milk a 2 Tablespoons of vinegar to make your own. If you are dairy free, choose a non-dairy full-fat yogurt.
I love this recipe as written but for a slightly different texture and nutty taste, try the nut flour variation.
- Hazelnut/Almond Flour – If you’d like to add some nut flour to your cake, replace 60 grams (1/2 cup) of your all-purpose flour and add in 1/2 cup hazelnut or almond flour (50 grams). See recipe card notes for specifics.
- Fruit – I’ve made this cake with both peaches and cherries, either will work perfectly or really any summer fruit including: strawberries, blueberries, blackberries. Use what you have on hand.
- Spices – Ground anise is the star flavor in this cake but would be delicious with cardamom or cinnamon.
Very little is needed to make this cake. No mixer required, simply a whisk, bowl and a 9″ baking pan. Round or square will do fine. I like to line my pan with parchment paper (these sheets are my FAVORITE!!) for ease of cleanup and even baking.
This cake is best enjoyed within 2 days at room temperature. Because of the fruit, it becomes extra moist and is susceptible to mold quickly. If not consumed in 2 days, freeze or refrigerate slices, wrapping well in plastic wrap or wax paper then in Ziplock storage bag. Heat in a toaster oven when enjoying after storage.
Recipe FAQs for Summer Peach Cake
Can I make this recipe gluten free?
I have not made this cake gluten free, but if you have a 1-1 gluten free flour you like using, I would substitute it for the all-purpose flour in the recipe.
Can I use all nut flour?
I do not recommend using all nut flour, nut flours are dense and do not have the same texture when baked. It’s always best to use part standard flour and part nut flour unless a recipe specifies differently.
Can I make this cake a day ahead?
Absolutely! I love baking a morning cake the night before. As mentioned above, the cake is best enjoyed immediately and within a few days of baking. Due to the high moisture of the fruit, it is susceptible to molding quickly. So either freeze or refrigerate if not consuming within 2-3 days.
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen, I love resharing your photos! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
This lovely Summer Peach Cake, or snacking cake as I like to call it is perfect for breakfast, brunch or simply a snack. It won’t last long in your house! I love the nutty flavor if using hazelnut or almond flour but it can also be made simply with all-purpose flour.
- 2 large eggs
- ¼ cup granulated sugar (50 grams)
- ½ cup dark/light brown sugar (100 grams)
- 2 teaspoons whiskey/bourbon (can sub vanilla)
- ⅓ cup olive oil (65 grams)
- Zest of 1 lemon
- 1 teaspoon lemon juice
- ¾ cup whole milk yogurt (190 grams)
- 2 cups all-purpose flour (240 grams)
**Hazelnut flour – see notes for flour adjustment if using nut flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2.5 teaspoon ground anise
- 1 teaspoon salt
Crumb Topping + Fruit
- 3 Tablespoons butter, softened (40 grams)
- 4 Tablespoons flour (40 grams)
- ¼ cup dark/light brown sugar (50 grams)
- 1 large peach or 1 cup pitted cherries
- Preheat your oven to 375F. Spray a 9×9 pan with cooking spray and then line with a sheet of parchment paper. This will allow the cake to be removed easily from the pan and keep fruit and topping in tact.
- In a large bowl, combine your eggs, sugar, brown sugar, whiskey/vanilla, olive oil, lemon juice + zest and yogurt. Whisk until fully combine and pale yellow in color.
2 eggs, 1/4 cup sugar 50g, 1/2 cup brown sugar 100g, 2 teaspoons whiskey/vanilla, 1/3 cup olive oil 65g, zest of lemon, 1 teaspoon lemon juice, 3/4 cup yogurt 190g
- Add your flour (and nut flour if using), baking soda, baking powder, ground anise and salt. Fold into your wet mixture until JUST combined.
If using ALL all-purpose flour add 2 cups of flour 240 grams
If using part all-purpose flour and part hazelnut or almond flour use:
1 1/2 cups flour 180 grams + 1/2 cup 50g of nut flour
1 teaspoon baking soda, 1/4 teaspoon baking powder, 2 teaspoons ground anise, 1 teaspoon kosher salt
- Pour batter into prepared baking pan.
- In a small bowl, add your softened butter, flour and brown sugar.
- Work with a fork or hands to create small pea-sized crumbles.
- Place crumb topping on top of cake and finally layer slices of peaches or cherries
- Bake cake for 30-40 minutes at 375F or until testing toothpick comes out clean with no batter remaining.
- Allow cake to cool, slice and enjoy!
All-Purpose Flour vs Combination with Nut Flour
- ALL All-Purpose Flour Method:
- Use 2 cups or 240 grams of flour
- All-Purpose Flour + Hazelnut Flour:
- Use 1 1/2 cups or 180 grams of flour and
- 1/2 cup or 50 grams of hazelnut flour
- If using salt other than kosher salt, half the amount
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