Ina Garten Fresh Peach Cake

One August afternoon, I had too many ripe peaches on the counter and a craving for something cozy—but not fussy. That’s when I remembered Ina’s peach cake. I’d made it once years ago and liked it, but this time, I baked it with intention. I paid attention to the batter’s texture, the layering of the fruit, and how the sugar and cinnamon bloom together in the oven.

It’s not just a peach cake. It’s the kind of soft, fragrant slice you eat warm with coffee or cold with a spoon straight from the fridge.

Here’s how I made it Ina-level.

The Game-Changer Step

Layering matters more than I thought. By sandwiching the sugared peaches between two layers of batter, you create this lovely contrast: syrupy fruit nestled in the center and golden, crisped edges on top. The final sprinkle of cinnamon sugar and pecans becomes its own delicate crust.

And don’t skip the sour cream—it’s the quiet hero here. It adds moisture without weight.

Ingredients That Pulled Weight

• Unsalted butter (1 stick) – Adds flavor and tenderness. I once tried oil—it wasn’t the same.
• Sugar (1½ cups total) – Divided use creates layers of sweetness: in the batter, with the peaches, and on top.
• Extra-large eggs (2) – Room temperature is key. They emulsify better and help the cake rise evenly.
• Sour cream (1 cup) – Keeps the crumb plush. I’ve used full-fat Greek yogurt in a pinch—it worked, but it lost a little of the richness.
• Vanilla extract (1 tsp) – Rounds out the sweetness.
• Flour, baking soda, baking powder, salt – Your base structure. I always sift them to keep the texture light.
• Ground cinnamon (1 tsp) – Warm, earthy, and the perfect counterpoint to the peaches.
• Ripe peaches (3 large) – I use freestone when I can. They slice cleaner and hold their shape.
• Chopped pecans (½ cup) – Toast them first for extra depth.

Custom Tweaks I Tested

• No nuts – Left out the pecans once for a nut-free crowd. Still great, but missed the crunch.
• Apricot swap – I tried sliced fresh apricots in early summer. Slightly more tart, but absolutely worked.
• Springform pan – For a prettier presentation, I baked it in a springform. Needed 5 extra minutes in the oven.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Cake too wet	Overripe or juicy peaches weren’t drained	Pat fruit dry before layering
Batter overflowed	Used an 8-inch pan instead of 9	Stick to the pan size (or split it between two smaller ones)
Crumb too dense	Overmixed after adding flour	Mix on low speed just until combined

How to Make Ina Garten’s Fresh Peach Cake

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. In a stand mixer with paddle, cream 1 stick butter + 1 cup sugar for 3–5 minutes until fluffy.
3. Add 2 eggs, one at a time. Mix in 1 cup sour cream and 1 tsp vanilla.
4. In a separate bowl, sift together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt.
5. Gradually add dry ingredients to wet on low speed. Stop mixing as soon as combined.
6. In a small bowl, mix ½ cup sugar with 1 tsp cinnamon.
7. Spread half the batter into the pan. Toss half the peaches with two-thirds of the cinnamon sugar and scatter over the batter.
8. Spoon the rest of the batter on top, spread gently. Add remaining peaches, then sprinkle with pecans and remaining sugar mixture.
9. Bake 45–55 minutes, until a toothpick comes out clean.
10. Let cool slightly before slicing. Serve warm or room temp.

Tips I Always Use

• Line your pan with parchment for easier removal and clean edges.
• Use a serrated knife to cut the peaches—it’s cleaner and quicker than a paring knife.
• Let the cake cool 20 minutes before slicing—hot cake crumbles too easily.

Freezing & Reheating

• Fridge: Store tightly wrapped for up to 2 days.
• Freezer: Wrap slices in plastic, then foil. Freeze up to 2 months.
• To Reheat: 350°F oven for 5–10 minutes, or microwave individual slices for 20 seconds.

I love it cold just as much, especially with a spoonful of crème fraîche on the side.

Common “What Ifs”

Q: Can I use canned peaches?
A: I’ve tried it. It works if you drain and pat them dry, but the flavor isn’t quite as vibrant.

Q: Can I make this in advance?
A: Yes, it holds beautifully. Bake it the night before and serve at room temp or slightly warm.

Q: What’s the best way to peel peaches?
A: Blanch for 30 seconds in boiling water, then slip the skins off—no knife needed.

Try More Recipes:

• Ina Garten Coffee Cake Blueberry Muffins Recipe
• Ina Garten Lemon Blueberry Bread
• Ina Garten Lemon Ricotta Cookies