9x13 cake with peaches and cinnamon topping

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Loaded With Peaches And Topped With Cinnamon Sugar Topping, This Is The Perfect Summer Peach Cake.

Sour Cream Peach Cake is peach cobbler in a cake.  A scrumptious and easy homemade recipe that’s full of amazing fresh peach and cinnamon flavor.  Celebrate summer with this.

Add this amazing fresh peach cake gem to your recipe collection today.  You’ll never want to imPEACH it from that collection.

peach sour cream cake with crusty, cinnamon topping

It’s An Old Fashioned Peach Cake Recipe

It’s not french peach cake.  It’s not an upside down peach cake recipe or a peach pound cake recipe. 

It is a good old fashioned sour cream peach cake recipe that uses one cup sour cream to add fat and moisture to the cake. Baked in a 9×13 pan, it’s infused with fresh peaches and topped with a marvelous cinnamon and sugar mixture.  

I took most of the cake to my neighbor.  After saying how delicious it was, he said “it’s peach cobbler in a cake”.  And that is exactly what sour cream peach cake is.

Peach Sour Cream Cake

Cinnamon Peach Cake

Though peaches are definitely the MVP in this moist peach cake recipe, the sweet, crusty cinnamon topping is a close runner up. This is truly a peach and cinnamon cake.  

The cinnamon topping harmonizes perfectly with the juicy peaches and makes this cake a tantalizing, peachy, cinnamon delight. It will be love at first bite as the tangy peach and cinnamon flavors dance across your tongue.  

Sour Cream Peach Cake

Sour Cream Peach Cake Recipe Tools

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Easy Peach Cake Ingredients

  • Granulated Sugar
  • Butter -There’s just 1 tablespoon of butter in this recipe, but make sure it’s room temperature.  It will combine with the sugar so much easier at room temperature.
  • Eggs – Room temperature is best
  • Vanilla Extract
  • Sour Cream – Room temperature is best
  • Baking Soda
  • Flour – All purpose flour
  • Salt
  • Peaches – The recipe says slices.  I cut my slices in half into smaller pieces. 
  • Granulated Sugar – For the sweet cinnamon topping
  • Cinnamon – For the sweet cinnamon topping
Easy Old Fashioned Peach Cake With Crusty Cinnamon Topping

How To Make Sour Cream Peach Cake

  • Preheat oven to 375 degrees
  • Cream butter and sugar and add eggs.
  • Scald teaspoon baking soda in boiling water and add to sour cream.
  • Sift flour and salt.
  • Add sour cream mixture alternately with flour to egg/sugar mixture. 
  • Pour batter in greased 9×13 pan and insert peaches in batter.
  • Scatter cinnamon sugar topping over top of batter.
  • Bake at 375 degrees for 35 to 45 minutes.
Easy Sour Cream Peach Cake With Sweet Cinnamon Topping

Best Peach Cake Baking Tips

  • I found a hand held mixer was perfect to mix the ingredients in this cake.
  • Fold in your peaches with a spatula.
  • Start checking the cake after it’s been in the oven for 35 minutes. Bake time will depend on your oven and if you’re using frozen fruit. Frozen fruit can add about 5 minutes to your baking time. See below.
  • Sprinkle the cinnamon sugar mixture over the whole cake. Make sure you sprinkle every bit of the cake.
  • Take this cake to the next level of mouthwateringly delicious by adding a scoop of vanilla ice cream.
Easy Summer Peach Cake Recipe

Can I Use Frozen Peaches In Peach Cake?

Life doesn’t always throw you fresh peaches; for example, you may want to make this cake in the middle of January. There’s no way this sour cream peach cake with fresh peaches is happening then.  

In this case, it’s time to go to our bench, or in this case our freezer, and put in a sub to save us.  Yes, it’s frozen peaches to the rescue.  No, they’re not as good as fresh peaches, but they will produce a winning sour cream peach cake from scratch every time.  You can’t beat a peach cake with frozen peaches in mid January.

When using frozen peaches in your cake make sure you thaw the peaches first and slice them into small, not tiny, pieces.  Make sure you pat them dry, as these are more moist than unfrozen ones.

You may also want to increase your baking time by 5 minutes when using frozen peaches. Frozen fruit decreases the temperature of your batter, so it might need to cook longer.

Simple Sour Cream Peach Cake

Can I Use Canned Peaches In Peach Cake

It’s January 15 and you have a sudden yearning for this sour cream peach and cinnamon cake that can’t be denied.  You go to the freezer to pull out frozen peaches, but horror of horrors, your freezer is void of frozen peaches.  However, your pantry greets you with an army of canned peaches.

Now, you’re faced with that age old question, can I use canned peaches in a cake?  Can I make this peach sour cream cake a canned peach cake?  Will canned peaches make the cake worth the bake or will I have a tragic tail of a peach cake fail?

This post from Taste Of Home gives us baking news on this and let’s us know if we should give a canned peach a chance or not.  It says “if peaches aren’t in season and you don’t have any frozen peaches on hand, you can use canned peaches for most baked recipes”.  So, make a bake for it and give a canned peach a chance in this sour cream peach cake with canned peaches.

The post from Taste Of Home does point out that canned peaches are cooked, so they’ll be softer and more tender compared to fresh or frozen peaches.  Also, canned peaches are sliced and come in juice or syrup, so drain the peaches first and then half the slices before placing them in the cake batter.

Canned peaches usually come in 16-ounce cans.  You will want to use one 16-ounce can of peaches for every 3 peaches in the peach cake recipe.  Also, this cinnamon peach cake has a sweet, cinnamony topping, so I would suggest using canned peaches with no added sugar and that are not in heavy syrup.

Easy Cinnamon Peach Cake

Can I freeze this sweet peach cake?

This cake can be frozen.  Before freezing the cake must be cool.  Since it’s in a 9×13 pan, you will need to either: 

More Summer Fun Cakes

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Peach Sour Cream Cake
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Sour Cream Peach Cake

It's peach cobbler in a cake. Scrumptious and easy recipe.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Recipe, easy, fresh, recipe homemade, summer, sour cream, cobbler, amazing, coffee, simple, sheet, yummy, peach
Prep Time 18 minutes
Cook Time 40 minutes
Total Time 58 minutes
Servings 20 people
Calories 190kcal
Cost $4


Ingredients for Cake

  • cups Sugar
  • 2 Eggs
  • ¼ cup Boiling Water
  • 2 cups Flour
  • 1 tsp Vanilla
  • 1 tbsp Butter Heaping Tablespoon
  • 1 tsp Baking Soda
  • 1 cup Sour Cream
  • 1 tsp Salt
  • 4 to 6 Peaches Sliced I cut the peach slices in half.

Ingredients for Topping

  • 1 cup Sugar
  • tsp Cinnamon


  • Grease and flour 9×13 pan.
  • Cream 1½ cups sugar and butter.
    1½ cups Sugar, 1 tbsp Butter
  • Add eggs and beat well.
    2 Eggs
  • Scald baking soda in boiling water.
    1 tsp Baking Soda, ¼ cup Boiling Water
  • Add baking soda and water mixture to sour cream.
    1 cup Sour Cream
  • Sift flour and salt
    2 cups Flour, 1 tsp Salt
  • Add sour cream mixture to egg/sugar mixture alternately with flour.
  • Add vanilla
    1 tsp Vanilla
  • Pour batter into greased 9×13 inch pan.
  • Stick peaches in batter.

Instructions for Topping

  • Mix 1 cup sugar and 1½ tsp cinnamon
    1 cup Sugar, 1½ tsp Cinnamon
  • Spoon/Spread topping on top of batter. It will completely cover the top of the cake.
  • Bake cake at 375° for 35 to 45 minutes.


    • I found a hand held mixer was perfect to mix the ingredients in this cake.
    • Fold in your peaches with a spatula.
    • Start checking the cake after it’s been in the oven for 35 minutes. Bake time will depend on your oven and if you’re using frozen fruit. Frozen fruit can add about 5 minutes to your baking time. See below.
    • Sprinkle the cinnamon sugar mixture over the whole cake. Make sure you sprinkle every bit of the cake.
    • Take this cake to the next level of mouthwateringly delicious by adding a scoop of vanilla ice cream.


Calories: 190kcal


  1. Looks delicious!! Can wait to try it. Thank you for the recipe

    1. Thanks for the sweet words. It is delish.

  2. 5 stars
    Yumm, the perfect summer recipe!

  3. Lana Eisenbraun says:

    5 stars
    I have been doing a lot of baking lately and this is one of the best peach cakes I have ever made, glad I came across your recipe!!!!

    1. This comment means so much to me. Thanks so much for this and I’m so glad you enjoyed it.

  4. Ive never heard of scalding baking soda. How much water should I use? thank you

    1. Hi, thanks for your comment. You use 1/4 cup boiling water. Scalding baking soda means to put the soda in the boiling water and let it dissolve. Hope this helps and I hope you’ll make this sour cream peach cake and enjoy it as much as I did.

  5. Elizabeth says:

    Your directions done include the flour and salt.

    1. Thanks so much for pointing this out. Crazy on my part. Fixed, thanks to you.

  6. Laura Henry says:

    5 stars
    I love it. I used canned peaches. My oven wasnt quite hot enough to melt the sugar topping so after it cooled i stuck it under broil for three minutes. Next time I will set my oven a little higher. Thank you!

    1. Hi, thanks for your kind words about the sour cream peach cake. You’re very resourceful using the broiler. I’m so glad you enjoyed the peach cake and I do hope you’ll make it again and don’t have to use the broiler.

  7. Hi, just 1 big tablespoon of butter is creamed with the sugar?

    1. You are correct. I thought the same thing when I first made this cake, but it turns out so yummy and peachy. Please let me know how you like it if you make it. Thanks for checking in.

  8. 5 stars
    Made in two 7″ pans increased cinnamon to 11/2 tbs,decreased sugar to 1 1/4 up and 2/3 cup for top ing, cinnamon to 1 1/2 tbs. Absolutely a great brunch addition.

    1. Thanks for sharing what you did. This sounds really delicious. I’m so glad you liked this. I loved that you made it for brunch.

  9. Hi Liz,
    Your recipe calls for 4-6 peaches. How many cups of frozen (thawed) peaches would I need to make your recipe? I can’t wait to get your reply so I can make this gorgeous dessert!!
    It looks like it’s one of those “to die for” recipes!!.

    1. Hi Debbie, this cake is soooooo good. I just went back and looked at this recipe in the church cookbook where I got it. It does not give cups. However, from my experience with this cake, I would use 2.5 cups. I really think this will work well. Please let me know how this turns out. Thanks for your question.

  10. Shirley Anderson says:

    5 stars
    It’s in the oven right now, smells delicious! Hubby is drooling already!

  11. 3 stars
    Made as directed, seemed a little ,”tough”. Any suggestions?

    1. Hi, thanks so much for your comment. I consistently read that overmixing a cake after you put in the flour causes a tough cake. Articles I’ve read suggest you mix just until the flour is incorporated. I hope that helps. This is really a good cake. I hope you’ll try it again sometimes. Thanks again.

  12. Denyse Kelly says:

    5 stars
    I followed the recipe exactly and it turned out to be both beautiful and delicious
    . I will definitely be making g this again !

    1. This is such great news. Thanks for letting me know.

  13. Just bought lots of peaches, in season in Ontario. Looking forward to making this delicious looking & reviewed cake! Can it be frozen?

    1. Oh yes, you can freeze it. Please let me know how it comes out. I hope you enjoy it as much as me and my friends did. Thanks for your comment.

  14. Can we substitute Greek yogurt for the sour cream?

    1. Great question, yes you can make that substitute. Just make sure you use full fat Greek yogurt. Please let me know how it turns out. Thanks so much for your question.

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