Peach Jam Cake is a heavenly dessert that combines the sweet, summery flavor of oven-roasted peach jam in the cake batter. Topped with extra slices of yellow peach, this cake is a celebration of peach season.
You might also like Strawberry Panna Cotta or Corn Basque Cheesecake.
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What makes Peach Jam Cake so moist and tender?
There are two things that make this cake extra moist and tender, sour cream and fresh peach jam. I love replacing milk with sour cream for recipe like this because sour cream add the liquid content without thinning my batter. And the fat content in sour cream contributes to a rich, moist texture, while its acidity helps to tenderize the gluten in the flour.
The other thing that helps the texture and flavor is our fresh peach jam. The roasting process helps break down the fruit's cell walls, releasing more pectin into the peach jam. This gel-like texture contributes to the overall consistency and moisture of your cake. Keep the cake tender and moist.
Ingredients of Peach Jam Cake
- Peach - The peaches I get are fresh Georgia yellow peaches from grocery store. They are a bit small, but have great flavor. Especial after left on the counter for 4 days, those peaches become so sweet and fragrant.
- Sugar - Granulated sugar or other kind of sugar also works just fine.
- Lemon - Lemon juice, which contains citric acid, lowers the pH, allowing pectin molecules to bond and thicken the mixture. This reaction helps the peach jam achieve a spreadable, gel-like consistency. You can also mix lemon zest and sugar first, so the cake will have nice lemony flavor.
- Butter - The butter I use is melted unsalted butter.
- Egg - Eggs provide structure to the cake by coagulating during baking, which helps the cake set and maintain its shape. It also emulsify the butter with other ingredients.
- Sour Cream - Besides the reason why sour cream helps with a more tender cake that I mentioned above, the tang from the sour cream complements the sweetness of the peach cake.
- All Purpose Flour - You can substitute cake flour for all purpose flour here.
- Baking Powder & Baking Soda - Baking powder and baking soda are both leavening agents that help the peach cake rise and become light and fluffy.
- Salt - Salt balances the flavors in the peach cake.
See recipe card for quantities.
How to make easy fresh peach jam?
Preheat oven to 350°F. Prepare your peach by peeling off the skin and cutting them in cubes.
Mix the pitted, cubed peach with lemon juice and sugar. Spread it out in a quarter tray and roast for 20 minutes.
Smash the peaches with a fork or a potato masher. Let it chill on the side. The texture will gel up more while it’s cooling. we are only using part of the jam in the cake, the rest is great to serve with the cake.
How to make Peach Jam Cake?
Preheat the oven to 350°F, and prepare a cake mold lined with parchment paper.
Mix sugar, melted butter and egg with a whisk.
Add sour cream, the cooled peach jam, and mix again.
Scale all purpose flour, baking powder, baking soda and salt together. Mix the dry ingredients with wet ingredients with a spatula.
Pour the cake batter in the mold, add some extra sliced peach as topping.
Bake for 50-60 minutes or until the center is fully cooked. Let the cake cool down in the mold.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. Bring it to room temperature or microwave for 15 seconds before serving for the best flavor and texture.
Store the leftover Roasted Peach Jam with the plastic wrap pressed against the surface in the fridge for up to 1 week.
Recipe Tips
Use the ugly peaches for peach jam! Save your pretty, firm peach for topping, and use the ugly ripped ones in the peach jam and cake batter.
Experiment with spices! To elevate the flavor profile, consider adding a hint of warm spices like cinnamon or nutmeg to the cake batter. These spices complement the flavor of the peach and add depth to the overall taste.
Recipe FAQ
Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready. Tap the cake with your hand, the top should be dry and firm.
Yes, nectarines are a similar to peaches, except they grow without fuzz on their skin. However, Japanese peach and juicy peach are not ideal for this recipe. First, Japanese peach contain too much juice, so it won’t reduce as well as yellow peach. Second, Japanese peach are great to enjoy as fruit itself. It is a waste if you cook it.
Yes, the same recipe cake also fit in a 8" round pan. If you want to use 8" square pan, shorten the baking time to 45-50 minutes.
Looking for other recipes like this? Try these:
Recipe Card
Peach Jam Cake
Equipment
Ingredients
Roasted Peach Jam
- 4 peach (about 3 cups)
- 40 g granulated sugar
- 1 ½ tablespoon lemon juice (about half lemon)
Peach Jam Cake
- 127 g unsalted butter
- 225 g granulated sugar
- 3 egg
- 100 g sour cream
- 150 g Roasted Peach Jam (about half of what we made)
- 225 g all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 peach for topping
Instructions
Roast peach jam
- Prep: Preheat oven to 350°F. Prepare your peach by peeling off the skin and cutting them in cubes.
- Mix: Mix the pitted, cubed peach with lemon juice and sugar.
- Roast: Spread it out in a quarter tray and roast for 20 minutes. Smash the peaches with a fork or a potato masher.
- Chill: Let it chill on the side. The texture will gel up more while it’s cooling. we are only using part of the jam in the cake, the rest is great to serve with the cake.
Make Peach Jam Cake
- Prep: Preheat the oven to 350°F, and prepare a cake mold lined with parchment paper.
- Mix: Mix sugar, melted butter and egg with a whisk. Add sour cream, the cooled peach jam, and mix again.
- Mix: Scale all purpose flour, baking powder, baking soda and salt together.
- Fold: Mix the dry ingredients with wet ingredients with a spatula.
- Bake: Pour the cake batter in the mold, add some extra sliced peach as topping, and bake for 50-60 minutes or until the center is fully cooked.
- Serve: Let the cake cool down in the mold. Cut and serve with Roasted Peach Jam.
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