- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups sliced peaches, fresh or canned and well drained
- 1 tablespoon brown sugar, optional
- 1/2 teaspoon ground cinnamon, optional
If Using Canned Peaches
Canned peaches work beautifully in this recipe.
Just make sure to drain them very well. Excess syrup can make the cake overly wet and prevent the center from baking properly.
Fresh peaches are wonderful during peach season, but canned peaches make this an easy year-round dessert.
Tools You’ll Need
Keep it simple!
- 8- or 9-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Rubber spatula
- Knife for slicing peaches
That’s it.
One of the best things about this cake is that there isn't a mountain of dishes waiting for you afterward.
Ingredient Additions and Substitutions
This recipe is flexible, which is part of its charm.
Try another fruit
You can replace some or all of the peaches with:
- Fresh blueberries
- Blackberries
- Raspberries
- Sliced strawberries
- Chopped apples
- Pears
- Cherries
Add a little spice
Cinnamon is lovely with peaches, but you can also add a pinch of nutmeg or ginger.
Use brown sugar
Replace part of the granulated sugar with brown sugar for a deeper, slightly caramel-like flavor.
Add nuts
Chopped pecans or walnuts make a delicious addition.
Add lemon zest
A little fresh lemon zest brightens the fruit and keeps the cake from tasting overly sweet.
How to Make Cuppa Cuppa Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F.
Lightly grease an 8- or 9-inch baking dish.
I like to grease the corners especially well because that’s where those delicious golden edges tend to stick.
Step 2: Prepare the Peaches
If you're using fresh peaches, remove the pits and slice them.
If you're using canned peaches, drain them thoroughly and pat away excess moisture with paper towels.
Set the fruit aside.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Give everything a quick stir so the baking powder is evenly distributed.
Step 4: Add the Wet Ingredients
Add the milk, melted butter, vanilla, and egg.
Stir just until everything comes together.
Don't overmix.
A few small lumps are perfectly fine.
Step 5: Add the Fruit
Gently fold the peaches into the batter.
This is where it starts looking like something really good is about to happen!
Step 6: Pour Into the Baking Dish
Transfer the batter to your prepared baking dish.
Spread it into an even layer.
If you're using brown sugar and cinnamon, sprinkle them over the top.
Step 7: Bake
Place the dish in the preheated oven and bake for approximately 40–50 minutes.
The top should be golden brown and the center should look set.
A toothpick inserted into the cake portion should come out with moist crumbs rather than wet batter.
Step 8: Let It Rest
Remove the cake from the oven and let it cool for about 10–15 minutes.
I know.
Waiting is hard.
But that short rest gives the fruit juices a chance to settle and makes the cake easier to serve.
What to Serve With Cuppa Cuppa Cake
This cake is delicious all by itself, but there are several ways to make it even better.
Vanilla Ice Cream
This is my first choice.
A warm piece of peach cake with cold vanilla ice cream melting over the top is hard to beat.
Whipped Cream
A spoonful of lightly sweetened whipped cream keeps things simple and creamy.
Powdered Sugar
For an easy finishing touch, dust the cooled cake with powdered sugar.
Caramel Sauce
A small drizzle of caramel sauce is absolutely delicious with peaches.
Fresh Fruit
Serve it with a few fresh peach slices or berries for a pretty presentation.
Tips for Making the Best Cuppa Cuppa Cake
Don't overmix the batter
Stir until the ingredients are just combined. Overmixing can make the cake heavier than necessary.
Drain canned fruit well
This is especially important.
Too much liquid can affect the texture of the finished cake.
Use ripe peaches when possible
Fresh, ripe peaches bring the best flavor and natural sweetness.
Don't rush the cooling time
The cake will be quite soft when it first comes out of the oven. Give it a few minutes to settle before cutting.
Watch the top near the end
If the cake is browning quickly but the center isn't finished, loosely tent the top with aluminum foil for the remaining baking time.
Serve it warm
This is one of those desserts that is particularly wonderful while still warm from the oven.
The smell when this is baking is incredible!!
Can You Make Cuppa Cuppa Cake Ahead of Time?
Absolutely.
You can bake the cake earlier in the day and gently rewarm individual servings before serving.
For the best texture, I recommend serving it within a day or two.
How to Store Cuppa Cuppa Cake
Cover the cooled cake tightly and refrigerate it.
It should keep well for about 3–4 days when properly refrigerated.
For the best texture, warm individual portions in the microwave for a few seconds before serving.
And yes, that means breakfast leftovers are completely fair game.
I don't make the rules!
Can You Freeze Cuppa Cuppa Cake?
Yes, although the fruit can soften slightly after thawing.
Allow the cake to cool completely, wrap individual portions tightly, and place them in a freezer-safe container or bag.
Freeze for up to about 2–3 months.
Thaw overnight in the refrigerator and reheat gently before serving.
Recipe Information
Prep time: 10–15 minutes
Bake time: 40–50 minutes
Total time: About 1 hour
Servings: 8
Course: Dessert
Cuisine: American-inspired
Difficulty: Easy
Frequently Asked Questions
Can I use canned peaches for Cuppa Cuppa Cake?
Yes! Canned peaches are an excellent option. Drain them very well before adding them to the batter.
Can I use fresh peaches?
Absolutely. Fresh peaches are especially delicious when they're ripe and in season.
Can I use frozen peaches?
Yes. Thaw them first and drain away excess liquid before adding them to the batter.
Why is my cake too wet?
The most common culprit is excess moisture from the fruit. Make sure canned or thawed fruit is thoroughly drained.
Can I use other fruits?
Definitely. Berries, apples, pears, cherries, and other stone fruits can all work beautifully.
Do I have to use cinnamon?
No. Cinnamon is completely optional.
If you want the pure peach-and-vanilla flavor to shine, leave it out.
Can I make this cake without a mixer?
Yes!
In fact, you don't need an electric mixer at all. A whisk and wooden spoon are enough.
Can I serve it cold?
Of course. It's delicious chilled, but I especially love it warm.
Final Thoughts
Cuppa Cuppa Cake is proof that a great homemade dessert doesn't need a complicated ingredient list.
It's simple.
It's cozy.
It's fruit-filled.
And it's exactly the kind of dessert you can make when you want something homemade without spending the entire afternoon in the kitchen.
The golden edges, soft cake, juicy peaches, and buttery sweetness are enough to make just about anyone wander into the kitchen asking, “What smells so good?”
And when you pull it from the oven, don't be surprised if you suddenly wish you'd made two.
Because once everyone gets a taste, that first pan may disappear quickly!
More Peach Recipes to Try
If you have a basket of peaches waiting on the counter, don't stop here!
Try making:
- Classic Peach Cobbler
- Peach Dump Cake
- Fresh Peach Crisp
- Peach Bread
- Peach Upside-Down Cake
- Easy Peach Pie
- Southern Peach Crumble
- Peach Cream Cheese Dessert
There are so many delicious ways to enjoy sweet summer peaches.
Did You Make This Recipe?
I'd love to hear how your Cuppa Cuppa Cake turned out!
Leave a review and tell me what fruit you used. Did you stick with peaches, or did you put your own spin on it?
And if you take a photo, share it on Pinterest so other home cooks can discover this wonderfully easy dessert, too.
There's nothing better than seeing how readers make these recipes their own!
Nutrition Information
Approximate nutrition per serving:
- Calories: 300–350
- Carbohydrates: 50–55 g
- Protein: 4–5 g
- Fat: 11–14 g
- Saturated fat: 7–8 g
- Sugar: 30–35 g
- Fiber: 1–2 g
- Sodium: 150–220 mg