Jewish Peach Cake


This week we have been having Fall-like weather here in Cape May, New Jersey. I had some peaches that needed to be eaten rather quickly, so I searched some older recipes in my archives and decided the make this little gem.

This cake is inspired by my sister-in-love Sherri’s Jewish apple cake. She is an amazing baker and this recipe speaks for itself! This is the one dessert that goes really quick when she brings it to family gatherings. This recipe was published in a cookbook “Feeding the Flock”, put out 20 years ago by the woman in her Church family.

I have made this cake so many times over the years and it turns out delicious every single time! I always follow the recipe exactly as it is written, but when I decided to put a spin on it by switching out the apples for peaches; I added a ½ teaspoon of cardamom. This is a personal preference and can be omitted, but might I suggest giving it try! I lightly dust the top with confectioners’ sugar before serving, but you have to make this brown butter glaze. It takes this already incredible cake to a whole different level! You’re welcome☺️!!

Peach Mixture

  • 6 medium peaches (peeled and cut into chunks)
  • 5 tablespoons granulated sugar (63 grams)
  • ½ teaspoon cardamom (optional, but I like how it pares with the peaches)
  • 2 teaspoons cinnamon

Cake Batter

  • 3 cups all purpose flour (375 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup canola oil (215 gram)
  • 4 eggs (room temperature)
  • ¼ cup orange juice (60 ml)
  • 2 ½ teaspoons vanilla


Preheat oven to 350 degrees. Grease and flour bundt pan.

Peel and cut the peaches into chunks. Place in a large bowl and sprinkle with sugar, cardamom and cinnamon. Set aside while preparing cake batter. This will cause the juices in the peaches to release and that is just what you want…trust me!

In a mixing bowl whisk the dry ingredients together. Add the wet ingredients to the flour mixture and mix together with a stand or hand mixer until completely combined. The batter will be thick.

Add a thin layer of the cake batter to the bottom of the pan, then add half of the peach mixture (be sure to add all of the delicious juice) on top of the batter. Ribbon half of the remaining cake batter over top of the peaches; the batter will not completely cover the peaches. Top with the remaining peaches and cake batter, ending with the cake batter, again, it will not completely cover the apples and that’s fine because the batter will rise around the peaches.

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Cool on a wire rack for 2 hours. This is important! I have had cakes collapse if removed sooner. Allow cake to cool completely. You can eat this cake plain or dust lightly with confectioners’ sugar. I topped mine with* brown butter glaze and it takes the cake to a whole new level!! This cake actually gets better the longer it sits. Covered properly this cake keeps well on the counter (or in the refrigerator. Just make sure you bring it back to room temperature before serving). This cake is going to go FAST!!

Brown Butter Glaze (ingredients and directions)

½ cup unsalted butter (86 grams)

2 cups confectioners’ sugar (360 grams)

Pinch of salt

2 teaspoons vanilla bean extract (pure vanilla can be used in place of the vanilla bean extract)

4 Tablespoons milk (60 ml)

*To make brown butter glaze, place the butter in a small saucepan and melt over medium heat until butter is completely melted. Continue to cook and stir the butter until golden brown and tiny specks have formed on the bottom of the pan. Please do not leave this unattended because it will go from a beautiful golden brown to burnt in a matter of seconds (unfortunately if this happens there is nothing you can do to salvage it, and you will have to start again). Next, pour the butter into a medium sized bowl. Add the remaining ingredients and stir until smooth. Pour the glaze over your peach cake. I should probably warn you…the smell of the brown butter is heavenly!! And now pared with the rest of the ingredients, well the smell and the taste are AMAZING!!

Let me know if you make this cake and tag my Instagram page @goodeatsbymimi. I would love to hear from you and see pictures too!

3 responses to “Jewish Peach Cake”

  1. I’m definitely trying this! I always make Jewish Apple Cake, but never tried peach! Thanks Mary!

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