You have to try this Tipsy Peach Cake, it’s amazing!

Peaches are in season and they are everywhere right now so clearly, my next treat had to bring them straight to my baker’s bench. The countertop or the work surface of a baker is referred to as their bench. This is also where the term bench scraper comes from. We use them to clean or scrape our bench!

The Wegman’s Inspiration

How did I settle on a Peach Cake this week? One of my all-time favorite treats is the Peach Coffee Cake from the Wegmans bakery. If you don’t recognize Wegmans Food Markets then you are definitely not from upstate New York. Their’s is a light, fluffy, peachy dream, and my inspiration started right there. After researching a bunch of different recipes and combining a few different techniques, I think we have a winner.

Bringing the Peach Flavor Forward

I really wanted the fresh peach flavor to be the star of the show. After trying a few methods claiming to be the best, I loved Cooks Illustrated’s technique the most. It called for marinating our diced peaches in a mixture of lemon juice, sugar and Peach Schnapps!

Then we will roast them in the oven to really concentrate their flavor and draw out excess moisture. This ensures they won’t make our cake soggy with their juices. It’s a brilliant technique that totally works, and I’ll be using it going forward any time I am baking a cake with a juicy fruit.

Making it My Own

There were a couple of things I didn’t like about their recipe. They added almond extract to the cake batter which I felt was overpowering and even though almond is usually a really nice complement to a peach flavor I felt it really took away from what I was trying to accomplish here. We are going to sprinkle a little almond finishing sugar on top instead. It’s just enough almond flavoring and it helps create a gorgeous, crispy crust!

Skip The Panko: They also toss the roasted peaches in some panko bread crumbs to help the diced peaches from “sogging” up the cake which after trying it both ways, I feel isn’t necessary.

What makes this cake a TIPSY Peach Cake?

Marinating the peaches in Peach Schnapps totally gave me the idea to turn the left over juices into a boozy glaze. It’s just enough sweetness to top this fresh peach cake, and some of that crispy crust will still come through. This cake has it all going on. You are going to love it. ❤️

Originally published August 2023, updated for this year’s peach season!

Step by Step

tipsy peach cake ingredients — Tipsy Peach Cake ingredients.

tipsy peach wedges — Peel and cut peaches into 1/2″ wedges. Put 24 wedges into a bowl with sugar, lemon juice and Peach Schnaaps and set aside.

dice tipsy peaches — Dice the remaining peach wedges and combine in a bowl with lemon juice, sugar and Peach Schnaaps. Let sit for 10 minutes.

roasted tipsy peaches — Remove peaches from oven and let cool for about 20 minutes. Reduce temperature to 350°.

dry tipsy peach cake ingredients — In a bowl, mix flour

combine sugars and eggs for peach cake recipe — Combine sugars and eggs for at least
1 minute.

add melted butter to peach cake batter — Add 1 stick of melted butter. Combine well.

adding sour cream and vanilla — Add vanilla and sour cream. Combine well.

add dry to wet peach cake ingredients — Add dry ingredients. Combine well.

add roasted peaches — Pour half of batter into a prepared 9″ springform pan. Layer roasted peaches on top in a single layer.

spread second half of cake batter — Add the rest of the batter over the peaches.

layer peaches on cake top — Layer peach wedges on top. SAVE THE LEFTOVER JUICES!

almond finishing sugar — Combine sugar and almond extract.

finishing sugar for tipsy peach cake — Sprinkle almond sugar over top of cake and bake at 350° for 60-65 minutes.

tipsy peach drippings — Peach wedge left over marinade. Add
1 tbsp of Peach Schnaaps.

making tipsy glaze — Add 1 cup of powder sugar.

Bake until Golden Brown — Bake until golden brown. Let cool 10 min and remove sides of pan.

spread glaze over center of peach cake — Pour boozy glaze around the edge of warm cake. Spread over the center. Let the excess run off the sides of the cake.

let cool completely — Let cool completely. ENJOY!

Tipsy Peach Cake

Sharon My Ideas

Unleash the baker in you with this juicy 🍑 Tipsy Peach Cake smothered in a boozy glaze.🍹 An irresistible mashup of sweetness and a little tipsy treat. Dive into this sumptuous peach cake recipe and surprise your taste buds. Perfect for celebrations or just because! 🍰🎉 Let the baking therapy begin!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Resting time 30

Total Time 1 50

Course Dessert

Cuisine American

Servings people

Calories 405 kcal

Ingredients

4-6 fresh peaches, peeled and cut into 1/2" wedges (2-2½ lbs)
6 tbsp peach schnapps
4 tsp fresh lemon juice
⅓ cup (67g) sugar
6 tbsp sugar
1 cup (150g) King Arthur all-purpose flour or any all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ cup (110g) brown sugar
2 large eggs, room temperature
1 stick unsalted butter, melted and cooled
¼ cup sour cream
1½ tsp vanilla bean paste or vanilla extract
⅛ tsp almond extract
1 cup (112g) powdered sugar

Instructions

Preheat oven to 425° and line a baking sheet with foil
peel and slice your peaches into ½" wedges
combine 24 peach wedges with 2 tbsp of peach schnapps, 2 tsp of lemon juice, and 1 tbsp sugar and set aside
slice the remaining peach wedges into 3pcs each and toss in a bowl with 3 tbsp peach schnapps, 2 tsp lemon juice and 2 tbsp sugar, let sit for 10 min
drain most of the liquid from diced peaches, place on baking sheet in single layer and roast 20-25 min until juices around the edges of the peaches turn dark and peaches look "dry"
after removing roasted peaches from the oven reduce temperature to 350° and let diced peaches cool @20 min
melt 1 stick of unsalted butter in a microwave and let cool
combine flour, baking powder, salt and set aside
whisk together ⅓ cup sugar, brown sugar, and eggs until well combined about 1 minute
slowly whisk in butter until completely incorporated
add sour cream and vanilla and combine well
add dry ingredients to wet ingredients and combine well
spray and flour a 9" springform pan and fill with ½ of the batter
top batter with cooled diced roasted peaches in an even layer
spread gently the remaining batter over peaches
with peach wedges make a circular pattern on top of cake batter (SAVE THESE JUICES IN THE BOWL)
take 1 tbsp of sugar and ⅛ tsp almond extract and with a fork combine them well (it doesn't seem like ⅛ of a tsp would be enough but I promise you it is)
sprinkle over top of cake and bake 60-65 minutes (until golden brown and a toothpick comes out clean in the center) cool 10 minutes then remove the sides of pan
add the last 1 tbsp of peach schnapps and 1 cup of powdered sugar to your peach juices from your wedges and combine (this should make a thin boozy glaze)
pour glaze around outer edge of warm cake and spread sparingly over the middle (do not let glaze pool in the middle of the cake)
it is ok for the extra glaze to run off the sides of cake we want a thin layer here, we do not want our cake to get soggy from the glaze, cool completely