Peach Cake
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Kenya's Peach Cake



From around the age of two Kenya liked to march into the kitchen and rattle off a laundry list of ingredients he needed to make a whatever food creation he had thought up. My favorite one was called "Hahoha", as he named it. The ingredients for "Hahoha" changed often, but they were generally an interesting a mix of eggs, bread and water.

Kenya's early culinary works of art revolved mainly around water and using cooking equipment like our blender, but over the years he's broadened his repertoire and interests and developed more of a sense of what cooking entails.

Still, whenever he starts in about making one of his recipes I brace myself for what's in store. When Kenya wants to cook it's not me leading the show and telling him what goes into the recipe, rather it's all about what he wants and how he sees it all coming together. Last weekend he told hubby and me that he wanted to make a cake comprised of apples, flour, a LOT of baking soda, milk and honey. I informed Kenya that apples weren't in season yet and suggested he try peaches instead. He liked the idea.

At first I was just going to let Kenya dump all of his ingredients in a bowl, stir them up and bake it. However, I really wanted him to have a chance at success, so I suggested he add an egg, a touch of vanilla and some baking powder. Kenya agreed and said they would work for his recipe. I still wasn't expecting much, but when the cake finally came out of the oven smelling richly of golden brown sugar and sweet peaches, our whole family tore into it without so much as allowing it to cool. Totally inspired, I remade Kenya's Peach Cake recipe a few more times, making minor adjustments here and there, but leaving his basic recipe the same. I have to give full credit to my little man for this success. It's super simple to make and perfect for a light dessert or late afternoon snack.

I'm not saying that letting your kids take over the kitchen and run on the show on a daily basis is such a great idea, but sometimes they might surprise you with their tasty ideas!

This recipe is part of Food Network's Summer Fest. Check out all the other delicious peach recipes below!

Jeanette's Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling
Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya's Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach

Peach Cake  (1 9-inch square or round cake - 12 servings)

  • Prep Time: 10 mins,
  • Cook Time: 25 mins,
  • Rating:
    Rate this recipe
From around the age of two Kenya liked to march into the kitchen and rattle off a laundry list of ingredients he needed to make a whatever food creation he had thought up. My favorite one was called "Hahoha", as he named it. The ingredients for "Hahoha"...


  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup low fat milk
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 peach cubed
  • * you can substitute the peach with an apple, pear or 2 plum


  1. 1. Preheat oven to 350 degrees.
  2. 2. In a bowl, sift the flour, baking powder and baking soda.
  3. 3. In a separate bowl, whisk together the milk, honey, brown sugar, egg, and vanilla.
  4. 4. Mix the wet ingredients into the dry ingredients until just combined, and fold in the peaches.
  5. 5. Pour batter into a greased 9 x 9 inch square or 9-inch round pan and bake 25 minutes, or until a wooden pick inserted in the center comes out clean.
Peach Cake

Nutrition Information

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  1. Ashley

    January 27, 2015 at 9:31 pm

    I plan on making this for my daughter for her first birthday. Although I know honey is safe after one I would like to wait a little longer before I introduced honey to her. Any suggestions for substitutions other than white sugar? Agave, coconut sugar, maple syrup? And about how much of the substitution? Thanks =)

  2. Sarah

    July 18, 2014 at 6:15 am

    Oh my, This is happiness on a fork! My kids will love this especially my youngest who would take in any form of peach. Thanks so much for the recipe.

  3. ambs

    May 3, 2014 at 6:37 am

    I love peach muffins they are one of my favorite muffins so i make a lot esp peaches and cream muffins! So someone like me who loves peaches And they are only available during summer time I have made muffins with canned peaches and they turn out just fine! Last week I made muffins with canned peaches then just today I made peaches and cream muffins with fresh peaches since they are available at my grocery store now so it does work both ways! Just drain they peaches good and chop them up!

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  5. Nichola

    August 22, 2013 at 10:39 pm

    We are out of peaches. Can I use a nectarine instead?

    • catherine

      August 23, 2013 at 10:59 am


  6. Danielle

    August 19, 2013 at 7:18 pm

    Just made this – very tasty! But I find I’m wanting more peach in each bite. I’m considering trying it with two peaches. Anyone tried it? Was there too much moisture? Alternately my husband thought we could add more peach by making it a peach upside-down cake! If we try it and it is good, we’ll report back. :)

  7. Pingback: 5 Unsung Sides of the Summer Peach — Summer Fest | Cooking Bookmarks

  8. Denise

    July 31, 2013 at 2:17 pm

    YEAH to Kenya for making up this great recipe. Nothing better then a slice of peach cake on a hot day.

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  10. Pingback: A Summer Dinner: Seared Trout with Peach & Arugula Salad | Blue Apron Blog

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  13. Pingback: The BLP Sandwich {bacon, lettuce, peach} • Taste With The Eyes • where the image is meant to titillate and inspire the cook

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  15. Honey

    March 17, 2013 at 8:42 am


    Would you not recommend using a springform pan? What about cupcakes? Can I just pour this recipe into cupcakes or would something need to change?


    • catherine

      March 18, 2013 at 12:44 pm

      I think it would work beautifully as cupcakes! Just reduce the baking time to about 15 minutes!

  16. Cynthia

    December 21, 2012 at 11:45 pm

    Can you use regular milk intead of low fat milk or the results wont be good?

    • catherine

      December 26, 2012 at 1:47 pm

      You can use any type of milk you prefer!

  17. Olawale Taiwo

    October 5, 2012 at 5:22 am


    I so much love the recipe and its simplicity. I just want to ask if you peeled and cored the peaches or you used it just liked that.


    • catherine

      October 8, 2012 at 11:58 am

      I left the peel on!

  18. CY

    September 23, 2012 at 9:48 am

    I followed exactly on the recipe but it turn out not so nice especially middle part. It too sticky and very heavy. What have gone wrong? Please advise. Thanks

    • catherine

      September 24, 2012 at 11:40 am

      Without being there I can’t be sure exactly what happened. How long did you bake it? Is your oven calibrated? Put an oven thermometer inside your oven to make sure it is at the correct heat!

      • CY

        September 25, 2012 at 5:15 am

        Hi, I just realize I have used double action baking powder instead of baking powder and baking soda. I used 1/2 teaspoon.. Is it because of this? Or should I must follow exactly the ingredients needed? Thanks

        • catherine

          September 25, 2012 at 11:52 am

          I used double acting baking powder, as well. You should definitely follow the recipe exactly! Baking powder and baking soda do majorly affect baked good and this could have contributed to the problem.

  19. Fatima

    September 22, 2012 at 10:12 am

    Can we use canned peaches?

    • catherine

      September 24, 2012 at 11:45 am

      Canned peaches will be very wet and will affect the overall texture of the cake, but I think they would work if you dried them off first!

  20. Vanessa

    September 21, 2012 at 10:08 pm

    How cute! I love that story. The cake sounds yummy! I’ll have to have my little chef make it :-)

  21. Erika

    September 21, 2012 at 7:31 pm

    Hey Catherine! Do you think that it would work if I used an all-purpose gluten-free flour instead?

    • catherine

      September 24, 2012 at 11:55 am

      That should work!

  22. Lindsey

    September 21, 2012 at 11:30 am

    yum sounds so good =)

  23. Deborah

    September 21, 2012 at 12:23 am

    Can we substitute almond milk for regular low fat milk?

    • catherine

      September 21, 2012 at 11:51 am

      I haven’t tested that, but I think that would work just fine!

  24. sarahdinner

    September 20, 2012 at 9:24 pm

    Sounds amazing. I dont have a sifter will it work if I skip that step?

    • catherine

      September 21, 2012 at 11:53 am

      It will still work, but for good measure whisk the ingredients together well to incorporate some air!

  25. Anne

    September 20, 2012 at 5:06 pm

    Great inspiration for our little cooks!

  26. Hollie Garcia

    September 20, 2012 at 11:24 am

    Good job Kenya! You must be so proud :)

  27. april

    September 20, 2012 at 11:10 am

    Adorable and yummy!

  28. Ruth

    September 20, 2012 at 8:27 am

    What an awesome, fun story! Guessing you gave him direction on how much of each ingredient to use! I could see my son wanting to add a bag of flour to a teaspoon of milk and expecting it to turn out great. He also loves getting creative in the kitchen. Looking forward to trying this recipe with him!