Irresistible Peach Rye Cake with Juicy Summer Peaches

November 3, 2024

There’s something magical about the first bite of peach rye cake—that perfect balance of juicy summer peaches and the earthy depth of rye flour that makes you stop and savor it. I discovered this combo by accident one August when my neighbor brought over a bushel of ripe peaches, and all I had was rye flour left in the pantry. What started as a kitchen experiment turned into my most requested summer dessert. The rye adds this subtle nuttiness that somehow makes the peaches taste even sweeter, and the crumb stays unbelievably moist for days. Trust me, after one slice, you’ll be as obsessed as my book club ladies—they still ask me to bring this cake every year when peach season rolls around.

Why You’ll Love This Peach Rye Cake

This cake is one of those rare treats that checks all the boxes—here’s why it’s become my go-to summer dessert:

Unbelievably moist texture – The buttermilk and fresh peaches keep every bite tender, even after a couple days on the counter
Perfectly balanced flavor – Sweet peaches and vanilla play off the rye’s earthy notes like they were made for each other
Surprisingly simple – Just cream, mix, and fold—you don’t need fancy skills to make this taste bakery-quality
Celebrates seasonal fruit – When peaches are at their juiciest, this cake lets them shine (though I’ve used frozen in a pinch!)

My favorite part? That moment when someone takes their first bite and their eyebrows shoot up—they never expect rye flour to taste this good in a dessert!

Peach Rye Cake Ingredients

Here’s what you’ll need to make this lovely cake—with a few important notes so yours turns out just right:

1 cup rye flour – Don’t substitute this! It’s what gives the cake its signature nutty depth
1 cup all-purpose flour – Helps balance the rye for the perfect texture
1 tsp baking powder + 1/2 tsp baking soda – Our trusty leaveners (make sure they’re fresh!)
1/2 tsp salt – Just enough to make all the flavors pop
1/2 cup unsalted butter, softened – I leave mine out overnight—it should dent easily when pressed
3/4 cup granulated sugar – Sweetens without overpowering the peaches
2 large eggs – Room temperature helps them incorporate smoothly
1 tsp vanilla extract – Use the real stuff, please!
1/2 cup buttermilk – Makes the crumb extra tender (see my swaps below if you’re out)
2 ripe peaches, peeled and diced – About 1.5 cups—go for fragrant, slightly soft ones

Pro tip: I always prep my peaches last so they don’t brown while I mix everything else. A little lemon juice on them never hurts!

How to Make Peach Rye Cake

Okay, let’s get baking! This cake comes together so easily, but there are a few key steps that make all the difference:

Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. I like to line the bottom with parchment too—just in case!
Whisk the dry ingredients—rye flour, all-purpose flour, baking powder, baking soda, and salt—in a bowl. Don’t skip the whisking—it prevents those pesky little clumps!
Cream the butter and sugar until it’s light and fluffy, about 2-3 minutes. This is when I usually get distracted by how good it smells already. Add eggs one at a time, then vanilla, mixing well after each.
Alternate adding dry ingredients and buttermilk starting and ending with the flour. Mix just until combined—overmixing makes tough cake, and we want tender!
Gently fold in the peaches with a spatula. Some will sink—that’s fine! They’ll distribute as they bake.
Bake for 35-40 minutes until golden and a toothpick comes out clean. The edges should just pull away from the pan.
Cool in pan 10 minutes before turning onto a rack. Resist cutting right away—the flavors settle as it cools!

Tips for Perfect Peach Rye Cake

Use super-ripe peaches—they should smell sweet and give slightly when pressed. Room temp ingredients blend better (especially eggs and buttermilk). And don’t just rely on time—test with a toothpick; if it comes out with moist crumbs (not batter), it’s done!

Ingredient Substitutions & Notes

Listen, I get it—sometimes you’re mid-recipe and realize you’re out of something. Here are my tried-and-true swaps without losing that special peach rye cake magic:

No rye flour? Whole wheat pastry flour works in a pinch, but you’ll lose that signature nuttiness. If you must, use all AP flour—it’ll still taste good, just different.
Out of buttermilk? Stir 1.5 tsp lemon juice or vinegar into regular milk and let it sit 5 minutes. Or use plain yogurt thinned with a splash of milk.
Peach alternatives: Frozen peaches work if thawed and patted dry. In winter, I’ve used well-drained canned peaches—just reduce sugar slightly since they’re sweeter.

One rule: Never skip the vanilla. That’s non-negotiable in my kitchen!

Serving & Storing Peach Rye Cake

This cake shines brightest at room temperature with just a light dusting of powdered sugar – the simplicity lets those peach and rye flavors take center stage. Though I won’t judge if you dollop some fresh whipped cream or vanilla ice cream on top! Store leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. For that just-baked warmth, pop slices in the microwave for 10-15 seconds – it’s like magic how the peach juices come alive again!

Peach Rye Cake Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on my favorite brands): About 280 calories with 3g fiber from those wholesome peaches and rye flour. Keep in mind—these numbers can vary depending on your exact ingredients and peach sweetness. I always say one generous slice counts as a serving… but let’s be real, who stops at just one?

Frequently Asked Questions

Can I use canned peaches instead of fresh?
Absolutely! Just drain them well and pat dry with paper towels – the extra moisture can make the cake soggy. I like to chop them smaller than fresh peaches since they’re softer. Reduce the sugar by a tablespoon or two since canned peaches are usually sweeter.

Is rye flour really necessary? It’s hard to find!
Trust me, it’s worth tracking down! The rye gives this cake its special earthy depth that makes it different from ordinary peach cakes. But if you’re desperate, whole wheat pastry flour is the closest substitute. Just don’t expect exactly the same flavor – it’ll taste more like a whole wheat peach cake.

My cake sank in the middle – what went wrong?
Oh no! This usually happens if you opened the oven door too early (wait at least 30 minutes!) or the peaches were extra juicy. Next time, try tossing your diced peaches with a tablespoon of the flour mix before folding them in – it helps absorb some moisture.

Can I make this into muffins instead?
You bet! Fill greased muffin cups 2/3 full and bake at 375°F for 18-22 minutes. The smaller size means you’ll get more of those delicious caramelized edges – my kids fight over the “muffin tops!”

Share Your Peach Rye Cake Experience

Nothing makes me happier than hearing how this cake turns out in your kitchen! Did your family go crazy for it? Did you discover a brilliant tweak (maybe a splash of bourbon in the batter?)? Drop a comment below or tag me on Instagram with your masterpiece—lopsided layers and all. Baking’s always better when we share the messy, delicious journey!