Peach poke cake is the perfect summer dessert. This is a simple and tender sourdough discard vanilla cake, topped with a homemade peach compote then topped with homemade whipped cream frosting. This dessert tastes so good but looks so complex. It will be hard for you to believe how easy it is to make.
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter.
Butter – One stick of softened butter.
Jump to Section
Flour – Unbleached all-purpose flour.
Sugar – Both brown sugar and granulated sugar.
Peaches – Seasonal, ripe peaches.
Milk – I like whole milk, but you can use whatever milk substitutes you like.
Heavy whipping cream – Homemade whipped cream is so delicious and easy. Totally worth that little bit of extra work.
Lemon Juice – For extra brightness and flavor.
👩🍳 How to make Peach Poke Cake
- In a small mixing bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, cinnamon and salt) and set aside.
- In a stand mixer on low speed, beat your butter and sugars together with the paddle attachment until light and fluffy. About 2-3 minutes.
- Add in the eggs one at a time. Add milk and vanilla extract until everything is fully incorporated. Scrape down the edges of the bowl with a spatula if you need to.
- Slowly add the flour mixture to the bowl. When everything is almost fully combined, add in the sourdough discard until there are no more streaks and a smooth batter forms.
- Preheat your oven to 375.
- Transfer the batter to a greased 9×13 baking dish and bake for 30-40 minutes.
Peach Filling
- While the cake is baking, peel and slice 4 peaches and add them to a saucepan with sugar and lemon juice. When the sugar has dissolved, use an immersion blender to blend it all together to your liking. I like a smooth puree, but you can leave some chunks of peach if you like!
- Let the puree come to a boil and then simmer for 3-4 minutes to let it slightly thicken up.
- Use a straw to poke holes all over the cake and pour the peach filling directly on top. Use a spatula to smooth the purée over the cake and fill in the holes.
- Cover and refrigerate for 2 hours.
Whipped Topping
- In a stand mixer with the wire whisk, whip 2 cups of heavy whipping cream on medium – high heat for 2 – 3 minutes. When peaks start to form, slowly add powdered sugar and vanilla until there are stiff peaks – another 2 – 3 minutes.
- Remove the cake from the fridge and top with the whipped cream frosting.
- Serve chilled and with a glass of peach tea! 🙂
🪄 Tips and Tricks
- If you don’t have the 2 hours to chill the cake before serving, it will work more like a layered cake but still be delicious!
- If you don’t have fresh peaches on hand, you can also use a one can of peaches, pour off half of the liquid, and puree the same way. This also makes it possible to make this cake all year long.
- If you don’t want to make a sheet pan like cake, separate the batter into circle cake pans and make a layered cake with the peach purée in the middle!
🗒 Variations
I’m not big on cookies – but I am big on cake! It’s so simple to add seasonal flair to a really good cake base, and this peach poke cake is no exception! But here are a couple other cakes that have seasonal flavors and different textures.
🗒 Substitutions
- Granulated sugar – all brown sugar.
- Softened butter – Coconut oil
- Milk – milk substitute.
🗒 Best served with
- Summer desserts
- Backyard BBQ food
- Sweet peach tea
👝 How to Store Leftovers
Store your leftover peach poke cake in an airtight container in the refrigerator for up to 4 days.
🤔 Common Questions
How do I poke the holes in the cake?
Using a straw! Or if you don’t have a straw on hand, use a butter knife and poke an “x” into each spot.
Peach Poke Cake
This is the perfect summer dessert. This is a simple and tender sourdough discard vanilla cake, topped with a homemade peach compote and topped with homemade whipped cream frosting. This is a dessert that tastes so good and looks so complex. You almost don't believe how easy it is to make.
Equipment
- 9×13 baking dish
- Sauce pan
- immersion blender
- Spatula
Ingredients
Cake
- 3 cups all purpose flour
- 1 tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup softened butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup milk
- 3 eggs
- 1 tbs vanilla extract
- ¾ cup sourdough discard
Peach Filling
- 4 large, ripe peaches peeled and diced
- ½ cup granulated sugar
- juice of half a lemon
- pinch of salt
Whipped Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a small mixing bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, cinnamon and salt) and set aside.
- In a stand mixer on low speed, beat your butter and sugars together with the paddle attachment until light and fluffy. About 2-3 minutes.
- Add in the eggs one at a time. Add milk and vanilla extract until everything is fully incorporated. Scrape down the edges of the bowl with a spatula if you need to.
- Slowly add the flour mixture to the bowl. When everything is almost fully combined, add in the sourdough discard until there are no more streaks and a smooth batter forms.
- Preheat your oven to 375.
- Transfer the batter to a greased 9×13 baking dish and bake for 30-40 minutes.
Peach Filling
- While the cake is baking, peel and slice 4 peaches and add them to a saucepan with sugar and lemon juice. When the sugar has dissolved, use an immersion blender to blend it all together to your liking. I like a smooth puree, but you can leave some chunks of peach if you like!
- Let the puree come to a boil and then simmer for 3-4 minutes to let it slightly thicken up.
- Use a straw to poke holes all over of the cake and pour the peach filling directly on top. Use a spatula to smooth the purée over the cake and fill in the holes.
- Cover and refrigerate for 2 hours.
Whipped Topping
- In a stand mixer with the wire whisk, whip 2 cups of heavy whipping cream on medium – high heat for 2 – 3 minutes. When peaks start to form, slowly add powdered sugar and vanilla until there are stiff peaks – another 2 – 3 minutes.
- Remove the cake from the fridge and top with the whipped cream frosting.
- Serve chilled and with a glass of peach tea! 🙂
Notes
If you don’t have the 2 hours to chill the cake before serving, it will work more like a layered cake but still be delicious!
Nutrition
Calories: 538kcal | Carbohydrates: 74g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 400mg | Potassium: 208mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1075IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
Servings: 12
Calories: 538kcal
Sign Up for a 🆓 Free Digital Seasonal Soup Book
