Grandma Ruth’s Peach Cake

Peach season is finally here at Eckert’s!! Although our crop is ripening a little later than normal, it is sweeter and bigger than ever before!! If you love peaches as much as me, you are in for an epic season!!!

One of my favorite peach cake recipes belonged to my husband’s grandma. Grandma Ruth’s Peach Cake is not a complex recipe but it does require long mixing times and my undivided attention to make sure it comes out “just like grandma made it.”


This recipe starts by beating two eggs for 8 minutes in preferably a stand mixer. Set your timer and BE SURE TO MIX THE FULL TIME! While I watched my timer tick along, I moved on to peeling and slicing 2 large, very ripe,  peaches and I placed them in a buttered baking dish. Next, I sprinkled the peaches with 1/8 cup sugar (half of what is called for in the recipe below for this step) because they were very ripe. If you are using firmer peaches,  use 1/4 cup sugar as recommended in the recipe below.


After beating the eggs for 8 minutes, I added one tablespoon of sugar at a time to the eggs, beating after each addition for about 1 minute before adding the next tablespoon (this part takes about 4 minutes). Then, I stirred in flour and baking powder before adding boiling water. Note: Heat from the boiling water activates the baking powder so be sure your water is truly boiling. Once the boiling water is well distributed into the batter, pour the batter over the sugared peaches and place the baking dish in the oven for 35-40 minutes.

After baking, allow the peach cake to cool for at least 30 minutes before serving with Eckert’s Frozen Custard or whipped cream.

I can’t wait to serve up Grandma Ruth’s Peach Cake to Chris and the kids when they get home from their summer activities. It will be the perfect way to celebrate the start of a very tasty peach season at Eckert’s!

Eat well this summer, Angie


  • 1 Tbs. butter, softened
  • 2-3 peaches, peeled and sliced ( I used 2 Fancy size peaches)
  • ¾ cup plus 1/4 cup granulated sugar, divided *
  • 2 large eggs
  • 1/2 cup flour
  • 1 tsp. baking powder
  • 1/2 cup boiling water
  • Whipped cream (garnish)


Preheat oven to 350°F. Butter 8 × 8 glass baking dish. Arrange peaches in prepared baking pan and sprinkle peaches with 1/4 cup sugar. In mixing bowl with electric mixer, beat eggs until very light, about 8 minutes. Add remaining sugar 1 tablespoon at a time, beating for about 1 minute after each addition. Stir in flour and baking powder. Gradually add boiling water and mix well. Pour batter over peaches. Bake for 35-40 minutes; do not remove from pan while cooling. May be served warm or cool. When ready to serve, cut into 9 pieces and turn to see peaches. Top with whipped cream. This recipe can be doubled and put into a 9 x 13 glass pan.


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