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Peach Poppyseed Cake with Cinnamon Drizzle: A Taste of Summer

Remember those old vinyl tablecloths with big prints of flowers or fruit on them? Call me tacky – I love them! They remind me of when I was a little girl visiting my great aunt. She had a small villa in the hills. Behind the heavy metal gates was a humble yard with a cottage in the back.

Peach Poppyseed Cake with Cinnamon Drizzle

The busy samovar filled the air with the smell of freshly brewed tea. Pillows and Persian rugs welcomed guests onto the small patio that ran the length of the cottage to a delicious home-cooked meal. A couple of wrought iron beds stood prepared to serve afternoon naps under fruit trees.

Life’s so different now. We have all the conveniences: Dishwashers, robotic vacuums, mobile phones with concierge service. But, the days are a blur. If you’re not careful, you’ll almost miss them.

Peach Poppyseed Cake with Cinnamon

Maybe that’s why a tacky tablecloth can mean so much.

Summer’s coming to a close soon. Thinking about the past, I’m savouring the things I love most, like peaches. There’s a boatload of them in our fridge. This cake highlights their signature flavor beautifully.

Peach Poppyseed Cake with Cinnamon Drizzle: A Taste of Summer


  • 1 stick butter, softened + 1 Tbsp more
  • 1/2 cup sugar
  • 1 egg
  • 2 Tbsp sour cream
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 1/2 cups flour + 2 Tbsp
  • 1 1/2 Tbsp baking powder
  • pinch salt
  • 1 Tb poppyseeds
  • 3 medium peaches, chopped
  • 1 tsp cinnamon
  • 1/3 cup confectioner's sugar
  • 2 Tbsp water


  • Preheat to 350*F
  • Wash peaches and cut into small chunks, about 1/2 an inch thick.
  • Grease a cake pan liberally with a knob of butter, then dust with flour.
  • Sift flour with baking powder, poppyseeds and salt. Set aside.
  • In another bowl, cream butter with sugar, then incorporate the egg. Add sour cream, vanilla, milk.
  • Add dry ingredients a little at a time, mixing very gently. Do not overwork the batter.
  • Add the peaches and pour batter into prepared cake pan.
  • Bake for about 40-45 minutes.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn onto a rack to cool completely.
  • Mix cinnamon, confectioner's sugar and water to create the icing and drizzle over the cake.
 Peach Poppyseed Cake with Cinnamon Drizzle: A Taste of Summer Recipes

That tacky vinyl tablecloth came to life in this Peach Poppyseed Cake.

Peach Poppyseed Cake

These flavors celebrate summer and remind me of my great aunt’s villa… Sleeping out in her garden snuggled between Mom & Dad, staring at the stars hanging overhead in the night sky and the comforting sound of crickets.


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