This peach cake is the perfect dessert for transitioning into fall. The cinnamon, ginger and nutmeg spice in the cake batter hints of cooler weather. The lemon zest surrounding the peaches keeps it summery. And the vanilla sweetens the sun-kissed taste of the ripe peaches.

If you want a creamy topping, add a pinch of cinnamon and ginger and a little sugar into heavy cream and whip till you have soft peaks. Or add lemon zest into the cream. Or add cinnamon ice cream. Alone or with an addition, this peach cake delivers: spice, summer, sweet and delicate.

The recipe was developed by Reeni at Cinnamon Spice and Everything Nice. The peach cake is a cinch to make. It's your basic combining of dry ingredients and then wet ingredients and then bringing them together. You layer the peaches on at the end. The will sink into the batter as you bake. There's no need to peel the peaches. Bake the batter and done.

If you're baking the cake for a crowd - make two. Reeni called for 3 peaches. I only needed two. Find this spiced peach cake recipe here. The cake makes eight servings.

Peaches (Colorado and organic) are on sale at Kowalski's. Michigan peaches can be found at the White Bear Lake Farmers Market on Friday mornings.