Description
Indulge in the ultimate peach cake experience with this delectable recipe that combines the sweetness of ripe peaches with a moist, tender cake base. Perfect for any occasion, this peach cake is sure to delight your taste buds with every bite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Additional:
- 2 cups fresh or canned peaches (peeled and sliced, drained if canned)
- 2 tablespoons brown sugar (for topping)
- Optional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Mix Batter: Gradually add dry ingredients to wet ingredients, mix until just combined.
- Assemble Cake: Pour batter into pan, smooth the top. Arrange peach slices over the top, sprinkle with brown sugar.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean and top is golden brown.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- You can use frozen peaches—just thaw and pat dry before using.
- This cake pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
