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Peach Cake Recipe

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4.4 from 5 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This delectable Peach Cake combines the sweetness of ripe peaches with a soft, buttery crumb, making it a perfect dessert or afternoon treat. The cake is moist and tender thanks to the addition of sour cream, and the fresh peaches inside and on top add bursts of juicy flavor with every bite. Easy to prepare and baked to golden perfection, this cake will delight peach lovers and cake enthusiasts alike.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour (180g)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened (170g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • ¼ cup sour cream, room temperature (60g)
  • 1 tablespoon vanilla extract

Fruit

  • 2 cups ripe peaches, peeled, pitted, and sliced or chopped (400g, about 2 to 3 peaches)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or baking spray to ensure the cake doesn't stick.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This evenly distributes the leavening agent and seasoning.
  3. Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it becomes creamy. Gradually add sugar and continue beating until the mixture is light and fluffy, about 3 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing. Then beat in the sour cream and vanilla extract for moisture and flavor.
  5. Combine Batter: Reduce mixer speed to low and gradually add the dry flour mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
  6. Incorporate Peaches: Fold in three-quarters of the sliced peaches gently using a spatula to distribute them evenly without breaking them up.
  7. Fill Pan and Top: Spread the batter evenly into the prepared cake pan. Sprinkle the remaining peaches over the top. Optionally, sprinkle a little additional sugar on top for extra sweetness and texture.
  8. Bake the Cake: Bake in the preheated oven for 45 minutes, or until a wooden pick inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before serving. This helps the cake set and makes it easier to slice.
  10. Storage: Cover the cake and store it at room temperature for up to 3 days to preserve freshness.

Notes

  • Be sure to use ripe peaches for maximum sweetness and flavor.
  • Peel peaches for a smoother texture; unpeeled peaches may add a slight chewiness to the cake.
  • If sour cream is not available, full-fat Greek yogurt can be used as a substitute.
  • For a slightly crisper top, sprinkle a tablespoon of sugar over the peaches before baking.
  • Ensure all ingredients are at room temperature to help create the ideal batter consistency and cake texture.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/peach-cake-recipe/