Description
This delightful summer peach cake features fresh, juicy fruit baked into a tender, buttery crumb. Perfect for both casual weeknights and special gatherings, the harmony of sour cream and fresh peaches creates a moist, flavorful dessert that stays soft for days. This foolproof recipe ensures an even distribution of fruit in every slice, making it the quintessential treat to celebrate peak summer produce.
Ingredients
1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.75 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
0.25 cup sour cream
1 tbsp vanilla extract
2 cups ripe peaches, peeled and sliced
Instructions
Preheat your oven to 350F and grease a 9-inch round cake pan.
Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the softened butter and sugar on medium speed for three minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition to create a stable emulsion.
Mix in the sour cream and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and arrange the sliced peaches on top.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before slicing.
Notes
Ensure all cold ingredients like eggs and sour cream are at room temperature to prevent the batter from curdling. You can toss the peach slices in a tablespoon of flour before adding them to the batter to prevent them from sinking further into the cake.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg