Description
This quintessential summer peach cake delivers a moist and fragrant crumb topped with juicy, ripe fruit. Combining a tender, buttery base with the subtle tang of sour cream, this easy-to-make dessert is perfect for both casual weeknights and elegant weekend gatherings. It uses a classic creaming method for a light, airy texture that stays soft for days, making it a reliable staple for any home baker looking to celebrate seasonal stone fruits.
Ingredients
1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp fine sea salt
0.75 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
0.25 cup sour cream
1 tbsp vanilla extract
2 cups fresh peaches, peeled and sliced
Instructions
Preheat your oven to 350F.
Grease a 9-inch round cake pan thoroughly.
Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the softened butter in a large bowl until creamy, then add the sugar and beat for 3 minutes until fluffy.
Add the eggs one at a time, mixing well after each.
Stir in the sour cream and vanilla extract until just combined.
Fold the dry ingredients into the wet mixture, then fold in the peaches.
Spread the batter into the prepared pan.
Bake for 45 minutes or until a tester comes out clean.
Notes
Use full-fat sour cream for the best texture. Sift your flour before measuring to ensure a light crumb. You can sprinkle an extra tablespoon of sugar over the top before baking for a slightly crunchy crust.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg