Description
This Ultimate Peach Cake recipe delivers a moist, tender cake bursting with juicy peach flavor, perfect for a delightful dessert or afternoon treat. Made with fresh peaches, a hint of cinnamon, and a buttery crumb topped with sweet brown sugar, this cake combines classic flavors with a luscious, fruity twist.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups fresh peaches, peeled and sliced (or canned, well-drained)
Topping
- 2 tablespoons brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added depth of flavor.
- Incorporate Sour Cream and Dry Ingredients: Mix in the sour cream or plain Greek yogurt until smooth and creamy. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Peaches: Gently fold half of the peeled and sliced peaches into the batter, ensuring they are evenly distributed without breaking up the fruit.
- Assemble and Add Topping: Spread the batter evenly into the prepared cake pan. Arrange the remaining peach slices neatly on top of the batter. Sprinkle 2 tablespoons of brown sugar evenly over the peaches to create a sweet, caramelized topping.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, signaling it is fully baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Use ripe, juicy peaches for the best flavor and moisture. Fresh is preferred, but canned peaches can be a convenient substitute if well-drained.
- If sour cream is unavailable, plain Greek yogurt works as a tangy and healthier alternative.
- Be careful not to overmix the batter after adding the dry ingredients to keep the cake tender.
- This cake can also be baked in a 9×9-inch square pan if you do not have a round one.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
