Summer Peach Cake (Printable Version)

Light and moist cake bursting with juicy summer peaches, perfect for a refreshing dessert or afternoon treat.

# What You'll Need:

→ Fruits

01 - 3 large ripe peaches, peeled, pitted, and sliced

→ Dry Ingredients

02 - 1 1/2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, at room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
04 - Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix to ensure a tender crumb.
05 - Gently fold in two-thirds of the peach slices, being careful not to crush the fruit.
06 - Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top in a circular pattern for presentation.
07 - In a small bowl, mix the sugar and cinnamon. Sprinkle evenly over the peaches.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the cake onto a wire rack to cool completely.
10 - Serve slightly warm or at room temperature, plain or with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The peaches stay suspended in the batter, creating these tender pockets of fruit throughout every slice
  • This recipe transforms ordinary summer peaches into something that tastes like it came from a fancy bakery
  • The cinnamon sugar crust adds a delightful crunch that perfectly contrasts the moist, tender cake underneath
02 -
  • Overmixing the batter once the flour is added will make the cake tough, so fold gently and stop as soon as you no longer see dry flour
  • The peaches release moisture during baking, so if theyre exceptionally juicy, reduce the baking time by a few minutes and check early
03 -
  • If your peaches are difficult to peel, drop them in boiling water for 30 seconds then immediately transfer to an ice bath, and the skins will slip right off
  • Adding 1/4 teaspoon of almond extract enhances the natural peach flavor without making the cake taste like almond extract

Return