Peach Cake
User Reviews
5
Peach Cake
Description
This Peach Cake recipe uses standard cake ingredients including flour, butter, sugar, eggs, sour cream, and vanilla. Peaches are folded into the batter and arranged on top before baking, providing bursts of juicy fruit throughout. Baking powder and salt aid in proper rise and flavor balance. Creaming softened butter and sugar until fluffy creates a light batter texture that supports moist crumb.
The use of sour cream enriches moisture and contributes to tenderness, complementing the natural sweetness and mild tartness of peaches. The cake is baked until a tester comes out clean, ensuring doneness without dryness. Allowing the cake to cool before serving helps the crumb set.
This cake pairs nicely with coffee or tea, and can be served as a dessert or snack. Extra sugar sprinkled on top adds a lightly crisp surface if desired. Variations include leaving peach skins on or substituting other stone fruits like plums or nectarines if peaches are unavailable.
For best results, weigh flour to prevent overpacking, and bring cold ingredients to room temperature before mixing to ensure proper texture. Avoid overmixing to keep the cake tender.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter softened (170g, unsalted
- 1 cup granulated sugar (200g)
- 2 large egg
- ¼ cup sour cream room temperature (60g)
- 1 tablespoon vanilla extract
- 2 cups peach peeled, pitted, and sliced or chopped (400g/2 to 3 peaches, ripe
Instructions
- Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.
- With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.
- Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days.
Notes
- Use a kitchen scale to measure flour accurately, or spoon and level if measuring by volume to avoid overpacking.
- Peach skins can be left on or peeled; slicing or dicing peaches is optional.
- Bring cold ingredients to room temperature before mixing to ensure even incorporation and avoid dense texture.
- Pure vanilla extract enhances flavor better than artificial vanilla.
- Sprinkling sugar on top before baking creates a crisp, golden crust; this is optional.
- If peaches are not available, substitute with plums, nectarines, or apricots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 253mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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