Peach Cake Recipe
User Reviews
5
Peach Cake Recipe
Description
The Peach Cake recipe uses softened butter and granulated sugar creamed to a light texture, then eggs added one at a time. Sour cream and vanilla bring moisture and subtle tang. The dry ingredients, including flour, baking soda, and salt, are sifted and folded in gently. Peaches coated in flour are layered with the batter in thirds to ensure even fruit distribution without settling.
Baked in a greased Bundt pan at an initial high temperature that is lowered to finish, the cake gains a golden crust and a tender crumb. A powdered sugar glaze combining heavy cream and citrus juice adds a sweet and slightly tangy finish that complements the peaches.
This cake works well as a dessert or snack where fresh peach flavor and moist cake are desired. The use of sour cream contributes to a delicate crumb and moist texture balancing the sweetness of the sugar and natural peach juice.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 3 large egg
- 2 3/4 cups all-purpose flour divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 pound peach fresh or frozen, with or without skins, diced
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange juice or pineapple juice
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
- Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 488kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 95mg | 32% |
| Sodium | 178mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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