Peaches and Cream Cake
User Reviews
3.6
Peaches and Cream Cake
Description
The Peaches and Cream Cake recipe blends typical cake ingredients including all-purpose flour, baking powder, butter, and sugar, enriched with sour cream and buttermilk to create a moist, tender crumb. Fresh diced peaches are gently folded in, dispersing juicy fruit that contributes natural sweetness and texture throughout the cake. The batter is baked in a springform pan until golden and set, with a sprinkling of extra sugar on top adding a delicate crispness to the crust.
The cake offers a balance of creamy vanilla notes and fruity brightness from the peaches. Its texture is soft yet structured enough to hold slices cleanly. Serving with whipped cream can complement the richness and highlight the peach flavor.
This recipe can be varied by substituting almond extract for vanilla or using other berries, though fresh fruit is preferred to avoid excess moisture. Baking until a toothpick comes out clean confirms doneness. Cooling before slicing preserves the cake's texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 14 ounces peach no need to peel (if you don't have a scale try about 2 1/2 cups, diced, firm
- 1 stick 1/2 cup unsalted butter at room temperature
- 1 cup sugar plus 2 Tbsp for sprinkling
- 3 egg room temperature, large
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup buttermilk
Instructions
- Set oven to 350F
- Lightly spray a 9 or 10 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Add the eggs, one at a time, and then the vanilla.
- Whisk the sour cream and buttermilk together in a small bowl.
- Add the flour to the mixing bowl alternately with the sour cream mixture, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the peaches and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let cool on a rack and then release from the pan to slice. Serve as is, or with a dollop of whipped cream.
Notes
- Substitute almond extract for vanilla to change the flavor profile.
- Fresh berries can replace peaches, but frozen berries may add unwanted moisture.
- Ensure the cake is fully cooled before slicing to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 205mg | 9% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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