Description
This Ultimate Peach Cake is a moist and flavorful dessert that combines sweet, juicy peaches with a tender cinnamon-spiced cake. Perfect for summer gatherings or a comforting treat any time of year, it features fresh or canned peaches folded into the batter and a brown sugar topping that caramelizes during baking for added sweetness and texture.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Fruit and Topping
- 2 cups fresh peaches, peeled and sliced (or canned, well-drained)
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- 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 flavor.
- Incorporate sour cream: Mix in the sour cream (or Greek yogurt) until the batter is smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet batter, stirring gently until just combined, being careful not to overmix.
- Fold in peaches: Gently fold half of the peach slices into the cake batter to evenly distribute the fruit.
- Assemble the cake: Spread the batter evenly into the prepared cake pan. Arrange the remaining peach slices on top of the batter in a decorative pattern, then sprinkle with the brown sugar to create a caramelized topping.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Let the cake cool slightly before serving. Enjoy it warm or at room temperature, optionally accompanied by whipped cream or ice cream for added indulgence.
Notes
- Use fresh peaches when in season for the best flavor, but canned peaches (well-drained) work well too.
- If you prefer a tangier taste, substitute sour cream with plain Greek yogurt.
- Ensure not to overmix the batter to maintain a tender texture.
- For added texture, you can sprinkle chopped nuts on top before baking.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
