Description
This Ultimate Peach Cake recipe combines juicy fresh peaches with a moist, cinnamon-spiced cake base for a sweet and delightful dessert. Perfect for summertime or any occasion, this cake is easy to make with simple ingredients and delivers flavorful, tender results topped with caramelized brown sugar peaches.
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 oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture becomes light and fluffy. This aerates the batter for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate sour cream: Mix in the sour cream or plain Greek yogurt until the batter is smooth. This adds moisture and richness to the cake.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cake tender.
- Fold in peaches and assemble: Gently fold half of the peeled and sliced peaches into the batter. Pour the batter evenly into the prepared cake pan. Arrange the remaining peach slices on top and sprinkle with brown sugar to create a caramelized topping.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked without drying out.
- Cool and serve: Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature. For extra indulgence, serve with whipped cream or vanilla ice cream.
Notes
- Use ripe but firm peaches for best texture and flavor.
- If using canned peaches, ensure they are well-drained to prevent sogginess.
- Substitute sour cream with plain Greek yogurt for a tangier taste and healthier option.
- Greasing and flouring the pan thoroughly helps with easy removal of the cake.
- This cake keeps well for 2-3 days stored in an airtight container at room temperature.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
