Summer Peach Cake (Printable)
A light, moist cake loaded with fresh summer peaches and topped with cinnamon sugar. Perfect for afternoon treats or dessert.
# What goes in:
→ Fruits
01 - 3 large ripe peaches, peeled, pitted, and sliced
→ Dry Ingredients
02 - 1 1/2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, at room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 tsp pure vanilla extract
→ Topping
11 - 2 tbsp granulated sugar
12 - 1/2 tsp ground cinnamon
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
05 - Gently fold in two-thirds of the peach slices, ensuring even distribution throughout the batter.
06 - Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top in a circular pattern.
07 - In a small bowl, mix the sugar and cinnamon. Sprinkle evenly over the arranged peaches.
08 - Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release onto a wire rack to cool completely.
10 - Serve slightly warm or at room temperature, plain or with whipped cream.
# Expert Advice:
01 -
- The cake stays incredibly moist for days, thanks to all those juicy peaches nestled into the batter
- It comes together with basic pantry staples, no fancy equipment or trips to specialty stores required
02 -
- Peeling peaches can be tedious—try dipping them in boiling water for 30 seconds then plunging into ice water, and the skins will slip right off
- The cake is done when the center is set but still slightly jiggly, as it continues cooking while cooling
03 -
- If your peaches are especially juicy, reduce the sour cream to 1/3 cup to prevent the cake from becoming too dense
- Arrange the top peach slices close together since they shrink as they bake and you want good coverage