Summer Peach Cake (Printable version)

Light and moist cake bursting with juicy summer peaches, perfect for refreshing desserts and afternoon treats.

# List of ingredients:

→ 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 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat melted butter and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
04 - Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
05 - Gently fold two-thirds of the peach slices into the batter.
06 - Pour batter into prepared pan and smooth top. Arrange remaining peach slices on top in a circular pattern.
07 - Mix sugar and cinnamon in a small bowl. Sprinkle evenly over the peaches.
08 - Bake for 38-42 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let cake cool in pan for 10 minutes. Run a knife around the edge and release onto a wire rack to cool completely. Serve slightly warm or at room temperature.

# Expert Advice:

01 -
  • It uses fresh summer peaches in the most glorious way possible
  • The crumb stays incredibly moist for days thanks to sour cream
  • Its elegant enough for company but simple enough for a Tuesday
02 -
  • Overmixing will make the cake tough, so fold everything in gently and stop as soon as the flour disappears
  • The peaches release a lot of juice, so even if the tester comes out with some moist peach crumb, the cake is done
  • Let it cool completely before slicing or those peach juices will run everywhere instead of staying in the cake
03 -
  • Use peaches that give slightly to gentle pressure but are not mushy
  • If the peaches are hard, let them sit on the counter for a day or two before baking

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