Summer Peach Cake (Print version)

Light moist cake bursting with juicy summer peaches, perfect for refreshing dessert or afternoon treat.

# What you need:

→ 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, at 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.
03 - Beat melted butter and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
04 - Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
05 - Gently fold in two-thirds of the peach slices.
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 small bowl. Sprinkle evenly over peaches.
08 - Bake for 38-42 minutes until toothpick inserted in center comes out clean and top is golden brown.
09 - Cool in pan for 10 minutes. Run knife around edge and release onto wire rack to cool completely. Serve slightly warm or at room temperature.

# Expert advice:

01 -
  • The cake stays incredibly moist thanks to sour cream and melted butter
  • Fresh peaches turn tender and sweet while baking, creating pockets of fruit in every bite
02 -
  • Overmixing the batter makes the cake tough, so stop as soon as flour disappears
  • Fold the peaches in gently to keep them from breaking apart too much
03 -
  • Peel peaches easily by blanching them in boiling water for 30 seconds then plunging into ice water
  • If peaches are too firm, let them sit on the counter for a day before baking

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