Description
This Fresh Peach Cake is a moist and fruity dessert perfect for showcasing ripe peaches in a tender crumb cake. Featuring a blend of sour cream and butter for rich flavor and a soft texture, this cake is layered with fresh peach slices and baked until golden, then dusted with confectioners’ sugar for a delicate finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus extra for sprinkling
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
Fruit
- 3 ripe peaches, peeled, sliced, and pits removed
Finishing
- Confectioners’ sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan to prevent the cake from sticking.
- Prepare peaches: Peel, slice, and remove pits from the peaches. Toss the slices with a little lemon juice to keep them fresh and prevent browning while you prepare the batter.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a separate large bowl, beat the room temperature butter and sugar until the mixture is light, fluffy, and pale in color.
- Add wet ingredients: To the creamed butter and sugar, incorporate the eggs one at a time, mixing well after each addition. Then mix in the sour cream, vegetable oil, vanilla extract, and almond extract until thoroughly combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently and mixing until just combined to avoid overmixing.
- Assemble the cake: Spread half of the batter evenly into the prepared pan. Arrange half of the peach slices over the batter. Repeat with the remaining batter and peach slices. Sprinkle a little granulated sugar on top of the cake for a light crust.
- Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil to prevent burning.
- Cool and finish: Allow the cake to cool in the pan for 10 minutes. Remove the springform pan sides and let the cake cool completely on a wire rack. Before serving, dust the top with confectioners’ sugar for a delicate, sweet finish.
Notes
- Using ripe, but firm peaches ensures that the slices hold their shape during baking.
- Lemon juice on peach slices prevents discoloration and adds a hint of brightness.
- Room temperature ingredients help create a smooth batter and tender crumb.
- If you don’t have a springform pan, a regular 9-inch cake pan can be used but the cake may be harder to remove.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
