Description
This Fresh Peach Cake is a delightful, moist dessert that highlights the natural sweetness and juiciness of fresh peaches. Perfect for summer gatherings, the cake features a tender crumb and is studded with extra peach slices both inside and on top, making each bite bursting with fresh fruit flavor. Its light cinnamon and vanilla undertones complement the peaches beautifully, creating a charming, fruit-forward cake that pairs wonderfully with a cup of tea or a scoop of vanilla ice cream.
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
For the Peaches
- 3 cups fresh peaches, peeled and sliced (about 4 medium peaches)
- 2 tablespoons granulated sugar (to toss with peaches)
For the Topping
- 1 peach, sliced thinly for topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the peaches: Peel and slice about 3 cups of fresh peaches. Toss the peach slices with 2 tablespoons of granulated sugar to macerate and bring out their natural juices. Set aside.
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This ensures the leavening agents and spices are well distributed in the batter.
- Cream butter and sugar: Using a hand mixer or stand mixer, beat the softened butter and 1 cup sugar together on medium speed until light, fluffy, and pale in color. This step creates a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and the milk combined with sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in peaches: Gently fold the macerated peach slices into the batter, ensuring even distribution without breaking the fruit too much.
- Transfer to pan and add topping: Pour the batter into the prepared cake pan. Arrange the thin peach slices on top of the batter in a decorative pattern. Sprinkle with 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for a caramelized topping.
- Bake the cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a fragrant peach aroma.
- Cool and serve: Allow the cake to cool in the pan on a wire rack for about 15 minutes, then remove from the pan to cool completely. Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
- Use ripe but firm peaches to avoid excess moisture making the cake soggy.
- Ensure not to overmix the batter to keep the cake light and tender.
- For extra flavor, a splash of peach liqueur can be added to the batter or brushed on the cake after baking.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- To make peeling peaches easier, blanch them in boiling water for 30 seconds then transfer to ice water before peeling.
