A surefire recipe for summertime sweetness.
Peach cake is a fabulous use of fresh peaches—especially in the summer, when they’re in season. I guarantee that once you experience the simple wholesomeness and golden, fluffy sweetness of this cake, it will be a regular summer recipe in your house. For me, this recipe is a great excuse to stay inside on a particularly hot day, crank the air conditioning, and devote my afternoon to baking. I even enlist my family to help peel and pit the peaches.
P.S. Did you know that you can go peach picking in the summer just like you would go apple picking in the fall? Run to your computer and research if any farms near you offer it! It’s a relaxing and wholesome family activity.
There are a few different finishing options for this peach cake. You can serve it as is with a dollop of vanilla or cinnamon ice cream. You can use a sifter to dust your cake with powdered sugar (I love this option, since it’s such an easy task but makes the cake look elegant). You can also make a simple honey glaze with honey, white or brown sugar, and butter.
Is This Peach Cake Healthy?
No, cake isn’t healthy and is best enjoyed in moderation. That being said, peaches contribute fiber, vitamin C, and beta-carotene. If you want to make it healthier, you can replace sour cream with Greek yogurt for a boost of protein and fewer calories. With the right portions, this dessert is a superb way to enjoy something sweet after dinner or even for breakfast with a side of yogurt.
To make this dish gluten-free, all-purpose flour can be replaced with a trusty gluten-free mix.
Get Lacy With It
Have I mentioned how much I love working with powdered sugar? One decorating hack I’m obsessed with is to use a lace or paper doily to make an intricate pattern on your cake. It looks complex, but it’s so simple! Just place your doily on the cake, dust with powdered sugar, then carefully remove your doily. You can buy paper doilies at the craft store or on the website of any major retailer where you would buy home decor.
How Do I Store Leftovers?
Leftovers can be covered and stored at room temperature for up to 3 days. Alternatively, they can go in an airtight container in the fridge for up to 5 days or in the freezer for 3 months. I recommend eating this cake as soon as possible after baking for the best results. Over time, it might get soggy or overly dry, depending on the environment it’s stored in.
Serving Suggestions
Aside from a dollop of vanilla ice cream, what else goes good with this golden cake?
Well, if you’re seeking something even sweeter than a honey glaze to go on top, Greek Yogurt Frosting is a light and fluffy option that’s also full of protein.
A fun and complementary side would be a Coffee Smoothie, offering a dark, rich kind of flavor to the cake’s sweetness.
For a peachy breakfast version of this recipe, check out Peach Muffins.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 cups fresh peaches peeled, pitted, and sliced
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in sour cream and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the sliced peaches.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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