Summer Peach Cake (Printable)

Light, moist cake loaded with juicy ripe peaches and finished with cinnamon sugar topping.

# 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp 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 tsp pure vanilla extract

→ Topping

11 - 2 tbsp granulated sugar
12 - 1/2 tsp ground cinnamon

# Steps:

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

# Expert Advice:

01 -
  • The cake stays incredibly moist for days thanks to all those juicy peaches folded inside
  • You probably have everything in your pantry right now except the fruit itself
  • It looks impressive with that beautiful spiral of peaches on top but takes almost no skill
02 -
  • Overmixing once you add the flour will make your cake tough instead of tender, so stop as soon as the flour disappears
  • The cake is done when the top springs back lightly to your touch and the edges pull away from the pan slightly
  • Letting it cool in the pan for those 10 minutes prevents the center from collapsing
03 -
  • Butter and flour your pan thoroughly even if it is nonstick, fruit cakes love to stick
  • If your peaches are very juicy, reduce the sour cream to 1/3 cup so the batter is not too wet

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