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Irresistible Summer Peach Cake

A light and fluffy peach cake that perfectly embodies the joys of summer. Easy to make and deliciously sweet, it's the ideal dessert for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups peeled and sliced fresh peaches (about 3-4 medium peaches)
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups sour cream
  • 0.5 tsp cinnamon (optional)
  • Powdered sugar for dusting (optional) For an extra fancy touch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing in the vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Gradually mix the dry ingredients into the butter mixture.
  5. Fold in the sour cream and gently add the peach slices, mixing just enough to incorporate without breaking them.
  6. Pour the mixture into the prepared baking dish and spread it evenly.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  3. Dust with powdered sugar before serving if desired.

Notes

For best results, use fresh peaches and enjoy the cake with a scoop of vanilla ice cream or a dollop of whipped cream. Keep leftovers airtight at room temperature for up to 2 days, or refrigerated for about 5 days.