Description

This classic peach cake features a tender, buttery crumb made extra moist with sour cream and loaded with fresh, juicy fruit. It is a simple yet elegant dessert that captures the essence of summer and tastes even better the next day.

Ingredients

2 cups fresh ripe peaches, peeled and sliced
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, followed by the sour cream and vanilla extract, mixing until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined, then gently stir in the majority of the peach slices.
Transfer the batter to the prepared pan, arrange the remaining peaches on top, and bake for 45 minutes or until a toothpick comes out clean.

Notes

Ensure all your refrigerated ingredients like eggs and sour cream are at room temperature before starting to prevent the batter from breaking. If your peaches are particularly ripe and juicy, you can lightly dust them with flour before folding them in to ensure they stay suspended in the cake.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American