Description

This rustic peach cake features a buttery, tender crumb enriched with sour cream and loaded with juicy summer fruit. It is a simple, one-pan dessert that transitions perfectly from a casual morning coffee treat to an elegant after-dinner delight.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 to 3 cups fresh peaches, sliced

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Instructions

Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
In a medium-sized bowl, whisk together the flour, baking powder, and salt; set aside.
Using a stand mixer or hand mixer, cream the softened butter and sugar together on medium speed for 3 minutes until light and fluffy.
Mix in the eggs one at a time, then stir in the sour cream and vanilla extract until smooth.
Turn the mixer to low and gradually add the dry ingredients, mixing only until no white streaks remains.
Gently fold three-quarters of the peach slices into the batter and spread it evenly into the prepared pan.
Top the batter with the remaining peach slices and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 30 minutes to cool before serving.

Notes

For the best results, ensure your peaches are ripe but still slightly firm so they hold their shape during baking. If you prefer a crunchier top, sprinkle a tablespoon of demerara sugar over the fruit slices just before placing the pan in the oven. This cake stores beautifully at room temperature for several days, as the fruit moisture keeps the sponge soft.

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