Summer Peach Cake (Printable)
Light, moist cake loaded with fresh summer peaches and warm cinnamon sugar. Ready in under an hour.
# 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 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat melted butter and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
04 - Fold dry ingredients into wet ingredients until just combined. Do not overmix.
05 - Gently fold in two-thirds of the peach slices.
06 - Pour batter into prepared pan and smooth top. Arrange remaining peach slices on top in a circular pattern.
07 - Mix sugar and cinnamon in a small bowl. Sprinkle evenly over peaches.
08 - Bake for 38-42 minutes until toothpick inserted into center comes out clean and top is golden brown.
09 - Cool in pan for 10 minutes. Run knife around edge and release cake onto wire rack to cool completely.
10 - Serve slightly warm or at room temperature, plain or with whipped cream.
# Expert Suggestions:
01 -
- The cake stays incredibly moist for days thanks to all those juicy peaches folded inside
- That cinnamon sugar crust on top creates the most delightful crunchy contrast to the tender crumb
02 -
- Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
- Room temperature eggs incorporate much better than cold ones straight from the fridge
03 -
- If your peaches arent quite ripe enough, let them sit on the counter for a day before baking
- Line the bottom of your pan with parchment paper for guaranteed easy removal