Irresistible Summer Peach Cake: A Sweet Slice of Summer!

Summer is synonymous with fresh, juicy peaches, and what better way to celebrate the season than with a delicious peach cake? This moist, tender cake is loaded with sweet peach slices and topped with a golden, slightly crispy finish. Perfect for brunch, dessert, or a simple coffee companion, this peach cake is as versatile as it is delicious. Let’s dive into this sweet slice of summer!

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 2 cups fresh peaches, peeled and sliced
• For the topping:
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Equipment

• 9-inch round cake pan or springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Wet Ingredients

1. Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the sour cream or Greek yogurt until fully combined.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.

Step 6: Assemble the Cake

1. Spread the batter evenly into the prepared pan. Arrange the peach slices in a circular pattern on top of the batter. Sprinkle the sugar-cinnamon mixture evenly over the peaches.

Step 7: Bake

1. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool and Serve

1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Tips

• For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• If fresh peaches aren’t available, canned or frozen peaches (thawed and drained) can be used.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

This summer peach cake is the perfect way to showcase the season’s star fruit. Its soft crumb, juicy peaches, and hint of cinnamon make it a delightful treat for any occasion. Whether you’re hosting a summer gathering or simply treating yourself, this cake is guaranteed to be a hit. Bake it today and enjoy the sweet taste of summer!

Irresistible Summer Peach Cake: A Sweet Slice of Summer!

Savor the sweetness of summer with this irresistible peach cake recipe! Bursting with juicy peaches and a soft, buttery crumb, it’s the ultimate seasonal dessert.

Print Recipe Pin Recipe

Equipment

• 9-inch round cake pan or springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula

Ingredients

  

• For the cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 2 cups fresh peaches peeled and sliced
• For the topping:
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Instructions

 

• Step 1: Preheat the Oven
• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
• Step 2: Prepare the Dry Ingredients
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Step 3: Cream Butter and Sugar
• In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
• Step 4: Add Wet Ingredients
• Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the sour cream or Greek yogurt until fully combined.
• Step 5: Combine Wet and Dry Ingredients
• Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
• Step 6: Assemble the Cake
• Spread the batter evenly into the prepared pan. Arrange the peach slices in a circular pattern on top of the batter. Sprinkle the sugar-cinnamon mixture evenly over the peaches.
• Step 7: Bake
• Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Step 8: Cool and Serve
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.