Peach Cake
A moist and tender Summer Peach Cake bursting with juicy fresh peaches and warm spices, perfect for celebrating peach season. This recipe balances sweet peaches with a soft crumb and can be easily customized with toppings or variations. Ideal for picnics, family gatherings, or a light dessert any time of year.
Equipment
- 8- or 9-inch round or square cake pan
- Mixing bowls
- Stand mixer or hand mixer
- Measuring Cups and Spoons
- Spatula and whisk
- Cooling rack
- Knife and cutting board (for peeling and slicing peaches)
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, softened (or substitute half with oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 cups fresh peaches, peeled and sliced (about 3 medium peaches)
- Optional: 2 tbsp peach puree or jam (for extra peach flavor)
Instructions
- reheat oven to 350°F (175°C). Grease and flour your cake pan or line with parchment paper.
- Prepare peaches: Peel and slice peaches. Optional: macerate with 1 tbsp sugar and a splash of lemon juice for 10 minutes.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars: Using a mixer, beat butter and sugars until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then vanilla extract.
- Combine wet and dry: Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix gently until just combined.
- Fold in peaches: Gently fold sliced peaches and optional peach puree into the batter without overmixing.
- Bake: Pour batter into prepared pan and bake for 40–50 minutes, or until a toothpick inserted comes out clean. Rotate pan halfway if necessary for even baking.
- Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For a more intense peach flavor, add a tablespoon of peach jam or puree to the batter.
- Macerating peaches with sugar helps retain moisture and enhances natural sweetness.
- Substitute half the butter with oil for a moister texture.
- Use freestone peaches for easier peeling and slicing.
- This cake pairs beautifully with vanilla ice cream or whipped cream.
- Store leftovers wrapped in plastic wrap in the fridge for up to 4 days, or freeze for longer storage.