Description
Indulge in a rustic and tender Peach Cake that combines the richness of sour cream with juicy, sun-ripened fruit. This simple one-pan dessert delivers a melt-in-your-mouth texture with minimal effort, making it the perfect treat for any weekday craving.
Ingredients
- 2 cups ripe peaches, peeled and sliced
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar, plus extra for sprinkling
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl or stand mixer, cream the softened butter and sugar on medium speed for about 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each, then mix in the sour cream and vanilla extract.
- Lower the mixer speed and gradually add the flour mixture, stopping as soon as the streaks of flour disappear.
- Gently fold in three-quarters of the peach slices by hand to avoid crushing the fruit.
- Spread the batter into the prepared pan, top with the remaining peach slices and a light sprinkle of sugar, then bake for 45 minutes or until a toothpick comes out clean.
Notes
To ensure a perfectly even crumb, allow your refrigerated ingredients like eggs and sour cream to reach room temperature before mixing. If your peaches are extremely juicy, you can toss them in a teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom of the pan.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American