“This Irresistible Summer Peach Cake captures the essence of the season with its juicy, ripe peaches and tender, moist crumb. Each bite is a delightful combination of sweet and slightly tangy flavors, balanced perfectly by the warmth of cinnamon and the richness of a buttery cake base. The caramelized brown sugar topping adds an extra layer of indulgence, making this cake a perfect treat for summer gatherings or a simple afternoon indulgence. Whether enjoyed warm with a scoop of vanilla ice cream or on its own, this cake is sure to be a hit and a new favorite in your baking repertoire.”
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2-3 ripe peaches, peeled, pitted, and sliced
For the topping:
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined. Do not overmix.
- Prepare the Topping: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until well combined.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly. Arrange a layer of peach slices over the batter. Pour the remaining batter over the peaches and spread evenly. Arrange the remaining peach slices on top of the batter. Sprinkle the topping mixture over the peaches.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
