Description
This Ultimate Peach Cake recipe offers a moist, flavorful dessert bursting with sweet, juicy peaches. Perfectly spiced with cinnamon and topped with optional turbinado sugar for a delightful crunch, this American classic is easy to prepare and ideal for summer gatherings or any time you crave a fresh fruit treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon flour (for coating peaches)
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
Fruit
- 2 cups fresh peaches (peeled and diced)
- 1 tablespoon lemon juice
Topping (Optional)
- 2 tablespoons turbinado sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well blended.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine Wet Ingredients: Mix sour cream and milk into the butter-sugar-egg mixture until the batter is smooth and creamy.
- Prepare Peaches: Toss the peeled and diced fresh peaches with lemon juice and 1 tablespoon of flour. This helps to prevent them from sinking and keeps the cake moist.
- Fold Ingredients Together: Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing. Then carefully fold in the prepared peaches to evenly distribute them within the batter.
- Transfer and Top Batter: Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Sprinkle turbinado sugar on top if using, to add a sweet, crunchy crust.
- Bake the Cake: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps maintain its structure and texture.
Notes
- Enhance the flavor by adding a pinch of nutmeg to the dry ingredients.
- Substitute half of the peaches with nectarines for a slightly different fruit variation.
- Serve the cake slightly warm accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
