Description
This Irresistible Summer Peach Cake is a light and buttery dessert that celebrates the sweetness of ripe, juicy peaches. With a golden, tender crumb and caramelized peach topping, it’s perfect for picnics, potlucks, or any warm-weather occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2–3 ripe peaches, sliced thin
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Arrange the peach slices in a circular pattern over the top of the batter.
- Sprinkle the brown sugar evenly over the peaches.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh, ripe peaches for the best flavor, but canned or frozen (thawed) peaches can work in a pinch.
- This cake tastes even better the next day after the flavors have melded.
- Top with whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach cake, summer dessert, fresh peach recipe, easy fruit cake, picnic cake