Easy Peach Cake Recipe with Fresh Peaches
This peach cake recipe is made with fresh peaches, a buttery vanilla cake base, and baked until golden and tender. This is an easy peach cake with a versatile base that makes the perfect vessel for any fruit. This peach cake recipe is easy, beautiful, and the best peach dessert for summer.
Equipment
Ingredients
- ¾ cup unsalted butter (1 1/2 sticks) room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- ¼ cup sour cream room temperature
- 1 tbsp vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 cups ripe peaches peeled, pitted and sliced or chopped (about 2-3 peaches)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, measure out the dry ingredients and whisk together the flour, baking powder, and salt.1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl (or stand mixer with a paddle attachment), beat the room temperature butter on medium speed until smooth and creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes.¾ cup unsalted butter (1 1/2 sticks), 1 cup granulated sugar
- Add the eggs one at a time, scraping down the sides of the bowl and mixing well after each addition. Mix in the sour cream and vanilla.2 eggs, 1 tbsp vanilla extract, ¼ cup sour cream
- With the mixer on low speed, slowly add the flour mixture until just combined. Don’t over-mix.
- Gently fold in about three-quarters of the chopped or sliced peaches slices.2 cups ripe peaches peeled, pitted and sliced or chopped
- Spread the batter evenly into your prepared cake pan, then arrange the remaining peach slices on top in a nice design.
- Sprinkle with a little extra granulated sugar for a caramelized finish.
- Bake for 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes before slicing and serving. Cover leftovers and store at room temperature for up to 1 day, or in the fridge for up to 3 or 4 days.
Notes
- Room temperature is key. Let your cold ingredients (like butter, eggs, and sour cream) warm up before mixing — it helps everything blend smoothly and makes for a better cake texture.
- Butter or spray? I like to prep my pans with butter for more flavor. I simply put some butter on a paper towel and spread it in the inside of the pan until it is covered.
- To peel or not to peel? Totally up to you! Leaving the skins on adds color and saves time, but peeling works too if you prefer.
- Measure flour the right way. For best results, weigh your flour with a kitchen scale. If you don’t have one, fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife — no scooping straight from the bag (that packs it down and makes cake dense).
- Want a golden crunch? Sprinkle a little extra sugar on top before baking. It creates the prettiest crispy, caramelized finish. So good!
Nutrition
Serving: 1sliceCalories: 385kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 91mgSodium: 251mgFiber: 1gSugar: 29g
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