Get the Recipe: Fresh Peach Cake
This fresh peach cake is an easy summer dessert with beautiful peach slices on top—perfect for parties, tea time, or even breakfast!
Ingredients
- 1½ cups (187 g) all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar, plus extra for sprinkling
- 2 large eggs, room temperature
- ¼ cup (60 g) sour cream, room temperature
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 cups ripe peaches, peeled, sliced and pits removed
- Confectioners’ sugar for dusting
Instructions
- Peel and slice the peaches (discard pit). Place them in a bowl and squeeze fresh lemon juice over them. Set aside.
- Preheat oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the eggs, sour cream, vegetable oil, vanilla extract and almond extract. Mix until combined. Scrape down the sides and the bottom of the bowl as needed.
- Add the flour mixture and mix just until combined.
- Spread half the batter into the prepared pan. Arrange half the peaches slices on top. Repeat with the batter and remaining peaches. Add a sprinkle of sugar on top if desired.
- Bake at 350℉ for 45 to 50 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Check the cake around 30 minutes and, if needed, loosely cover with aluminum foil to prevent the top from browning.
- Cool the cake in the pan for 10 minutes, then run a butter knife around the edge and remove the sides of the springform pan. Cool the cake completely. Dust with confectioner’s sugar before serving.
Notes
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 2 months. Wrap the cake in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving.
Frozen or canned peaches are not recommended as they will affect the texture of the cake.
Serving: 1slice, Calories: 392kcal, Carbohydrates: 47g, Protein: 4g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 239mg, Potassium: 152mg, Fiber: 1g, Sugar: 29g, Vitamin A: 584IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 1mg