rita'skitchen

Peach Cake

  • Baking
  • Breads
  • Sweets
Number of servings: 8
Prep time: 10 min.
Cooking time: 45 min.

Peach Cake

With peach season upon us, we are always looking for great ways to use peaches (we usually get a five-gallon bucket as a gift). This recipe met the picky husband’s desire for peach and a less artificially sweetened cake

Half of our peach gift

Soft, light, and tender, this Peach Cake is perfect for any occasion, from breakfast to dessert. Filled with sweet, juicy peaches, everyone will reach for a second slice!

ingredients

  • 1.5Cups

    All purpose flour

  • 1.5Teaspoons

    Baking soda

  • 1/2Teaspoon

    Salt

  • 3/4Cup

    Softened, unslated butter

  • 1Cup

    Granulated sugar

  • 2large

    Eggs

  • 1/4Cup

    Sour cream

  • 1Tablespoon

    Vanilla extract

  • 2Cups

    Ripe peaches peeled, pitted, and sliced or chopped. I added a little extra.

instructions

  1. Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.
  4. With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.
  5. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days.

notes

  • I highly recommend using a scale to measure your flour, as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
  • You can peel the peaches or leave the skins on. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping.
  • Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix more easily and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake.
  • Pure vanilla extract will enhance the peach cake’s flavor more than artificial vanilla.
  • Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden brown top.
  • If you do not have enough peaches, try adding plums, nectarines, or apricots!

Original recipe courtesy of Preppy Kitchen