Irresistible Summer Peach Cake
This Irresistible Summer Peach Cake is perfect for enjoying the warm weather. Its tender crumb and delightful peach flavor make it a fantastic choice for any summer gathering or simply to enjoy on a sunny afternoon. With juicy peaches mixed right into the cake, each bite feels like a sweet hug from summer.
Why Make This Recipe
Why should you make this cake? First, it’s simple and quick to prepare, making it a great option for both beginners and experienced bakers. The sweet, juicy peaches create a wonderful contrast with the rich cake batter. Plus, it’s a great way to enjoy the flavors of summer peaches, whether they’re canned or fresh. Serve it at a picnic, bring it to a barbecue, or enjoy a slice with your morning coffee.
How to Make Irresistible Summer Peach Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup canned peaches, drained and chopped
- 1/2 cup powdered sugar
- 2-3 tablespoons peach juice (from canned peaches)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together to mix well.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is pale and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring that each egg is fully mixed in before adding the next. Add the vanilla extract and mix until everything is smooth.
- Gently fold the sour cream into the batter until it is well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two parts. Mix just until there are no streaks of flour.
- Carefully fold the drained and chopped peaches into the batter using a spatula.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes. Then run a knife around the edges and invert the cake onto a cooling rack. Allow it to cool completely.
- To make the glaze, whisk together powdered sugar and peach juice until it’s smooth and pourable. Drizzle this glaze over the cooled cake.
How to Serve Irresistible Summer Peach Cake
Enjoy this cake at room temperature, cut into slices. It’s delicious on its own, but you can also top it with whipped cream or serve it with a scoop of vanilla ice cream for an extra treat.
How to Store Irresistible Summer Peach Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Make sure to keep the glaze separate if you’re storing it for later.
Tips to Make Irresistible Summer Peach Cake
- Make sure your butter is softened but not melted for the best texture.
- If using fresh peaches, be sure to peel and chop them before adding to the batter.
- For an added touch, consider adding a sprinkle of cinnamon or nutmeg for extra flavor.
Variation
You can switch up the fruit in this recipe. Try using diced apples or pears instead of peaches for a different yet delicious cake.
FAQs
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and chop them before mixing them into the batter.
Can I freeze the cake?
Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh for about 3 months.
What can I use instead of sour cream?
Plain yogurt can be a great substitute for sour cream in this recipe.
Irresistible Summer Peach Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tender crumb cake bursting with juicy peaches, perfect for summer gatherings or enjoying on a sunny afternoon.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup canned peaches, drained and chopped
- 1/2 cup powdered sugar
- 2–3 tablespoons peach juice (from canned peaches)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
- Sift together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk them together to mix well.
- Beat the softened butter and granulated sugar in a large bowl with a hand mixer or stand mixer until the mixture is pale and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring that each egg is fully mixed in before adding the next. Add the vanilla extract and mix until smooth.
- Fold the sour cream into the batter until it is well combined.
- Gradually add the dry ingredients to the wet mixture in two parts with the mixer on low speed. Mix just until there are no streaks of flour.
- Carefully fold the drained and chopped peaches into the batter using a spatula.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes. Then run a knife around the edges and invert the cake onto a cooling rack. Allow it to cool completely.
- Whisk together powdered sugar and peach juice until it’s smooth and pourable. Drizzle this glaze over the cooled cake.
Notes
Serve at room temperature, optionally topped with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: peach cake, summer dessert, easy cake recipe, fruit cake, baking, peach dessert
