Description
This easy-to-bake fresh peach cake recipe delivers a moist, tender crumb bursting with sweet, juicy peaches. It’s the perfect dessert to celebrate the flavors of summer, delightful both warm and at room temperature.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour, plus 1 tablespoon for peaches
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar, divided
- 2 large eggs, room temperature
- ½ cup (120g) sour cream, full-fat, room temperature
- 1 teaspoon pure vanilla extract
- 3–4 fresh ripe peaches, peeled, pitted, and sliced (about 3 cups)
Instructions
- Step 1: Prep Oven, Pan & Peaches. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or 9×9 inch square pan. In a medium bowl, toss sliced peaches with 2 tablespoons granulated sugar and 1 tablespoon flour. Set aside.
- Step 2: Mix Dry Ingredients. In a large bowl, whisk together remaining flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 3: Cream Butter and Wet Ingredients. In a separate large bowl, beat melted butter and remaining granulated sugar until light. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined.
- Step 4: Combine Wet and Dry. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Step 5: Assemble and Bake. Pour two-thirds of batter into pan. Arrange half the peaches over batter. Spoon remaining batter over peaches, then arrange remaining peaches on top. Bake 50-60 minutes, or until a wooden skewer comes out with moist crumbs. Cool completely before slicing.
- Prep Time: 20 mins
- Cook Time: 50 mins