The Most Delicious Peach Cake

Description:

This peach cake is soft, buttery, and bursting with juicy peaches in every bite. With a tender crumb and golden, caramelized top, it’s the kind of rustic dessert that feels like a hug from a summer afternoon. Whether made with fresh, canned, or frozen peaches, this simple yet irresistible cake is perfect for dessert, breakfast, or a sweet snack with coffee or tea.

Origin:

Peach cakes are beloved across many cuisines, particularly in the Southern United States and Europe, where seasonal fruit is folded into simple sponge or butter cakes. This recipe takes inspiration from classic American farmhouse baking, where ripe fruit is the hero and the cake is the perfect vehicle for showcasing it.

Ingredients (Quantities):

For the Cake:

1½ cups (180g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) sour cream or plain yogurt
2 cups (about 3 large) fresh ripe peaches, peeled and sliced (or use frozen/thawed or well-drained canned peaches)

For the Topping:

2 tablespoons brown sugar
½ teaspoon cinnamon
Optional: 1 tablespoon melted butter to brush the top before baking

Optional Ingredients:

¼ teaspoon almond extract (pairs beautifully with peaches)
Sliced almonds or chopped pecans (for a crunchy topping)
A pinch of nutmeg in the batter
Whipped cream or vanilla ice cream for serving
Powdered sugar for dusting

Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs, one at a time, then add vanilla extract (and almond extract if using).
Mix in the sour cream until smooth.
Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
Fold in half of the sliced peaches gently into the batter.
Pour batter into prepared pan and smooth the top. Arrange the remaining peaches in a decorative pattern on top.
Mix the brown sugar and cinnamon, then sprinkle evenly over the peaches. Brush with melted butter if desired.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Tips for Success:

Use ripe but firm peaches for best texture. If they’re very juicy, pat slices dry before adding.
Don’t overmix the batter to keep the cake tender.
For extra peach flavor, roast peach slices briefly before folding them in.
If using canned peaches, drain very well and pat dry.
Serve slightly warm for ultimate flavor.