Summer Peach Cake (Printable)

Moist vanilla cake layered with fresh ripe peaches and finished with cinnamon sugar topping. A simple yet elegant summer dessert.

# What You'll Need:

→ Fruits

01 - 3 large ripe peaches, peeled, pitted, and sliced

→ Dry Ingredients

02 - 1 1/2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, at room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 tsp pure vanilla extract

→ Topping

11 - 2 tbsp granulated sugar
12 - 1/2 tsp ground cinnamon

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
04 - Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix the batter.
05 - Gently fold in two-thirds of the peach slices into the batter.
06 - Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top of the batter in a circular pattern.
07 - In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle evenly over the peaches.
08 - Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the cake onto a wire rack to cool completely.
10 - Serve slightly warm or at room temperature, plain or with a dollop of whipped cream.

# Expert Suggestions:

01 -
  • The texture is impossibly moist with tender bits of peach tucked into every bite
  • It comes together quickly but looks like something from a fancy pastry case
  • The cinnamon sugar topping creates this magical crunch that contrasts perfectly with the soft cake
02 -
  • Overmixing will make your cake tough, so stop folding as soon as the flour streaks disappear
  • Fresh ripe peaches are crucial because they will soften and release moisture while baking, creating those tender pockets throughout
  • The cake is done when the top springs back lightly when touched and the edges pull away from the pan slightly
03 -
  • Peeling peaches is easier if you blanch them in boiling water for 30 seconds then plunge into ice water
  • Room temperature eggs incorporate better into the batter for a more even texture
  • If your peaches are extra juicy, reduce the sour cream slightly by a tablespoon to prevent a soggy center

Return