Description
A moist, tangy peach cake that captures summer’s essence, perfect for picnics, gatherings, or simple weeknight desserts. Using canned peaches means you can enjoy this lush cake all year round, though fresh or frozen peaches can be substituted for extra freshness.
Ingredients
Scale
- 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 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 to blend evenly.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until pale and fluffy (2-3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
- Fold the sour cream into the batter gently but thoroughly.
- With mixer on low speed, incorporate the dry ingredients into the wet mixture in two batches. Mix just until no streaks of flour remain.
- Gently fold the drained and chopped peaches into the batter using a spatula.
- Scrape the batter into the prepared cake pan and smooth the top. Bake 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 onto a cooling rack. Allow to cool completely.
- Make the glaze by whisking together powdered sugar and peach juice until smooth and pourable. Drizzle over the cooled cake.
Notes
- Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter and even baking.
- Don’t overmix: Mix the batter just until ingredients are combined to avoid a dense cake.
- Glaze consistency: If too thin, add more powdered sugar; if too thick, add peach juice a teaspoon at a time.
- Juicy peaches: Gently blot canned or fresh peaches with a paper towel to keep cake from becoming too wet.
- Storage: Keep covered at room temperature for up to two days, refrigerate in an airtight container for up to five days, or freeze ungarnished cake for up to two months.
- Substitutions: Can use fresh or frozen peaches, plant-based dairy alternatives, whole wheat flour, or gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (when divided into 10 servings)
- Calories: 250-300
- Sugar: 20g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: peach cake, summer dessert, fruit cake, easy baking, canned peaches, moist cake