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Summer Peach Cake

Summer Peach Cake That's Moist, Tangy, and Oh-So Irresistible

Discover the perfect Summer Peach Cake that is moist, tangy, and absolutely irresistible, using fresh or frozen peaches.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Substitute with whole wheat flour for a nutty flavor.
  • 1.5 teaspoons baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon baking soda Helps achieve the cake's rise and browning.
  • 0.5 teaspoon salt Enhances the sweetness of the peaches.
  • 0.5 cups unsalted butter, softened Can substitute with coconut oil for a dairy-free option.
  • 0.5 cups granulated sugar Adjust to taste if using sweeter fruit.
  • 2 large eggs Provides moisture and binds the ingredients.
  • 1 teaspoon vanilla extract Can be replaced with almond extract for an exciting twist.
  • 0.5 cups sour cream Substitute with Greek yogurt for a lighter option.
  • 1 cups canned peaches, drained and chopped Fresh or frozen peaches can be used.
For the Glaze
  • 0.5 cups powdered sugar Provides sweetness and a glossy finish.
  • 2-3 tablespoons peach juice Swap with lemon juice for a zesty kick.

Equipment

  • 8 or 9-inch round cake pan
  • Mixing Bowls
  • electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for Summer Peach Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8- or 9-inch round cake pan, lining it with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
  5. Fold in sour cream until well combined.
  6. Gradually add dry ingredients to the wet mixture in two batches, mixing on low until just combined.
  7. Gently fold in chopped peaches.
  8. Pour the batter into the prepared pan and bake for 35-40 minutes, checking for doneness.
  9. Allow to cool in the pan for 10-15 minutes, then transfer to a cooling rack.
  10. In a small bowl, whisk together powdered sugar and peach juice until smooth to prepare the glaze.
  11. Once cooled, drizzle the glaze over the cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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