Summer Peach Cake (Print Version)
A soft, buttery cake studded with juicy peaches and topped with a sweet glaze that's perfect for any occasion.
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup sour cream
10 -
1 cup canned peaches, drained and chopped
11 -
1/2 cup powdered sugar
12 -
2–3 tablespoons peach juice (from canned peaches)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
02 -
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to blend evenly.
03 -
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).
04 -
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.
05 -
Fold the sour cream into the batter gently but thoroughly.
06 -
With mixer on low speed, incorporate the dry ingredients into the wet mixture in two batches. Mix just until no streaks of flour remain.
07 -
Gently fold the drained and chopped peaches into the batter using a spatula.
08 -
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.
09 -
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.
10 -
Make the glaze by whisking together powdered sugar and peach juice until smooth and pourable. Drizzle over the cooled cake.
# Additional Notes:
01 -
Ensure butter, eggs, and sour cream are at room temperature for smoother batter and even baking.
02 -
Mix the batter just until ingredients are combined to avoid a dense cake.
03 -
If the glaze is too thin, add more powdered sugar; if too thick, add peach juice a teaspoon at a time.
04 -
Gently blot canned or fresh peaches with a paper towel to prevent the cake from becoming too wet.
05 -
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.