Peach Cake
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Peach season is here. My son and I went to a local farm and picked fresh peaches. They were so delicious and I wanted to bake something with them right away. Peach Cake is soft, moist, and loaded with peaches. This recipe is simple and made with ingredients that you can find in every kitchen. You asked me for more recipes that are easy to make and require no baking skills. This recipe is one of them.
Why You’ll Love This Recipe
- This is a simple recipe that requires minimum baking skills, like Cranberry Orange Muffins.
- Made with basic ingredients that can be found in every kitchen. Try also Madeleines or Pumpkin Cake.
- Peaches can be replaced with pears or apples. Try also Apple or Peach Macarons.
Ingredients for this recipe
- Flour. All-purpose flour was used in this recipe.
- Sugar. White granulated sugar.
- Butter. Unsalted butter at room temperature.
- Sour Cream. Room temperature sour cream. Gives moister to the cake.
- Eggs. French eggs at room temperature.
- Peaches. Large ripe peaches. Do not use frozen.
Tip from Marina: to peel peaches faster, add peaches into boiling water for one minute and then place in cold water. Skin will peel easily.
How to make this recipe
- Peel and cut fresh peaches into cubes.
- In the mixing bowl, mix and sift dry ingredients.
- Using a stand mixer with a pedal attachment, beat butter and sugar until light and fluffy. This will take about 5 minutes.
- Add eggs one at a time, allowing them to incorporate into the batter. Then add sour cream and mix all combined.
- Fold in peaches and transfer the batter into the prepared baking pan.
- Bake the peach cake in a preheated oven at 350oF for 50 minutes or until a wooden stick inserted into the center of the cake comes out clean. Let cake cool to room temperature.
- Dust with powdered sugar (optional) or glaze, and serve.
Expert Tips
- Use fresh, ripe peaches. Frozen peaches will give too much moisture, and the texture of the cake will not be the same.
- Peaches can be substituted with apples or pears.
- Measure all ingredients correctly. Use kitchen scale.
- Baking time may be different, depending on your oven. Check with the wooden stick inserted in the center of the cake.
- Use room temperature ingredients. I repeat, room temperature.
- For more flavor, add a few apricots with the peaches.
Recipe FAQ
Store Peach Cake in an air-tight container or wrapped in plastic wrap for 2-3 days. You can also freeze cake for 1-2 months.
Peach Cake is best to eat when it is at room temperature. I would not recommend eating warm. Dust cake with powdered sugar and serve with ice cream on the side. Decorate with fresh mint leaves.
More Recipes You’ll Love
If you make this Peach Cake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Peach Cake
Equipment
- 1 stand mixer or electric hand mixer
- 1 9 inch cake pan
- 1 large mixing bowl
- 1 spatula
Ingredients
- 1 ½ cup all purpose flour (180 gr)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated white sugar (200 gr)
- 1 cup unsalted butter room temperature (226 gr)
- ¼ cup sour cream room temperature (60 gr)
- 3 eggs room temperature
- 3 large peaches, peeled and cut into cubes
- 2 Tbsp powdered sugar (optional)
Instructions
How to make Peach Cake
- Preheat oven to 350oF. Spray a nine-inch cake pan with cooking spray or grease with the butter.
- In the mixing bowl, sift flour, baking powder, and salt. Set aside.
- Peel and cut peaches into cubes.
- In the bowl of a stand mixer with a pedal attachment, beat soft butter and sugar on high-medium speed until light and fluffy. About 5 minutes.
- Beat in eggs, one at a time, allowing them to incorporate into the batter before adding the next one.
- Add sour cream and mix until all combine.
- With the mixer on low speed, beat in the flour mixture.
- With the help of a spatula, fold in the peaches. Do not mix for too long.
- Transfer the batter to the prepared cake pan.
- Bake in a preheated oven at 350oF for 50 minutes or until a wooden stick inserted into the center of the cake comes out clean.
- Cool cake to room temperature.
- Dust with powdered sugar on top and serve.