This Easy Fresh Peach Cake is a cozy treat packed with sweet and juicy peaches. It’s simple to make, combining soft cake with extra peach goodness for a delightful flavor!
Who can say no to extra peaches? I usually end up munching on them while I bake! This cake is perfect with a scoop of vanilla ice cream on top for those warm, sunny days!
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this cake! Choose ripe, juicy ones for the best flavor. If peaches aren’t available, you could use nectarines or even canned peaches (just drain them well).
Butter: Unsalted butter gives a rich taste. If you’re trying to cut back on dairy, use a plant-based butter or even applesauce for a healthier twist. Just note the texture may change slightly.
Sour Cream or Greek Yogurt: This adds moisture and tang. If you want a lighter option, you can substitute with low-fat yogurt or buttermilk. However, the cake may be less dense.
Granulated Sugar: You can replace some of the sugar with brown sugar for a hint of molasses flavor. For a low-calorie option, consider a sugar substitute, but ensure it measures similarly.
How Do I Get the Best Texture for My Cake?
The key to a moist and fluffy texture lies in how you mix your batter and how you handle the ingredients. Here are some tips:
- Make sure your butter is really softened (but not melted) for easy creaming with the sugar. This helps incorporate air for lightness.
- Mix the eggs in one at a time. This allows each egg to fully blend before adding the next, ensuring a fluffy cake.
- Alternate adding dry ingredients and sour cream to keep the batter from overmixing. Mix just until combined for the best texture.
- Incorporate peaches gently to avoid breaking them up. This keeps your cake balanced with fruit pieces.
Easy Fresh Peach Cake with Extra Peaches
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 3-4 ripe peaches, peeled and sliced (divided, some for batter and some for topping)
For Finishing Touches:
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish (optional)
How Much Time Will You Need?
This cake takes about 15 minutes of preparation time and 45-55 minutes of baking. After that, allow another 15 minutes to cool in the pan and fully cool on a wire rack before serving. So, you’re looking at about 1.5 hours from start to finish for this delightful dessert!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, and then line the bottom with parchment paper. This will help you easily remove the cake once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
Now, take a large bowl and add the softened butter and granulated sugar. Using an electric mixer, cream these together for about 3-4 minutes until it’s light and fluffy—that’s where the magic happens!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then mix in the vanilla extract for that lovely aroma!
5. Combine Dry and Wet Ingredients:
Next, gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Remember, mix just until combined! Overmixing can make your cake tough.
6. Fold in the Peaches:
Now it’s time for the peaches! Gently fold in about 1 to 1 1/2 cups of sliced peaches into the batter. You want to keep those chunks intact for a delicious burst of flavor in every bite!
7. Pour and Arrange:
Pour the batter into your prepared pan and smooth out the top. Take the remaining peach slices and arrange them on top of the batter for a beautiful presentation.
8. Bake the Cake:
Pop your cake into the preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is a lovely golden brown.
9. Cooling Time:
Once baked, remove the cake from the oven, and let it cool in the pan for about 15 minutes. Then take it out of the pan and allow it to cool completely on a wire rack.
10. Dust and Serve:
When your cake is completely cool, dust the top generously with powdered sugar for a sweet finish. If you’d like, you can also garnish it with fresh mint leaves for a pop of color!
11. Enjoy!
Slice into your wonderful peach cake and serve it plain, or with a scoop of vanilla ice cream or whipped cream to make it extra special. Enjoy every bite of this moist, fruity delight!
FAQ for Easy Fresh Peach Cake with Extra Peaches
Can I Use Frozen Peaches for This Cake?
Yes, you can use frozen peaches, but be sure to thaw them first and drain any excess moisture before adding them to the batter. This prevents the cake from becoming soggy!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt works great in this recipe and can add a nice tangy flavor. Just make sure it’s plain unsweetened Greek yogurt to avoid altering the sweetness of your cake.
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Let it cool completely before wrapping it tightly for freezing!
Is This Cake Suitable for a Gluten-Free Diet?
You can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps replicate the texture of regular flour. Enjoy your peach cake without the gluten!
