Summer Peach Cake (Print Version)

A light, moist cake loaded with fresh peaches and topped with cinnamon sugar. Perfect for summer gatherings.

# What You Need:

→ Fruits

01 - 3 large ripe peaches, peeled, pitted, and sliced

→ Dry Ingredients

02 - 1 1/2 cups all-purpose flour
03 - 1 cup granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, at room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1 tsp pure vanilla extract

→ Topping

11 - 2 tbsp granulated sugar
12 - 1/2 tsp ground cinnamon

# How to Prepare:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat together the melted butter and sugar until smooth. Add the eggs, one at a time, mixing well after each. Stir in the sour cream and vanilla extract.
04 - Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
05 - Gently fold in two-thirds of the peach slices.
06 - Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top of the batter in a circular pattern.
07 - In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle evenly over the peaches.
08 - Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the cake onto a wire rack to cool completely. Serve slightly warm or at room temperature, plain or with a dollop of whipped cream.

# Expert Advice:

01 -
  • The cake stays incredibly moist for days thanks to the juicy peaches folded throughout the batter
  • That cinnamon sugar topping creates this irresistible crispy layer against the tender crumb
  • It comes together in under an hour but looks like something from a fancy bakery
02 -
  • Overmixing the batter will make your cake tough instead of tender, so stop as soon as the flour disappears
  • Room temperature ingredients blend more easily and create a more even texture throughout the cake
  • The cake is done when a toothpick comes out clean, but the center should still feel slightly soft as it will continue cooking while cooling
03 -
  • Peel the peaches easily by blanching them in boiling water for 30 seconds, then plunging into ice water, the skins will slip right off
  • If your peaches are especially juicy, reduce the baking time by a few minutes and check for doneness early to avoid a soggy center
  • Line the bottom of your pan with parchment paper for guaranteed easy removal every single time

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