Description
My easy peach cake recipe is the ultimate throw together dessert that looks super fancy but is a super low lift. A tender butter cake is topped with either fresh or canned peaches (both work beautifully!) and then baked into the most amazing cake - I almost never have leftovers!
Ingredients
Scale
- 150g unsalted butter, at room temperature
- 320g granulated sugar
- 1 Tbsp vanilla extract or vanilla bean paste
- 2 large eggs (about 110g, not including the shell), at room temperature
- 165g sour cream, at room temperature
- 250g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp kosher salt (use less if you are using table salt or salted butter
- About 3 fresh peaches, cut into segments (I cut each peach into quarters then cut each quarter into 3 so I get 12 slices per peach), or 4-5 good quality canned peach halves in syrup, patted dry and cut into segments
- Extra granulated sugar for sprinkling (optional), I only do this for fresh peaches.
Instructions
- Preheat the oven to 330°f / 165°c. Grease the bottom and sides and line a 10" (25cm) round cake pan with a parchment paper circle. I like to add two strips of parchment paper underneath the round to form a little 'sling' to easily remove the cake later, and clip them down extending the parchment paper over the edges of the pan so that you can use them as a sling later to remove the cake. I like to clip down the edges with little binder clips. This can also be made in a 9" square pan - if I am using this I like to extend the paper over the edges and clip it down to make the cake easy to remove.
- In the bowl of a stand mixer or in a large bowl using an electric mixer, cream together the butter, sugar, and vanilla on medium to high speed until very light and fluffy. Add the eggs one at a time, mixing to combine between each, then beat the mix for a further 2-3 minutes on high speed until it has thickened up, and is very light.
- Measure out the sour cream into a small bowl. In a medium bowl, combine the flour, baking powder, and salt.
- Alternately add the flour mixture and the sour cream, starting and ending with the flour - add the flour in three additions and the sour cream in two, and briefly mix between additions. Switch to a spatula and give the mixture a few turns to ensure that it is evenly mixed.
- Transfer the mix to the prepared pan and smooth down with a spatula or the back of a spoon, making sure that there are no large air bubbles in the mixture.
- Top with the sliced peaches, arranging in a pattern that you like. Sprinkle with granulated sugar if using.
- Bake the peach cake for about 55 minutes, checking after 50, until a skewer inserted into the cake (not a peach) in the middle comes out clean with a few moist crumbs attached.
- Remove from the oven and allow to cool in the pan, then remove from the pan using the slings you made and transfer to a serving platter. Serve with a dusting of icing sugar, cream, ice cream, or greek yoghurt.
- Store leftovers lightly covered or in an airtight container at room temperature for up to 3 days.
Notes
Finishing options
I love to finish this peach cake off with a passionfruit ice cream topping we can get here in the supermarket (the brand is delmaine), but it is also delicious if you wanted to gently warm some jam and then brush over the cake when it is hot from the oven. Leave it to cool and then you have a perfect glazed cake! Leaving it plain also works, or you can add a little dusting of icing sugar.