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Lawrence D. Smith

Tender Golden Peach Cake

This easy peach cake features a buttery, tender crumb, sweet vanilla flavor, and juicy pieces of fresh peaches throughout.
Topped with additional peaches and an optional sprinkle of sugar, it bakes into a beautiful golden cake that's perfect for breakfast, afternoon tea, or dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour 180 g
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter 170 g, softened
  • 1 cup granulated sugar 200 g, plus extra for sprinkling if desired
  • 2 large eggs
  • ¼ cup sour cream 60 g, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups ripe peaches 400 g; about 2–3 peaches, peeled, pitted, and sliced or chopped

Equipment

  • 9-inch round cake pan
  • Medium mixing bowl
  • Large mixing bowl
  • Electric hand mixer or stand mixer with paddle attachment
  • Whisk
  • Rubber spatula
  • Kitchen scale
  • Measuring cups and spoons
  • Knife and cutting board
  • Cake stand or serving plate
  • Wooden pick or toothpick

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or baking spray, ensuring the surface is coated.
  2. Combine the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
  3. Cream the Butter: Place the softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy and smooth.
  4. Add the Sugar: Add the granulated sugar to the butter. Continue beating for about 3 minutes, until the mixture becomes light and fluffy.
  5. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the ingredients are evenly combined.
  6. Mix in the Sour Cream and Vanilla: Add the room-temperature sour cream and vanilla extract. Beat until the mixture is smooth and evenly blended.
  7. Add the Dry Mixture: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until the dry ingredients are incorporated. Avoid overmixing to help maintain a tender cake texture.
  8. Fold in the Peaches: Add approximately three-quarters of the prepared peaches to the batter. Gently fold them in with a rubber spatula until distributed throughout.
  9. Fill the Cake Pan: Transfer the batter to the prepared cake pan. Spread it evenly, making sure the batter reaches the edges of the pan.
  10. Add the Peach Topping: Scatter the remaining peaches over the surface of the batter. If desired, sprinkle a little extra granulated sugar over the top for a lightly crisp, golden finish.
  11. Bake the Cake: Place the pan in the preheated oven and bake for 45 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Cool Before Serving: Remove the cake from the oven and let it cool for at least 30 minutes before slicing and serving.
  13. Store the Cake: Once cooled, cover the cake and keep it at room temperature for up to 3 days.

Notes

  • Measure the flour accurately: For the best results, weigh the flour using a kitchen scale. If measuring by cups, fluff the flour with a spoon, spoon it into the measuring cup, and level the top with a knife to avoid packing in too much.
  • Choose ripe peaches: Use ripe peaches for their natural sweetness and juicy texture. Peel and pit them before slicing or chopping, as preferred.
  • Adjust the peach preparation: You can slice or dice the peaches for the batter and topping. Leaving the skins on is also an option if you prefer to skip peeling.
  • Bring ingredients to room temperature: Use softened butter, room-temperature sour cream, and eggs that are not cold. This helps the ingredients combine smoothly and reduces the risk of overmixing.
  • Mix gently: Once the flour mixture is added, mix only until incorporated. Excessive mixing can make the finished cake dense.
  • Use pure vanilla extract: Pure vanilla extract complements the sweetness of the peaches and enhances the cake's flavor.
  • Make the topping optional: A sprinkle of extra sugar before baking adds a lightly crisp, golden surface, but it can be omitted.
  • Try other stone fruits: If you don't have enough peaches, plums, nectarines, or apricots can be used as alternatives.
  • Allow time for cooling: Let the cake rest for at least 30 minutes before serving so it can settle and slice more easily.
  • Store properly: Cover the cooled cake and keep it at room temperature for up to 3 days.