Description
A moist and tender Fresh Peach Cake featuring ripe peach slices layered within a buttery vanilla-almond flavored batter. This 9-inch springform pan cake is perfect for showcasing fresh peaches, offering a delicate balance of sweetness and fruitiness, topped with a light dusting of confectioners’ sugar.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus extra for sprinkling
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
Fruit
- 3 ripe peaches, peeled, sliced, and pits removed
Finishing
- Confectioners’ sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Prepare Peaches: Peel, slice, and remove pits from the peaches. Toss the peach slices with a little lemon juice to prevent browning while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and 1 cup granulated sugar together until the mixture is light, fluffy, and creamy.
- Add Wet Ingredients: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then add sour cream, vegetable oil, vanilla extract, and almond extract; mix until well combined.
- Combine Batter: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined without overmixing to maintain a tender crumb.
- Layer Batter and Peaches: Spread half of the batter evenly into the prepared springform pan. Arrange half of the peach slices over the batter. Repeat by spreading the remaining batter and topping with the remaining peach slices. Sprinkle a little granulated sugar on top for a slight crunch and sweetness.
- Bake: Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil partway through baking.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then carefully remove the springform pan rim and let the cake cool completely before dusting with confectioners’ sugar. Serve and enjoy!
Notes
- Using room temperature ingredients helps the batter blend smoothly and results in a lighter texture.
- Tossing peach slices with lemon juice prevents browning and keeps the fruit looking fresh in the cake.
- Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
- If baking time varies, start checking doneness at 40 minutes to avoid overbaking.
- You can substitute sour cream with Greek yogurt in equal amounts for a slightly tangier taste.
