This peach cake is always my go-to summer recipe as it’s perfect for any occasion. You can enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert! The tangy, juicy sweet peaches pair wonderfully with the cake, and once you take that first bite, there won’t be a crumb left on your plate. Want another fruity dessert recipe to enjoy this summer? Try my cherry pie recipe, blueberry coffee cake recipe, or strawberry cobbler recipe.
What You Need to Make This Recipe
Flour — you do not need anything fancy, just all-purpose flour for this cake. Baking powder — make sure the baking powder is fresh. Since the peaches are heavy, you’ll need baking powder to help the cake rise. Butter — use unsalted butter to control the amount of salt added to the peach cake. Be sure to have your butter at room temperature so you can easily cream it. Room temperature butter should make a slight indent when pressed with your finger. Eggs — eggs help the cake rise and provide moisture. Sour cream — the sour cream gives the cake a light, tender, and moist crumb. If you don’t have sour cream, you can make sour cream with 3 simple ingredients. Peaches — you need ripe peaches for the best flavor. If you squeeze them and they feel firm, then they’re not ready to use. When the peaches give to gentle pressure, they’re ripe.
How to Make Peach Cake
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Then add the eggs one at a time before beating in the sour cream and vanilla. With the mixer on low speed, gradually add the flour mixture until combined.
Clean and slice or chop the peaches.
Fold three-quarters of the peaches into the batter.
Spread the batter into a greased 9-inch cake pan.
Sprinkle the top with the remaining peaches and additional sugar, if desired. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.
Pro Tips for Making This Recipe
I highly recommend using a kitchen scale to measure your flour correctly as it’s the most accurate method. If you don’t have a digital scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup. You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping. Bring cold ingredients to room temperature before mixing them into the batter. This will make them mix easier and avoid accidentally overmixing the batter. Overmixed batter will lead to a dense cake. Pure vanilla extract will enhance the flavors of the peach cake more than artificial vanilla. Sprinkling the top of the cake with extra sugar is optional but will yield a crispy, golden brown top. If you do not have enough peaches, try adding plums, nectarines, or apricots!
Can I use canned or frozen peaches?
While I prefer fresh peaches, you can swap for canned or frozen peaches if they’re not in season. If using canned peaches, drain and pat dry the peaches before adding them to the batter. The cake will take on some of the flavor from the syrup that’s on the canned peaches. If using frozen peaches, thaw and drain as well.
How do I store leftover cake?
Any leftover peach cake can be covered and stored at room temperature for up to 3 days. You can also refrigerate the cake if you’d like for it to last longer.
Can I freeze this cake?
You sure can! Once completely cooled, wrap the peach cake tightly with plastic and transfer it to a freezer-safe container or bag. Freeze for up to 3 months. If you’ve tried this Peach Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
