Description
A light and fluffy peach cake perfect for summer, topped with a buttery peach glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup canned peaches, drained and chopped
- 1/2 cup powdered sugar
- 2–3 tablespoons peach juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8 or 9-inch round cake pan.
- Mix the dry ingredients: sift together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together until pale and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing fully after each, then add the vanilla.
- Combine the sour cream gently into the batter.
- Incorporate the dry ingredients gradually, mixing until just combined.
- Fold in the chopped peaches gently.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool the cake for 10-15 minutes in the pan, then invert and cool completely.
- Make the glaze by whisking powdered sugar with peach juice until smooth, then drizzle over the cooled cake.
Notes
Top with whipped cream or ice cream for extra delight. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg