Peach Cake (Sour Cream)

peachcakepk3 Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. The cake is soft, light and moist. Each bite is bursting with flavour from the sweet, juicy peaches. Enjoy this cake with a cup of tea or as an afternoon snack.

1½ cups all-purpose flour, unbleached (180 g)
1½ tsp. baking powder
½ tsp. sea salt
¾ cup unsalted butter softened (170 g)
1 cup granulated sugar (200 g)
2 large eggs
¼ cup sour cream, room temperature (60 g)
1 Tbsp. pure vanilla extract
2 cups ripe peaches peeled, pitted and sliced or chopped (~ 2-3 peaches, 400 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9" round cake pan with butter or baking spray.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.

With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared 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. Cake can be covered and stored at room temperature for up to 3 days.

Makes 8 servings.

Cook's Notes:

I highly recommend using a scale to measure your flour as it’s the most accurate method. If you don’t have a 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.