Irresistible Summer Peach Cake

Table of Contents

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, at room temperature
1/4 cup whole milk, at room temperature
3-4 large ripe peaches, peeled, pitted, and thinly sliced

For the Topping:

1/4 cup unsalted butter, melted
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch (optional, for thickening)

INSTRUCTION

Step 1: Prepare the Peaches

Peel and Slice:
- Peel the peaches and remove the pits. Slice them thinly and set aside.
Optional Thickening:
- If your peaches are very juicy, you can toss the slices with 1 tablespoon of cornstarch to help thicken their juices while baking.

Step 2: Prepare the Cake Batter

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, using an electric mixer, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Add Sour Cream and Milk:
- Mix in the sour cream until smooth. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 3: Assemble the Cake

Layer the Batter and Peaches:
- Spread half of the cake batter evenly in the prepared pan. Arrange half of the peach slices over the batter. Spread the remaining batter on top, smoothing it out with a spatula. Arrange the remaining peach slices on top in a decorative pattern.

Step 4: Prepare the Topping

Mix Topping Ingredients:
- In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Stir until well mixed.
Add Topping to Cake:
- Drizzle the topping mixture evenly over the peaches on top of the cake.

Step 5: Bake the Cake

Bake:
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool:
- Allow the cake to cool in the pan for about 15 minutes, then remove the sides of the springform pan (if using) and let it cool completely on a wire rack.

Step 6: Serve

Slice and Enjoy:
- Once cooled, slice the cake and serve. It’s delicious on its own, but you can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Tips and Variations

Peach Preparation:
- To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
Substitute Fruits:
- This recipe works well with other summer fruits like nectarines, plums, or a mix of berries.
Storing the Cake:
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make Ahead:
- This cake can be made a day in advance. The flavors meld beautifully as it sits.

Conclusion

This Irresistible Summer Peach Cake is a perfect way to celebrate the flavors of the season. With its moist and tender crumb, sweet and juicy peaches, and a delightful topping, it’s sure to be a hit at any gathering. Enjoy this delicious treat with family and friends, and savor the taste of summer!

By following this detailed recipe, you’ll be able to create a show-stopping summer dessert that highlights the best of seasonal peaches. Enjoy the process and the delightful taste of this irresistible peach cake!