Why You’ll Love This Recipe

This peach cake is the perfect way to showcase the best of summer fruits. The combination of fresh peaches, cinnamon, and vanilla creates a light and refreshing dessert that isn’t overly sweet, making it ideal for a warm day. It’s easy to make and requires simple ingredients, but the result is nothing short of spectacular. Whether you’re serving it as a casual afternoon snack or a dessert for a dinner party, this cake will be a hit with everyone. It’s also versatile—serve it with whipped cream, a scoop of ice cream, or simply enjoy it on its own!

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream or plain yogurt

  • 2 cups fresh peaches, peeled, pitted, and diced

  • 2 tablespoons all-purpose flour (for coating peaches)

  • 1 tablespoon brown sugar (for topping, optional)

  • Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.

  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

  3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. You can use an electric hand mixer or stand mixer for this step.

  4. Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.

  5. Alternate dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or yogurt). Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter.

  6. Prepare the peaches: In a small bowl, toss the diced peaches with 2 tablespoons of flour to coat them. This will help prevent the peaches from sinking to the bottom of the cake during baking.

  7. Fold in the peaches: Gently fold the floured peaches into the batter. Be careful not to break the fruit pieces.

  8. Pour into the pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. If desired, sprinkle the top with a tablespoon of brown sugar for a sweet, caramelized topping.

  9. Bake the cake: Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and slightly puffed.

  10. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired.

  11. Enjoy: Slice and enjoy this light, fruity cake with a cup of tea, coffee, or a scoop of vanilla ice cream!

Servings and Timing

  • Servings: 8-10

  • Preparation time: 15 minutes

  • Baking time: 40-45 minutes

  • Total time: 1 hour

Variations

  • Topping ideas: Top the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an indulgent treat.

  • Add nuts: For extra texture, fold in chopped nuts like walnuts or pecans into the batter along with the peaches.

  • Peach glaze: Make a peach glaze by combining peach preserves with a little water or lemon juice and drizzling it over the cooled cake for extra peach flavor.

  • Vegan version: Substitute the butter with vegan butter, eggs with flax eggs, and sour cream with a non-dairy yogurt for a vegan-friendly version of this cake.

  • Gluten-free version: Use a gluten-free all-purpose flour blend to make the cake gluten-free, ensuring all other ingredients are also gluten-free.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to 5 days.

  • Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, and store in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to serve.

FAQs

1. Can I use canned peaches instead of fresh?

Yes, canned peaches can be used in place of fresh ones. Just make sure to drain and pat them dry to prevent excess moisture from affecting the cake’s texture.

2. Can I make this cake without sour cream?

Yes, you can substitute sour cream with plain yogurt or buttermilk. These alternatives will provide similar moisture and tang.

3. Can I add other fruits to the cake?

Absolutely! You can add other fruits like berries, nectarines, or even a combination of tropical fruits for a different flavor profile.

4. How do I prevent the peaches from sinking to the bottom?

Coating the diced peaches with a small amount of flour before adding them to the batter helps prevent them from sinking and ensures they stay evenly distributed throughout the cake.

5. Can I make this cake in advance?

Yes, this cake can be made in advance and stored at room temperature for up to 2-3 days. If you want to prepare it ahead of time for an event, you can even freeze it and thaw it the day before.

6. Can I use a different type of flour?

You can use whole wheat flour for a slightly denser texture, or a gluten-free flour blend to make the cake gluten-free. Be sure to use a flour blend with xanthan gum for best results in gluten-free baking.

Conclusion

Summer Bliss Peach Cake is a perfect representation of the joys of summer. The light, fluffy cake, combined with the sweet, juicy peaches and warm cinnamon, creates a refreshing dessert that’s ideal for warm weather. Whether served at a gathering, enjoyed as an afternoon treat, or paired with your favorite beverage, this peach cake will bring a little slice of summer bliss to your day. Enjoy every bite of this irresistible, easy-to-make cake!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Bliss Peach Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Total Time: 1 hour
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Summer Bliss Peach Cake is a light, fluffy, and moist cake that embodies the sweetness of ripe peaches, complemented by cinnamon and vanilla. Perfect for warm weather, this cake is ideal for summer gatherings, barbecues, or a refreshing dessert on a sunny day.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 2 cups fresh peaches, peeled, pitted, and diced
  • 2 tablespoons all-purpose flour (for coating peaches)
  • 1 tablespoon brown sugar (for topping, optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Cream the butter and sugar: Beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well.
  5. Alternate dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture, alternating with sour cream or yogurt. Mix until just combined.
  6. Prepare the peaches: Toss the diced peaches with 2 tablespoons of flour to coat them. This helps them stay evenly distributed throughout the cake.
  7. Fold in the peaches: Gently fold the peaches into the batter, being careful not to break the fruit.
  8. Pour into the pan: Transfer the batter to the prepared cake pan and smooth the top. Sprinkle brown sugar on top, if desired.
  9. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly puffed.
  10. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
  11. Enjoy: Serve warm or at room temperature, with whipped cream or ice cream if you like!

Notes

Storage: Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.Freezing: Freeze the cake by wrapping it tightly in plastic wrap and foil, and storing in a freezer-safe bag for up to 3 months. Thaw before serving.Variations: Substitute peaches with berries, nectarines, or even apples. For a vegan version, use flax eggs, dairy-free yogurt, and vegan butter.————————————————-*+

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star