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
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream the butter and sugar: Beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well.
- 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.
- Prepare the peaches: Toss the diced peaches with 2 tablespoons of flour to coat them. This helps them stay evenly distributed throughout the cake.
- Fold in the peaches: Gently fold the peaches into the batter, being careful not to break the fruit.
- Pour into the pan: Transfer the batter to the prepared cake pan and smooth the top. Sprinkle brown sugar on top, if desired.
- 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.
- 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.
- 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
