Description
A delightful dessert blending the sweetness of baked peaches with a light, fluffy cake base.
Ingredients
- 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). Grease an 8 or 9-inch round cake pan, and don’t forget to line the bottom with parchment paper for easy removal.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set this aside.
- Beat the softened butter and granulated sugar together in a large bowl until pale and fluffy, roughly 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the sour cream until well combined, creating a luscious batter.
- Gradually add the dry ingredients, mixing in two batches to keep everything smooth.
- Fold in the chopped peaches, inviting their sweetness into the batter.
- Pour the batter into the prepared cake pan and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
- Whisk together the powdered sugar and peach juice until smooth for the glaze. Drizzle over the cooled cake.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly.