Ingredients
Scale
- For the Cake Batter:
- All-Purpose Flour: 2 cups (approximately 240g). This forms the structure of our cake.
- Granulated Sugar: 1 ½ cups (approximately 300g). For sweetness and a tender crumb. You can slightly reduce this if your peaches are exceptionally sweet.
- Baking Powder: 2 teaspoons. This is our primary leavening agent, giving the cake its lift.
- Salt: ½ teaspoon. Balances the sweetness and enhances the overall flavor.
- Unsalted Butter: ½ cup (1 stick or 113g), softened to room temperature. Crucial for a tender, flavorful cake.
- Large Eggs: 2, at room temperature. They bind the ingredients and add richness.
- Sour Cream: 1 cup (approximately 240g), full-fat recommended, at room temperature. This is the secret to an incredibly moist crumb and a slight tang that complements the peaches beautifully. You can substitute with plain full-fat yogurt if necessary.
- Vanilla Extract: 1 ½ teaspoons. Pure vanilla extract adds a wonderful aromatic depth.
- Almond Extract (Optional but Recommended): ¼ teaspoon. A little goes a long way and pairs wonderfully with peaches.
- For the Peaches & Topping:
- Fresh Ripe Peaches: 3-4 medium (about 1.5 – 2 lbs or 680-900g before peeling/pitting), peeled, pitted, and sliced into ½-inch thick wedges. Choose peaches that are ripe but still slightly firm.
- Lemon Juice: 1 tablespoon (freshly squeezed preferred). To toss with the peaches to prevent browning and add a touch of brightness.
- All-Purpose Flour (for tossing peaches): 1 tablespoon. Helps absorb some of the peach juices and prevents them from sinking too much.
- Granulated Sugar (for tossing peaches): 2 tablespoons. Adds a little extra sweetness to the fruit.
- Ground Cinnamon: 1 teaspoon (for topping). For that warm, comforting spice note.
- Granulated Sugar (for topping): 2 tablespoons (for topping). Creates a lovely, slightly crisp crust.
- Equipment Needed:
- 9x13 inch baking pan (glass or metal)
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer) or a sturdy whisk and spatula
- Measuring cups and spoons
- Paring knife or vegetable peeler for peaches
- Wire cooling rack
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Position an oven rack in the center of the oven.
- Grease and flour your 9×13 inch baking pan thoroughly. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later. This is my preferred method for easy cleanup.
- Prepare the Peaches:
- Wash your peaches. To easily peel them (if desired, though skin-on is also fine for a more rustic feel), you can blanch them: Score a small “X” at the bottom of each peach. Drop them into boiling water for 30-60 seconds, then immediately transfer to an ice bath. The skins should slip off easily.
- Pit the peaches and slice them into ½-inch thick wedges.
- In a medium bowl, gently toss the peach slices with the 1 tablespoon of lemon juice, 1 tablespoon of flour, and 2 tablespoons of granulated sugar. Set aside. The flour helps to absorb excess moisture and prevents the peaches from sinking completely to the bottom of the cake.
- Mix the Dry Ingredients:
- In a separate medium bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisking helps to aerate the flour and distribute the leavening agent evenly. Set this aside.
- Cream Butter and Sugar:
- In a large mixing bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), beat the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This process, called creaming, incorporates air into the batter, which contributes to a lighter cake texture. This should take about 3-5 minutes. Scrape down the sides of the bowl occasionally.
- Add Eggs and Flavorings:
- Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again.
- Stir in the 1 ½ teaspoons of vanilla extract and, if using, the ¼ teaspoon of almond extract. Mix until just combined.
- Combine Wet and Dry Ingredients:
- Now, you’ll alternate adding the dry ingredient mixture and the 1 cup of sour cream to the wet ingredients. Begin and end with the dry ingredients. This method helps to create a tender crumb and prevents the batter from being overmixed.
- Add about one-third of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
- Add half of the sour cream and mix on low speed until just combined.
- Add another third of the dry ingredients, mix, then the remaining sour cream, mix.
- Finally, add the last third of the dry ingredients and mix on low speed only until the flour streaks just disappear. Be very careful not to overmix at this stage. Overmixing develops gluten, which can make the cake tough. A few small lumps are okay.
- Assemble the Cake:
- Scrape the batter into your prepared 9×13 inch baking pan and spread it evenly using an offset spatula or the back of a spoon. The batter will be thick.
- Arrange the prepared peach slices evenly over the top of the batter. You can press them down slightly into the batter if you wish, or just lay them on top – they will sink a little as the cake bakes.
- In a small bowl, combine the 1 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar for the topping. Sprinkle this mixture evenly over the peaches and batter.
- Bake the Cake:
- Place the pan in the preheated oven on the center rack.
- Bake for 45-55 minutes, or until the cake is golden brown, the edges are pulling away slightly from the sides of the pan, and a wooden skewer or toothpick inserted into the center of the cake (avoiding a peach) comes out clean or with a few moist crumbs attached.
- If the top of the cake starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
- Cool the Cake:
- Once baked, carefully remove the cake from the oven and place the pan on a wire cooling rack.
- Let the cake cool in the pan for at least 20-30 minutes before attempting to slice and serve it warm. For cleaner slices, allow it to cool completely in the pan, then if you used parchment paper, use the overhangs to lift it out onto the wire rack to finish cooling.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-420