Description
A tender, moist sour cream peach cake perfect for summer gatherings, featuring layers of fresh fruit and a delicate crumb.
Ingredients
1/2 cup Butter, softened
1 1/2 cups Sugar
2 large Eggs
1 cup Sour cream
1 teaspoon Vanilla extract
2 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
3 cups Fresh peaches, sliced
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch pan.
2. Beat Butter and Sugar until light and fluffy.
3. Mix in Eggs, Sour cream, and Vanilla extract until smooth.
4. Fold in All purpose flour, Baking soda, Baking powder, and Salt.
5. Spread half the batter in the pan, top with half the Fresh peaches.
6. Cover with remaining batter and top with remaining Fresh peaches and Ground cinnamon.
7. Bake 45–50 minutes or until a toothpick comes out clean.
Notes
For best results, ensure your sour cream and eggs are at room temperature. If using very juicy peaches, toss them in a tablespoon of flour before layering to prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes