“As the cake bakes, your kitchen will fill with the delightful aroma of ripe peaches and buttery streusel, creating a warm and inviting atmosphere. The combination of juicy peaches, tangy sour cream, and the perfect balance of spices makes this cake an irresistible summer treat. Every bite melts in your mouth, with the tender crumb of the cake contrasting beautifully with the crispy, cinnamon-sugar streusel topping. Topped with a sweet vanilla glaze, this peach cake is the epitome of summer indulgence, capturing the essence of sunny days and ripe, juicy fruit in every slice.”
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups fresh peaches, peeled and sliced
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
- Prepare the Streusel Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream (or Greek yogurt), beginning and ending with the flour mixture. Mix just until combined. Be careful not to overmix.
- Fold in the Peaches: Gently fold the peach slices into the batter until evenly distributed.
- Assemble the Cake: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the streusel topping evenly over the batter.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The streusel should be golden brown and crisp.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until the desired consistency is reached.
- Drizzle and Serve: Once the cake is completely cool, drizzle the glaze over the top. Slice and serve with additional fresh peaches if desired.
