There’s something magical about the combination of fresh, juicy peaches and a tender, buttery cake that captures the essence of summer in every bite. This Irresistible Summer Peach Cake not only showcases the natural sweetness and vibrant flavor of ripe peaches but also offers a delightful contrast with its crumbly cinnamon-sugar topping
Irresistible Summer Peach Cake
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 cups fresh peaches, peeled and sliced
- For the Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cubed
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare 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 bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the Peaches: Gently fold in the sliced peaches. Be careful not to overmix the batter.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly.
- Prepare the Topping: In a small bowl, combine the flour, sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Sprinkle the topping evenly over the cake batter.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with aluminum foil.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then, remove the cake from the pan and let it cool completely on the wire rack. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
