Go Back
–+ servings
Summer Peach Cake

Delightful Summer Peach Cake Bursting with Juicy Flavor

This Summer Peach Cake is a delightful dessert bursting with juicy peaches, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour blend for a gluten-free option
  • 2 teaspoons baking powder ensure freshness for best results
  • 1 teaspoon baking soda use only as directed
  • 1/2 teaspoon salt essential for a well-rounded cake
  • 1/2 cup unsalted butter swap for plant-based butter for a dairy-free version
  • 1 cup granulated sugar brown sugar can add a richer flavor
  • 2 eggs for a vegan alternative, use flax eggs or aquafaba
  • 1 teaspoon vanilla extract almond extract can be used for a unique twist
  • 1 cup sour cream plain Greek yogurt or crème fraîche works well too
  • 2 cups canned peaches fresh or frozen peaches may be used, just adjust sugar if needed
For the Glaze
  • 1 cup powdered sugar blend granulated sugar for a makeshift option

Equipment

  • 8 or 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the sides and bottom of an 8 or 9-inch round cake pan.
  2. Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl.
  3. In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then drizzle in the vanilla extract.
  5. Gently fold in the sour cream into the batter.
  6. Gradually add your dry ingredients to the wet mixture, mixing just until combined.
  7. Gently fold in the chopped and drained peaches.
  8. Pour the batter into the prepared cake pan and bake for 35-40 minutes.
  9. Remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together the powdered sugar and reserved peach juice to make the glaze.
  11. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

For best results, ensure your ingredients are at room temperature and avoid overmixing.

Tried this recipe?

Let us know how it was!