Description

This tender, buttery cake is packed with juicy, fresh peaches and enriched with sour cream for a velvety crumb. It features a delightful sugar-crusted top and bursts of jammy fruit, making it the perfect rustic dessert for late summer.

Ingredients

180g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar, plus extra for sprinkling
2 large eggs, room temperature
1/2 cup full-fat sour cream, room temperature
1 tbsp pure vanilla extract
3-4 ripe peaches, chopped or sliced

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Instructions

Preheat your oven to 350°F (175°C) and liberally grease a 9-inch round cake pan with butter or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt until no clumps remain.
In a large bowl or stand mixer with a paddle attachment, beat the softened butter and sugar on medium speed for 3 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the sour cream and vanilla extract.
Turn the mixer to low and gradually add the flour mixture, stopping the moment the last streak of flour disappears.
Using a spatula, gently fold in three-quarters of the chopped peaches by hand to keep them intact.
Spread the batter into the prepared pan, top with the remaining peach slices, and sprinkle with a little extra sugar for a crunchy crust.
Bake for 45 minutes or until a wooden pick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 30 minutes to set its structure before slicing.

Notes

For the best results, ensure your dairy ingredients are at room temperature to prevent the batter from curdling and to achieve a smooth emulsion. If your peaches are exceptionally ripe and juicy, you can toss the pieces in a tablespoon of flour before folding them in to help them stay suspended in the thick batter during baking.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American