Ingredients
Method
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8 or 9-inch round cake pan or springform pan.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each.
- Add vanilla extract and stir until combined.
Step 5: Add Sour Cream and Dry Ingredients
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, stirring just until combined.
Step 6: Fold in the Peaches
- Gently fold in 2½ cups diced peaches.
- Pour the batter into the prepared pan and spread evenly.
Step 7: Top and Bake
- Arrange peach slices on top and sprinkle with turbinado or brown sugar if desired.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve with whipped cream or ice cream!
Notes
🍽️ Serving Suggestions
Top with powdered sugar and fresh mint. Serve warm with a scoop of vanilla or cinnamon ice cream. Drizzle with honey or salted caramel sauce. Pair with coffee, peach iced tea, or a chilled dessert wine. 🔄 Variations
Peach + Berry: Add a handful of raspberries or blueberries. Nutty Crumb Topping: Add a brown sugar–pecan topping before baking. Gluten-Free: Use a 1:1 gluten-free flour blend. Vegan-Friendly: Substitute butter with vegan margarine, and use a flax egg + coconut yogurt. 🧊 Storage & Reheating
Storage:
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheating:
Microwave individual slices for 15–20 seconds. Warm in a 300°F oven for 5–10 minutes for fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well. Thaw and drain frozen peaches before use. 2. Do I need to peel the peaches?
Peeling is recommended for texture, but not mandatory. 3. Can I make this cake in advance?
Absolutely. It tastes even better the next day! 4. How do I prevent sogginess?
Avoid overloading with extra peaches and let the cake cool completely before slicing. 5. Can I use a bundt or loaf pan?
Yes, just adjust the baking time as needed. 6. Can I reduce the sugar?
Yes! Use ½ cup sugar in the batter and skip the topping sugar for a lighter version. 7. Is it freezer-friendly?
Yes. Wrap slices in plastic and freeze for up to 2 months. 8. Can I add spices?
Cinnamon, nutmeg, ginger, or cardamom all work beautifully with peach flavor. 9. Can I double the recipe?
Yes, for a 9×13 pan or larger round — increase baking time by 10–15 minutes. 10. What’s the best way to serve it?
Slightly warm, with ice cream or whipped cream and maybe a drizzle of honey. 💡 Expert Tips
Use ripe but firm peaches to avoid extra liquid. Room temperature ingredients mix better — bring butter, eggs, and sour cream to temp. Don’t overmix the batter to keep the cake soft and fluffy. A sprinkle of sugar on top helps the peaches caramelize beautifully. Let the cake cool before cutting to get clean slices. 🏁 Conclusion
This Fresh Peach Cake with extra peaches is the sweet taste of summer in a single slice. 🍑🍰 It’s everything a homemade cake should be — easy to make, rich with fruit, and perfectly moist. Whether you enjoy it with coffee in the morning, as a cozy dessert, or a brunch table centerpiece, it’s sure to become a family favorite. Once you try it, you’ll find yourself making this recipe every peach season… and maybe even sneaking it in with canned peaches in the off-season. 😉
Top with powdered sugar and fresh mint. Serve warm with a scoop of vanilla or cinnamon ice cream. Drizzle with honey or salted caramel sauce. Pair with coffee, peach iced tea, or a chilled dessert wine. 🔄 Variations
Peach + Berry: Add a handful of raspberries or blueberries. Nutty Crumb Topping: Add a brown sugar–pecan topping before baking. Gluten-Free: Use a 1:1 gluten-free flour blend. Vegan-Friendly: Substitute butter with vegan margarine, and use a flax egg + coconut yogurt. 🧊 Storage & Reheating
Storage:
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheating:
Microwave individual slices for 15–20 seconds. Warm in a 300°F oven for 5–10 minutes for fresh-baked texture. ❓ 10 Frequently Asked Questions
1. Can I use canned or frozen peaches?
Yes. Drain canned peaches well. Thaw and drain frozen peaches before use. 2. Do I need to peel the peaches?
Peeling is recommended for texture, but not mandatory. 3. Can I make this cake in advance?
Absolutely. It tastes even better the next day! 4. How do I prevent sogginess?
Avoid overloading with extra peaches and let the cake cool completely before slicing. 5. Can I use a bundt or loaf pan?
Yes, just adjust the baking time as needed. 6. Can I reduce the sugar?
Yes! Use ½ cup sugar in the batter and skip the topping sugar for a lighter version. 7. Is it freezer-friendly?
Yes. Wrap slices in plastic and freeze for up to 2 months. 8. Can I add spices?
Cinnamon, nutmeg, ginger, or cardamom all work beautifully with peach flavor. 9. Can I double the recipe?
Yes, for a 9×13 pan or larger round — increase baking time by 10–15 minutes. 10. What’s the best way to serve it?
Slightly warm, with ice cream or whipped cream and maybe a drizzle of honey. 💡 Expert Tips
Use ripe but firm peaches to avoid extra liquid. Room temperature ingredients mix better — bring butter, eggs, and sour cream to temp. Don’t overmix the batter to keep the cake soft and fluffy. A sprinkle of sugar on top helps the peaches caramelize beautifully. Let the cake cool before cutting to get clean slices. 🏁 Conclusion
This Fresh Peach Cake with extra peaches is the sweet taste of summer in a single slice. 🍑🍰 It’s everything a homemade cake should be — easy to make, rich with fruit, and perfectly moist. Whether you enjoy it with coffee in the morning, as a cozy dessert, or a brunch table centerpiece, it’s sure to become a family favorite. Once you try it, you’ll find yourself making this recipe every peach season… and maybe even sneaking it in with canned peaches in the off-season. 😉