Turn juicy summer fruit into an elegant but easy peach cake.
Sure, easycobblerstopped with ice cream and an upside-downBundtspiked with bourbon are great, as are buckles andbread pudding.
And now it’s time to make room for a new peach dessert if you’ve never had it.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
This peach cake starts with threefirm-ripepeaches that are peeled, pitted, and sliced.
A thick, vanilla-scented batterrich with sour creamis layered with the sliced peaches and a dusting of cinnamon sugar.
Learn how to make peach cake.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Why Add Sour Cream to Cake Batter?
Sour creamcan be a bakers secret weapon.
Sour creams high-fat content makes for a dense, buttery crumb in every cake it’s mixed into.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Want to swap the sour cream for yogurt?
(Find full instructions further down the page.)
For longer storage, freeze in slices (up to two months) for quick defrosting.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Can I Make This Cake Using Other Fruits?
This recipe doesn’t have to rely only on firm-ripe peaches.
Coat a 9-inch square baking pan with baking spray; set aside.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Whisk together flour, baking powder, and salt in a medium bowl until combined.
Add batter to pan:
Spoon two-thirds of batter into prepared pan, spreading to cover bottom.
Arrange half of the peach slices over batter in pan.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Sprinkle with half of the cinnamon-sugar.
Dollop remaining one-third batter over peach mixture in pan.
Top with remaining peach slices, and sprinkle with remaining cinnamon-sugar.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Let cool completely in pan on a wire rack, about 1 hour.
This cake is wonderful for showcasing fresh, firm-ripe peaches.
If using, be sure to defrost and blot them first to eliminate some of the excess liquid.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Overmixing leads to gluten development, which can cause a firm, and sometimes rubbery, cake.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
