Peach Cake Recipe
Peach cake is a delightful and moist dessert that perfectly balances the sweetness of ripe peaches with the rich flavors of butter and vanilla. This cake is an excellent way to celebrate summer’s bounty, making it a hit at any gathering. Imagine biting into a tender crumb, bursting with juicy peach pieces, all enveloped in a buttery, vanilla-scented cake. It’s not just a treat; it’s an experience.
One of the reasons you’ll love this recipe is its simplicity and versatility. The cake is straightforward to make, yet it yields an impressive result that looks as good as it tastes. Whether you’re a novice baker or an experienced one, this peach cake is sure to become a favorite in your recipe repertoire.
Ingredients Breakdown
The success of this peach cake hinges on a few key ingredients. Let’s delve into each one to understand its role:
Unsalted Butter: Provides richness and a tender crumb. Softened butter ensures it creams well with sugar, incorporating air and leading to a lighter texture.
Granulated Sugar: Adds sweetness and helps achieve a tender crumb. When beaten with butter, it helps create a fluffy base.
Eggs: Essential for structure and moisture. They bind the ingredients together and add richness.
Vanilla Extract: Adds depth and a delightful aroma that complements the peaches perfectly.
Sour Cream: Its acidity tenderizes the cake, while the fat adds moisture and richness, ensuring a soft and moist texture.
All-Purpose Flour: The base of the cake, providing structure.
Baking Powder: A leavening agent that helps the cake rise, making it light and fluffy.
Salt: Enhances the flavors and balances the sweetness.
Ripe Peaches: The star ingredient, offering natural sweetness and juiciness. Fresh, ripe peaches are best for their intense flavor.
Tips for Choosing the Best Peaches: When selecting peaches, look for those that are fragrant and yield slightly to gentle pressure. Avoid peaches that are too firm or have greenish hues, as they may not be fully ripe. If possible, opt for organic peaches to avoid pesticides.
Step-by-Step Instructions
Preparing Your Oven and Cake Pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan generously with butter or baking spray to ensure the cake doesn’t stick and can be removed easily after baking.
Mixing the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, preventing any pockets of uneven rising or seasoning.
Creaming the Butter and Sugar: In a larger mixing bowl or the bowl of a stand mixer, beat the softened butter on medium speed until it’s creamy and smooth. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy. This process usually takes about 3 minutes and is crucial for incorporating air into the batter.
Adding Eggs, Sour Cream, and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. This ensures that the eggs are fully incorporated, preventing any curdling. Add the sour cream and vanilla extract, blending until the mixture is smooth and homogenous.
Combining the Wet and Dry Ingredients: With the mixer on low speed, slowly add the flour mixture to the wet ingredients, blending just until combined. Overmixing can result in a dense cake, so it’s important to mix just until the flour is incorporated.
Folding in the Peaches: Gently fold in about three-quarters of the prepared peaches. This ensures that the peaches are evenly distributed throughout the cake without being crushed.
Final Assembly and Baking Tips: Pour the batter into the prepared cake pan, spreading it evenly. Arrange the remaining peach slices on top of the batter for a beautiful presentation. If desired, sprinkle a bit of additional sugar on top for a slight caramelization during baking. Bake for about 45 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving.
Recipe Tips
Ensuring Even Baking: Rotate the cake halfway through the baking time to ensure even browning and baking.
How to Achieve the Perfect Texture: Ensure all ingredients are at room temperature before mixing. This helps them blend more easily and evenly.
Substitutions and Variations: Substitute peaches with other seasonal fruits like nectarines or plums. For a different flavor profile, try adding a teaspoon of cinnamon or cardamom to the dry ingredients.
What to Serve With This Recipe
Perfect Pairings: Beverages and Desserts: Serve this peach cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Pair it with a chilled glass of white wine or a hot cup of Earl Grey tea for a delightful combination.
Complementary Side Dishes: A light fruit salad or a fresh green salad with a citrus vinaigrette can complement the richness of the peach cake, providing a refreshing balance.
Frequently Asked Questions
Common Issues and How to Fix Them:
If the cake is too dense, ensure you are not overmixing the batter.
If the top browns too quickly, cover it with aluminum foil halfway through baking.
Can I Use Canned or Frozen Peaches?: Yes, you can use canned or frozen peaches if fresh ones are not available. Drain canned peaches well and thaw frozen peaches before using.
How to Store and Reheat Leftovers: Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 20 seconds.
Presentation and Serving Ideas
Styling Your Peach Cake for Guests: Serve the cake on a beautiful cake stand or platter, garnished with fresh peach slices and mint leaves for a visually appealing presentation.
Creative Garnishing Techniques: Dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for an elegant touch.
Peach cake is a delightful dessert that showcases the flavors of ripe, juicy peaches. With its tender crumb and rich, buttery flavor, this cake is sure to become a favorite. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon tea, this peach cake is a crowd-pleaser. Give this recipe a try, and enjoy the delicious, comforting flavors it brings to your table.
Ingredients:
¾ cup unsalted butter, softened (170g)
1 cup granulated sugar (200g)
2 large eggs
1 tablespoon vanilla extract
¼ cup sour cream, at room temperature (60g)
1½ cups all-purpose flour (180g)
1½ teaspoons baking powder
½ teaspoon salt
2 cups ripe peaches, peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
Instructions:
- Begin by preheating your oven to 350°F. Take a 9-inch round cake pan and generously grease it with either butter or baking spray to prevent sticking.
- In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to mix them thoroughly.
- In a larger mixing bowl, or the bowl of a stand mixer equipped with a paddle attachment, beat the softened butter on medium speed until it achieves a creamy texture. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy, approximately 3 minutes.
- Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl and beat well after each addition. Add the sour cream and vanilla extract, and blend until fully integrated.
- With the mixer set to low speed, slowly add the flour mixture, blending just until it is combined. Gently fold in about three-quarters of the prepared peaches.
- Pour the batter into the greased cake pan, spreading it evenly. Arrange the remaining peaches on top of the batter, and if desired, sprinkle with additional sugar for an extra touch of sweetness.
- Place the pan in the oven and bake for about 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving. This peach cake can be stored covered at room temperature for up to 3 days. Enjoy!
Peach Cake Recipe
Ingredients
- ¾ cup unsalted butter softened (170g)
- 1 cup granulated sugar 200g
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup sour cream at room temperature (60g)
- 1½ cups all-purpose flour 180g
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
Instructions
- Begin by preheating your oven to 350°F. Take a 9-inch round cake pan and generously grease it with either butter or baking spray to prevent sticking.
- In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to mix them thoroughly.
- In a larger mixing bowl, or the bowl of a stand mixer equipped with a paddle attachment, beat the softened butter on medium speed until it achieves a creamy texture. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy, approximately 3 minutes.
- Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl and beat well after each addition. Add the sour cream and vanilla extract, and blend until fully integrated.
- With the mixer set to low speed, slowly add the flour mixture, blending just until it is combined. Gently fold in about three-quarters of the prepared peaches.
- Pour the batter into the greased cake pan, spreading it evenly. Arrange the remaining peaches on top of the batter, and if desired, sprinkle with additional sugar for an extra touch of sweetness.
- Place the pan in the oven and bake for about 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving. This peach cake can be stored covered at room temperature for up to 3 days. Enjoy!
