Peach Cake

A simple summer cake filled with fresh peaches

Some summer desserts are meant to be complicated. This one isn't.

Fresh peaches, sour cream, vanilla, and a buttery, tender cake come together in a recipe that's simple enough for an ordinary summer afternoon, but pretty enough to bring to a table with friends.

Half of the peaches are folded into the batter, while the rest are arranged on top in a simple fan pattern. As the cake bakes, the peaches become soft and juicy, while the edges turn beautifully golden.

It's the kind of cake that makes the kitchen smell like summer.

And this one passed the real test in my kitchen: my daughter took most of the cake to work to share with her colleagues, and it disappeared with very happy reviews.

I'd say this cake was a success.

Ingredients

For a 9½-inch (24 cm) springform pan

• 6–8 fresh peaches

• 2 large eggs

• ½ cup (125 g) sour cream

• ¾ cup (150 g) sugar

• 1½ cups (250 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 tsp vanilla extract

• 100 g unsalted butter, melted and cooled to room temperature

• 2 tbsp freshly squeezed lemon juice

How to Make

Prepare the Batter

1. Stir the baking soda into the sour cream and let it stand for 3–5 minutes

2. Melt the butter and set it aside to cool to room temperature

3. In a large bowl, whisk the eggs, sugar, and salt until the mixture becomes pale and slightly thickened, about 1–2 minutes

4. Add the sour cream and gently fold it into the egg mixture

5. Add the melted butter, vanilla extract, and lemon juice. Mix gently until combined

6. Add the flour and baking powder and mix just until incorporated. The batter should be fairly thick and slowly fall from a spoon rather than pour like a liquid

Prepare the Peaches

1. Wash the peaches, cut them in half, and remove the pits

2. Cut half of the peaches into large chunks and gently fold them into the batter

3. Cut the remaining peach halves into wedges - about four wedges per half

Assemble and Bake

1. Grease a 9½-inch (24 cm) springform pan with butter and sprinkle lightly with sugar

2. Transfer the batter to the prepared pan and smooth the top

3. Arrange the remaining peach slices over the surface in a simple fan pattern

4. Bake on the middle rack of a preheated 350°F (175°C) oven for approximately 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean

5. Let the cake cool before removing it from the pan

A Note About Pan Size

Don't worry if your pan isn't exactly the same size.

A larger pan will produce a flatter cake, while a smaller pan will make it taller. The baking time will need to be adjusted accordingly — start checking a little earlier for a larger pan and allow extra time for a smaller one.

And, as always, your oven may have its own personality. 😊

Serving Ideas

This cake is lovely served slightly warm or at room temperature.

Try it:

• With a spoonful of whipped cream

• With vanilla ice cream

• With a little powdered sugar

• Alongside a cup of coffee or tea

• Simply on its own, while the peaches are still warm and juicy

Honestly, it doesn't need much.