Description
A moist and flavorful cake made with ripe peaches and rich brown sugar, perfect for summer gatherings or a cozy dessert.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 2 cups fresh or canned peaches, chopped
- 1 tbsp all-purpose flour (for tossing peaches)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Toss chopped peaches with 1 tablespoon of flour to prevent sinking, then gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Fresh, ripe peaches work best, but well-drained canned peaches can be used.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg