Irresistible Summer Peach Cake
A delightful peach cake that captures the essence of summer with its tender crumb and creamy flavor, perfect for gatherings or afternoon snacks.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour finely milled to create a tender texture
- 1.5 teaspoons baking powder adding a fluffy rise
- 0.5 teaspoon baking soda ensuring a light crumb
- 0.5 teaspoon salt enhancing the flavors beautifully
- 0.5 cup unsalted butter softened to creamy perfection
- 0.5 cup granulated sugar providing a sweet base
- 2 large eggs large and fresh for richness
- 1 teaspoon vanilla extract aromatic and comforting
- 0.5 cup sour cream lending moisture and tang
- 1 cup canned peaches drained and chopped for juicy bursts
Glaze Ingredients
- 0.5 cup powdered sugar for a sweet glaze
- 2-3 tablespoons peach juice the essence of summer sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure a clean release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture.
- Gently fold in the chopped peaches.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before turning it onto a wire rack to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar and peach juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
For best results, soften your butter at room temperature. Use fresh peaches for even better flavor. Avoid over-mixing to prevent a dense cake.