Peach Cake is the recipe that Lucia makes every summer and every time she wants to create the most completely extraordinary and most genuinely effortless summer celebration cake that captures the most warm and most deeply golden flavor of the most beloved summer stone fruit in the most beautifully moist and most tenderly crumbed individual round cake that is equally perfect for the most elegant brunch, the most casual family dessert, and the most charming summer potluck contribution.
She creams the room-temperature butter and sugar until pale and fluffy, adds the room-temperature eggs and vanilla, folds in the most creamy and most tenderizing sour cream, incorporates the sifted flour mixture in two gentle batches, folds through the most generously chopped and most carefully blotted canned peaches for the most evenly distributed fruit throughout every slice, bakes until the most beautifully golden and most perfectly set, and then drizzles the most gorgeous silky peach glaze made from the reserved peach syrup juice over the completely cooled cake for the most completely summer-vibrant and most entirely extraordinary result.
Peach Cake is the most easy and deeply moist summer single-layer cake made with sifted flour baking powder baking soda salt creamed butter sugar eggs vanilla sour cream and canned peaches baked at 350°F for 35 to 40 minutes topped with a silky peach juice and powdered sugar glaze. Come follow us on Pinterest where we share beautiful cake recipes and easy summer baking favorites from our kitchen every single week.
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Why You Will Love This Peach Cake Recipe
This Peach Cake recipe is the most completely irresistible and most genuinely accessible summer cake that requires no stand mixer, no special equipment, no complicated layering, and no elaborate decoration to produce the most beautifully moist and most deeply peach-flavored single-layer cake with the most silky and most naturally peach-flavored glaze that makes every slice shimmer with the most gorgeous golden finish. Using canned peaches means this extraordinary summer cake is available year-round with always-consistent flavor.
The sour cream is the single most extraordinary ingredient decision in this peach cake for the most beautifully tender and most deeply moist crumb. Sour cream’s natural acidity tenderizes the flour proteins to produce the most delicately soft cake texture while its fat content contributes the most lasting moistness that keeps the cake fresh and most delicious for days. Our Spiced Peach Bread makes a beautifully equally peach-vibrant and equally warmly golden companion for a complete and wonderful summer peach baking collection.
Ingredients Needed for This Peach Cake Recipe
For the Peach Cake:
- 1½ cups All-Purpose Flour
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, softened to room temperature
- ½ cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
- ½ cup Full-Fat Sour Cream, room temperature
- 1 cup Canned Peaches, drained and chopped (reserve the syrup)
For the Peach Glaze:
- ½ cup Powdered Sugar, sifted
- 2 to 3 tbsp Reserved Peach Juice from the canned peaches
How to Make This Peach Cake Recipe
Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to blend evenly and eliminate any lumps.
In a large bowl, beat the room-temperature softened butter and granulated sugar with a hand mixer or stand mixer until the most pale and most beautifully fluffy mixture forms, approximately 2 to 3 minutes.
Beat in the room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth, cara mia.
Fold the room-temperature sour cream into the batter gently but thoroughly for the most even incorporation.
With the mixer on low speed, incorporate the dry ingredients into the wet mixture in two batches. Mix just until no streaks of flour remain — overmixing leads to a denser cake.
Drain the canned peaches well and gently blot with paper towels to remove excess moisture. Chop into pieces. Gently fold the chopped peaches into the batter using a spatula, reserving the peach syrup for the glaze.
Scrape the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Allow to cool in the pan for 10 to 15 minutes, then run a knife around the edges and invert onto a cooling rack. Cool completely before glazing.
For the peach glaze, whisk together the sifted powdered sugar and 2 to 3 tablespoons of reserved peach juice until the most smooth and most beautifully pourable glaze forms. Drizzle generously over the completely cooled cake.
How to Serve This Peach Cake Recipe
Serve at room temperature for the most completely soft and most beautifully tender peach cake slice with the most gorgeously set peach glaze at its most perfectly golden and most attractively glazed. Top each slice with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream for the most completely indulgent and most deeply satisfying summer peach cake serving experience.
For the most elegant brunch presentation, arrange fresh peach slices decoratively over the glaze and add a few fresh mint leaves for the most completely stunning and most naturally summery cake presentation. Our Spiced Peach Bread makes a beautifully equally peach-forward and equally moist companion for a complete and wonderful summer peach collection.
How to Store This Peach Cake Recipe
Store covered at room temperature for up to 2 days. Refrigerate in an airtight container for up to 5 days. Let chilled cake come to room temperature for the most beautifully soft texture before serving. Freeze the unglazed cake tightly wrapped in plastic and foil for up to 2 months, thawing overnight in the refrigerator before glazing.
Tips to Make This Peach Cake Recipe
Blot the drained canned peaches thoroughly with paper towels before chopping and folding into the batter. Excess moisture from the peach syrup can make the batter too wet and produce a gummy rather than the most beautifully tender and most properly crumbed finished cake. The drier the chopped peaches going into the batter, the most perfectly textured the finished cake.
Bring all refrigerated ingredients — butter, eggs, and sour cream — fully to room temperature before beginning. Room-temperature ingredients cream and combine most smoothly and most evenly for the most properly emulsified batter that bakes into the most uniformly textured and most beautifully risen cake.
Helpful Notes for This Peach Cake Recipe
Fresh or frozen peaches can substitute for canned peaches in the same quantity. Fresh peaches should be peeled and chopped. Frozen peaches should be thawed and thoroughly drained. If your fruit is sweeter or more tart than canned, adjust the sugar quantity accordingly. For the peach glaze, substitute fresh peach juice or orange juice if canned syrup is not available.
Plain Greek yogurt or crème fraîche substitute directly for sour cream in the same quantity with essentially identical results. Both provide the most similar acidity and fat content that makes the sour cream version so beautifully moist.
Variation of This Peach Cake Recipe
Maria made a version adding a half teaspoon of cinnamon and a pinch of nutmeg to the flour mixture for the most completely warm and most deeply summer-transitional spiced peach cake. Teresa tried folding a quarter cup of blueberries through the batter alongside the peaches for the most vibrantly beautiful and most completely extraordinary peach blueberry cake.
For a peach almond cake, add a quarter teaspoon of pure almond extract to the batter alongside the vanilla and scatter a tablespoon of sliced toasted almonds over the top of the batter before baking for the most completely extraordinary and most deeply fragrant peach almond cake. Our Spiced Peach Bread makes a beautifully equally peach-forward and equally warmly golden companion for a complete and wonderful summer peach baking collection.
FAQs About This Peach Cake Recipe
Can I use fresh peaches instead of canned for this peach cake?
Yes. Peel and chop one cup of the most ripe and most firm fresh peaches, blotting with paper towels to remove excess juice. The flavor will be even more vibrantly fresh and most deeply authentic. For the peach glaze, substitute the canned peach syrup with one to two tablespoons of fresh peach juice extracted by pressing peach pieces through a fine mesh sieve.
Why is sour cream used in this peach cake?
Sour cream provides two most essential contributions to this peach cake. Its natural acidity tenderizes the flour proteins, inhibiting excess gluten development and producing the most beautifully delicate and most soft crumb. Its fat content adds significant moisture that keeps the cake most fresh and most tender for days beyond baking. Plain Greek yogurt or crème fraîche substitute with essentially identical results.
How do I prevent the cake from becoming too wet from the peaches?
The most important prevention step is thorough draining and blotting of the canned peach pieces before adding them to the batter. Spread the drained pieces on paper towels and press gently to remove as much surface syrup as possible before chopping and folding into the batter. Excess syrup in the batter produces a gummy and improperly textured cake rather than the most beautifully soft and most properly crumbed result.
Conclusion
This Peach Cake is the most completely irresistible and most deeply summer-golden cake that makes every gathering and every warm afternoon feel genuinely and completely special through the most tenderly moist sour cream crumb and the most beautifully golden canned peach pieces and the most silky peach juice glaze in every single perfectly glazed and completely irresistible peach cake slice. We hope it brings the same deeply joyful summer peach warmth and the same completely satisfied gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Peach Cake The Most Easy Moist Sour Cream Summer Canned Peach Glaze Cake You Will Bake
- Total Time: 1 hour 15 minutes including cooling
- Yield: 8 to 10 servings 1x
- Diet: Vegetarian
Description
The most irresistible Peach Cake made by sifting 1 1/2 cups flour baking powder baking soda and salt beating 1/2 cup room temperature butter and sugar 2 to 3 minutes until pale and fluffy adding room temperature eggs one at a time then vanilla folding in room temperature sour cream incorporating dry ingredients in two batches on low gently folding in 1 cup drained blotted chopped canned peaches scraping into parchment-lined 8 or 9-inch pan baking at 350°F for 35 to 40 minutes cooling completely then drizzling with peach glaze of powdered sugar and reserved peach juice. A completely perfect summer peach cake recipe.
Ingredients
1 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter softened to room temperature
1/2 cup Granulated Sugar
2 large Eggs room temperature
1 tsp Pure Vanilla Extract
1/2 cup Full-Fat Sour Cream room temperature
1 cup Canned Peaches drained and chopped reserve syrup
1/2 cup Powdered Sugar sifted for glaze
2 to 3 tbsp Reserved Peach Juice from can
Instructions
1. Preheat oven to 350°F 175°C. Grease 8 or 9-inch round pan. Line bottom with parchment.
2. Sift flour, baking powder, baking soda, and salt in medium bowl. Whisk evenly.
3. Beat room temperature butter and sugar 2 to 3 minutes until pale and fluffy.
4. Beat in room temperature eggs one at a time. Add vanilla. Mix until smooth.
5. Fold in room temperature sour cream gently and thoroughly.
6. Incorporate dry ingredients in two batches on low until no flour streaks remain.
7. Drain canned peaches. Blot thoroughly with paper towels. Chop. Reserve syrup.
8. Fold chopped peaches into batter.
9. Scrape into prepared pan. Smooth top.
10. Bake 35 to 40 minutes until toothpick clean or few moist crumbs. Tent with foil if browning too fast.
11. Cool in pan 10 to 15 minutes. Invert onto rack. Cool completely.
12. Whisk powdered sugar and peach juice until smooth glaze. Drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake, Summer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: peach cake, easy moist summer peach cake recipe sour cream canned peaches glaze, best irresistible peach cake, simple single layer peach cake
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