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.

Peach Cake Easy Moist Sour Cream Canned Peach Glaze Recipe

Name: Peach Cake The Most Easy Moist Sour Cream Summer Canned Peach Glaze Cake You Will Bake
Prep time: 20 min
Cook time: 40 min
Total time: PT-497448H23M16S
Cuisine: American
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

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

Scale

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