Fresh Peach Cake

This fresh peach cake is a moist and buttery summer dessert packed with juicy ripe peaches and topped with a cinnamon brown sugar crust. Easy to make with simple pantry ingredients, this tender cake is perfect for brunch, potlucks, or an everyday summer treat.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 285kcal

Author: Lora

Cost: 8

Equipment

9x13 inch baking pan
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
whisk
measuring cups and spoons

Ingredients

3 cups fresh ripe peaches, chopped
2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cinnamon for topping

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking pan with butter, baking spray, or line with parchment paper.
Wash, pit, and chop the peaches into roughly 1/2-inch pieces. No peeling is necessary.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture in two additions, stirring just until combined without overmixing.
Fold the chopped peaches gently into the batter using a rubber spatula.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Mix the brown sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the batter.
Bake for 40 to 45 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.

Notes

Use ripe, fragrant peaches for the best flavor and moisture. Frozen peaches can be used if thawed and drained well. Do not overmix the batter once the flour is added. Let the cake cool for at least 20 minutes before slicing for cleaner cuts. Serve warm with whipped cream or vanilla ice cream for an extra indulgent dessert.

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