“You could be the tastiest, most juiciest, most delicious peach out there in the world; there’s still going to be people out there who don’t like peaches .”—Benson Henderson
As far as I can remember, I have always loved eating peaches! I know a lot of people are not a fan. Maybe it’s a “texture” thing, or they just don’t like the taste, but I think they might like them in this ambrosial cake😋!!
This cake tastes like a jewish apple cake with peaches. It isn’t baked using a bundt pan, it’s baked in a 9″ round cake pan. You could also use a springform pan for easy removal.
Substitutions for this cake:
- Salted butter can be used, but be sure to omit the salt in the recipe.
- Plain Greek yogurt can be used instead of the sour cream.
- You can use 1 tablespoon of pure vanilla extract if you are not using almond extract.
- 1½ cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspooon baking soda
- ½ teaspoon kosher salt
- ¾ cup (170 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar – *1 tablespoon of this sugar will go into the sliced peaches and cinnamon
- 2 large eggs, room temperature
- ¼ cup (60 grams) sour cream, room temperature
- ½ tablespoon pure vanilla extract
- ½ teaspoon almond extract, optional
- 1 tablespoon freshly squeezed lemon juice
- zest of half a lemon (about 1 teaspoon)
- 2 cups (approx. 3 medium peaches), pitted, peeled and sliced
- ¾ teaspoon cinnamon
- confectioners’ sugar for dusting (optional)
Preheat oven to 350°F. Grease 9″ cake pan with butter or baking spray. Line pan with parchment and grease the parchment. Set aside.
Whisk flour, baking powder, baking soda and salt in a bowl until combined.
Pit, peel and slice the peaches and place in a medium bowl. *Sprinkle 1 tablespoon sugar and ¾ teaspoon cinnamon on top. Stir peach mixture and set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle or a handheld mixer, cream butter and the rest of the sugar until light and fluffy (about 3 minutes). Scrape down the sides and bottom of the bowl as needed.
Add eggs, one at a time, mixing well after each addition.
Add sour cream, extracts, lemon juice and lemon zest. Mix until just combined.
Add flour mixture to the wet mixture and beat on low speed just until the batter comes together. Please do not over mix the cake batter!
Place half of the batter into the prepared cake pan, and spread evenly (I like to use my small offset spatula). Arrange half of the peaches on top of the batter.
Carefully scoop the rest of the batter on top of the peaches, spread with offset spatula, and arrange the rest of the peaches on top of that batter.
The peaches will probably have released some juice while sitting. Discard the extra juice (or you could brew some tea and make some peach iced tea).
Place in preheated oven and bake for 50-60 minutes (tent some foil over the cake if it gets too dark).
Check cake at 50 minutes with a toothpick. If toothpick comes out clean or with a few crumbs, your cake is finished. Remove cake from the oven and place on a cooling rack. Allow cake to cool in pan for an hour. Run a knife or spatula around the side of cake to help release it from the pan. Invert cake upside down onto the cooling rack and then place it on a serving platter right side up (with peaches on top).
I like to dust the top with confectioners’ sugar. This is optional, but I highly recommend it😉!!
If you really want to treat yourself, serve it a la Mode…so yumm!!
I hope you make this peach cake, and if you do, please tag me on Instagram @goodeastbymimi. I would love to hear from you and see your photos!