This recipe for Peach Cake is perfect for the summer months since it is loaded with fresh peaches that are luscious and flavorful. The fresh and luscious peaches that were utilized in the making of the cake provide a flavor that is bursting forth from every individual morsel of the cake. Enjoy a slice of this cake with your cup of coffee in the morning or as a snack in the middle of the day.
I know that summer has arrived when there is an abundance of fresh peaches because that is a solid sign that it is now summer, and I cannot wait to make this scrumptious peach cake recipe. This scrumptious peach cake can be whipped up in a matter of minutes using only a handful of pantry staples. Peaches that are perfectly ripe, with a texture that is almost creamy and a sweetness that is dazzlingly flowery, are a delightful addition to any sweet meal.
Because of its adaptability, this peach cake is my go-to option for a sweet treat during the summer. You can enjoy it with your coffee or tea in the morning, as a snack in the afternoon, or even as dessert after dinner if you want to! You won’t be able to stop at just one taste of the cake because of the sweet and tangy peaches, which are the perfect accompaniment to the cake.
INGREDIENTS REQUIRED FOR THE RECIPE
- Flour: for this cake, normal flour that can be purchased at a grocery store will work just fine.
- Baking powder: Be sure to only use powder that has recently been opened. Baking powder is a must-have ingredient because of the peaches’ naturally heavy consistency.
- If you want to have control over how salty your peach cake turns out, use unsalted butter in the recipe. When the butter is at room temperature, it is much simpler to cream it. When you press your finger into butter that has been allowed to reach room temperature, you should see a slight imprint remain.
- Eggs, as the cake’s volume and texture are much improved by their incorporation.
- Because it contains sour cream, the cake turns out airy, light, and delicate all the way through.
- Ripe peaches are necessary for optimal flavor. If they remain rigid when the squeeze test is performed, they are not yet ready for use. When peaches give in to light pressure, this indicates that they are ready to be plucked.
MEASUREMENTS FOR INGREDIENTS
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened (170g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- ¼ cup sour cream room temperature (60g)
- 1 tablespoon vanilla extract
- 2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
Calories: 388kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 253mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 770IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
- 9-inch round cake pan
- Mixing Bowls
- Electric or stand mixer
DIRECTIONS FOR MAKING THIS RECIPE
- The first thing you need to do is get a medium bowl and combine all of the dry ingredients (flour, baking powder, and salt).
2. In a large mixing bowl, cream the butter by beating it at a medium pace. Add the sugar to the bowl of beaten eggs, and continue mixing until the mixture becomes foamy. After that, beat in the vanilla extract and sour cream using a whisk, and then add the eggs one at a time. While the mixer is running, add the flour mixture in a slow and steady stream.
3. First, the peaches need to be washed, and then you can either slice or chop them.
4. The last quarter of the peaches should be folded into the batter before the mixture is finished.
5. The fifth step is to pour the batter into a cake pan measuring 9 by 13 inches and buttered.
6. Finish by topping with the remaining peach slices and, if desired, some sugar. After forty-five minutes in the oven, a wooden pick put in the middle should be removed without any residue. After the food has cooled, you should wait at least half an hour before serving it.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Because a kitchen scale is the most accurate instrument for measuring flour, I strongly recommend that you purchase one. If you do not have a digital scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
- Peaches are delicious whether they are eaten with or without their skins. Your preference will determine whether the peaches in the batter and the topping are cut into chunks or sliced when it comes to the preparation of the peaches.
- Wait until the components that were stored in the refrigerator are at room temperature before adding them to the batter. Because of this, there will be a reduced chance that the batter will be overmixed. The overmixing of the batter will produce a cake that is very dense.
- The inclusion of genuine vanilla essence, rather than just imitation vanilla, will be of greater assistance to the peach cake.
- Before you bake your cake, sprinkle a tiny bit of additional sugar on the top so that it becomes a golden brown and crispy crust.
- In the event that you do not have enough peaches, you can use plums, nectarines, or apricots as a substitute.
MAY I SUBSTITUTE PEACHES FROM A CAN OR FROZEN IN THIS CASE?
Even though fresh peaches are best, canned or frozen ones will do in a pinch. Add the peaches, after they have been drained and patted dry, to the batter if you are using canned peaches. The canned peaches’ syrup will impart some of their flavor to the cake. Peaches from the freezer should be thawed and drained before use.
CAN I COLDSTORE THE LEFTOVER CAKE?
Peach cake can be kept for 3 days if stored in an airtight container at room temperature. If you want the cake to last longer, put it in the fridge.
THE CAKE: MAY I FREEZE IT?
Of course you can! The peach cake should be carefully wrapped in plastic and stored in a freezer-safe bag or container once it has cooled completely. Chill for as long as three months.
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