Irresistible Summer Peach Cake – A Slice of Summer in Every Bite!

 

If you’re looking for a dessert that perfectly captures the essence of summer, look no further than this Irresistible Summer Peach Cake. Bursting with juicy peaches and enriched with a soft, buttery crumb, this cake is the ultimate treat for warm afternoons, backyard gatherings, or simply enjoying with a cup of iced tea. It’s fresh, it’s moist, and it’s guaranteed to impress.

With simple pantry ingredients and ripe seasonal fruit, this peach cake comes together effortlessly but tastes like something straight from a bakery.

 Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or Greek yogurt for a tangier flavor)

Peach Topping:

• 2 ripe peaches, peeled and thinly sliced
• 1 tablespoon brown sugar (optional)
• A pinch of ground cinnamon (optional, but recommended)

 Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy—about 3 to 5 minutes. This step is key to a soft texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be creamy and well combined.

Step 5: Combine Dry Ingredients and Sour Cream

Add the dry ingredients to the wet mixture gradually, alternating with the sour cream. Start and end with the dry ingredients. Mix gently just until everything is incorporated. Do not overmix—this keeps the cake tender.

Step 6: Assemble the Cake

Pour the batter into the prepared pan and smooth the top. Arrange the peach slices on top in a decorative circular pattern or scatter them naturally. Sprinkle brown sugar and cinnamon over the peaches if desired—it adds a beautiful caramelized finish.

Step 7: Bake

Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so check after 35 minutes.

Step 8: Cool and Serve

Let the cake cool in the pan for about 10 minutes, then carefully remove and place it on a wire rack to cool completely. Serve warm or at room temperature.

Optional: Dust with powdered sugar or serve with whipped cream or vanilla ice cream for a luxurious summer dessert.

 Why You’ll Love This Peach Cake

• Perfect texture – soft, moist, and buttery
• Loaded with fresh fruit – juicy peaches in every bite
• Simple ingredients – everything you need is probably already in your kitchen
• Great presentation – beautiful enough for guests, easy enough for a weeknight treat

 Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.
• To freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

 Extra Tips for Success

• If your peaches are very juicy, pat them dry slightly to avoid extra moisture.
• You can use canned or frozen peaches if fresh ones aren’t in season—just drain well.
• Want extra flavor? Add a dash of almond extract to the batter.