If there’s one dessert that instantly brings sunshine to your table, it’s this Peach Cake with Creamy Vanilla Glaze Recipe. Bursting with juicy, tender peaches nestled in a soft, cinnamon-spiced cake, and topped with the most luscious vanilla glaze, this treat feels like a warm hug on a plate. Whether you’re celebrating a special occasion or just craving something sweet and fresh, this recipe perfectly captures the essence of summer in every bite.
Ingredients You’ll Need
Whipping up this Peach Cake with Creamy Vanilla Glaze Recipe is wonderfully straightforward because every ingredient plays a delightful and essential role—from moistening the cake to infusing it with flavor and adding that irresistible glaze shine.
- 1 1/2 cups all-purpose flour: Provides the structure for a soft, tender cake.
- 1 teaspoon baking powder: Helps the cake rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with the sour cream for perfect leavening.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 1/2 teaspoon ground cinnamon: Adds a warm, comforting hint that complements the peaches.
- 1/2 cup unsalted butter, softened: Brings richness and moistness to every crumb.
- 3/4 cup granulated sugar: Sweetens the cake just right without overpowering.
- 2 large eggs: Bind the ingredients and add tenderness.
- 1 teaspoon vanilla extract: Lifts the overall flavor with its fragrant notes.
- 1/2 cup sour cream: Keeps the cake wonderfully moist and adds subtle tang.
- 2 cups peeled and diced fresh peaches: The star ingredient; juicy and fresh for that true peach burst.
- 1 tablespoon flour (for tossing peaches): Prevents the peaches from sinking in the batter.
- For the Creamy Vanilla Glaze:
- 1 cup powdered sugar: Sweet base for the smooth glaze.
- 2 tablespoons heavy cream (or milk): Creates the perfect consistency for drizzling.
- 1/2 teaspoon vanilla extract: Adds depth and warmth to the glaze.
How to Make Peach Cake with Creamy Vanilla Glaze Recipe
Step 1: Prep Your Ingredients and Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan thoroughly so your cake releases easily after baking. This prep ensures a smooth start to your peachy adventure.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This combination will give your cake structure, rise, and that gentle warmth cinnamon is famous for.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale. This step is crucial as it aerates the batter, helping your cake turn out nice and tender.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add the eggs one at a time, beating each in fully before adding the next. Stir in the vanilla extract and then mix in the sour cream until everything is silky smooth. These ingredients boost moisture and flavor depth in your cake.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet mixture, mixing just until everything comes together. Overmixing at this point could make the cake tough, so gentle folding is key to keep it light.
Step 6: Toss and Fold in Peaches
Toss your diced peaches with a tablespoon of flour to prevent them from sinking to the bottom. Gently fold these juicy pieces into the batter, distributing that delicious fruit evenly throughout.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted at the center comes out clean. Your kitchen will soon be filled with the inviting scent of baked peaches and cinnamon.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While the cake cools, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle this creamy vanilla glaze generously over the cooled cake to add a glossy finish and creamy sweetness.
How to Serve Peach Cake with Creamy Vanilla Glaze Recipe
Garnishes
A sprinkle of toasted cinnamon or chopped toasted pecans on top adds a lovely crunch and a bit of warmth that elevates the whole experience. Fresh peach slices can also turn your cake into a stunning centerpiece.
Side Dishes
This peach cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgence. A light cup of herbal tea or a glass of sparkling white wine also complements the flavors wonderfully.
Creative Ways to Present
For gatherings, serve the cake on vintage-style plates to bring a touch of elegance. You can also slice it into bite-sized squares for informal parties, making it easy for guests to grab and enjoy while mingling.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored covered at room temperature for up to two days or refrigerated if you prefer it chilled. Make sure to keep the glaze covered to prevent it from drying out or absorbing other fridge odors.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then foil to keep it fresh for up to two months. Thaw overnight in the refrigerator before serving, then drizzle fresh glaze for the best flavor and texture.
Reheating
Warm individual slices in the microwave for 10-15 seconds to revive the softness and freshness without melting the glaze too much. Reheating will bring back that just-baked feeling and melt-in-your-mouth texture.
FAQs
Can I use frozen peaches instead of fresh in the Peach Cake with Creamy Vanilla Glaze Recipe?
Absolutely! Frozen peaches work well as long as you thaw and drain them thoroughly to avoid extra moisture that could affect the cake’s texture.
What if I want a thicker glaze?
Simply reduce the amount of cream or milk you add to the powdered sugar. Start with less liquid and add gradually until you find the thickness you prefer.
Is it possible to make this cake dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use a plant-based sour cream alternative. Likewise, use a non-dairy milk for the glaze to keep it vegan-friendly.
How can I add a bit of crunch to the Peach Cake with Creamy Vanilla Glaze Recipe?
Mix in about 1/4 cup of chopped pecans or walnuts into the batter before baking. This adds a wonderful texture contrast to the soft cake and juicy peaches.
Can I make this cake gluten-free?
Using a gluten-free all-purpose flour blend that includes xanthan gum will work nicely. Just make sure the blend is designed for baking to maintain the cake’s tender crumb.
Final Thoughts
There’s something truly special about the Peach Cake with Creamy Vanilla Glaze Recipe that brightens up any day and makes dessert feel like a celebration. It’s straightforward to make, endlessly delicious, and perfect for sharing with those you love. I hope you enjoy making this cake as much as you’ll enjoy eating it—happy baking!
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Peach Cake with Creamy Vanilla Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Peach Cake topped with a creamy vanilla glaze, perfect for showcasing fresh summer peaches. This easy-to-make dessert combines tender diced peaches folded into a spiced batter and baked to golden perfection, then drizzled with a smooth vanilla glaze for added sweetness and richness.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced fresh peaches (or drained canned peaches)
- 1 tablespoon flour (for tossing peaches)
Creamy Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, indicating well-aerated butter.
- Add eggs and flavoring: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification. Then mix in vanilla extract and sour cream until the batter is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the cake.
- Prepare peaches: Toss the peeled and diced peaches with 1 tablespoon of flour to prevent them from sinking to the bottom during baking, then carefully fold them into the batter.
- Bake the cake: Pour the batter into the greased pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth and creamy.
- Glaze the cake: Drizzle the creamy vanilla glaze evenly over the cooled cake just before serving to add a delectable sweet finish.
Notes
- This cake can also be made with frozen or canned peaches—just ensure they are well-drained to avoid excess moisture.
- For extra texture and flavor, add 1/4 cup chopped pecans or walnuts into the batter before baking.
- The glaze consistency can be adjusted by varying the amount of cream: add more for a thinner glaze or less for a thicker one.
