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
Scale
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.
