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1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Mix until just combined, being careful not to overmix.
- Gently fold in the chopped peaches, reserving a few slices for garnish if you’d like.
- Pour the batter into the prepared cake pan and smooth the top.
2. Make the Peach Filling:
- In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon (if using).
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the peaches soften and release their juices. Let cool to room temperature.
3. Bake the Cake:
- Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, peach juice (or milk), and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake once it’s fully set.
5. Assemble the Cake:
- Once the cake is completely cooled, spread the peach filling over the top.
- Garnish with the reserved peach slices for a fresh, vibrant touch.
- Optionally, dust with powdered sugar for a delicate finish.
6. Serve:
- Slice and serve this Irresistible Summer Peach Cake! It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
This Summer Peach Cake is the perfect balance of light and fruity, with the natural sweetness of peaches shining through in every bite. It’s a refreshing treat to enjoy on a warm summer day! 🍑🍰
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