Irresistible Summer Peach Cake
A fluffy, moist cake bursting with juicy peach flavor, perfect for summer gatherings.
Servings: 8 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 1 cup canned peaches, drained and chopped
Glaze
- 0.5 cup powdered sugar
- 2-3 tablespoons peach juice (from canned peaches)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a bundt pan by greasing and flouring it thoroughly to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped peaches gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Whisk together the powdered sugar and peach juice until smooth, then drizzle over the cooled cake.
- Slice, serve, and enjoy!
Notes
For a crunch, add chopped pecans or almonds. Store leftovers wrapped at room temperature for up to 2 days.