i’m trying to take advantage of all the summertime fruit options.
i have so many other recipes that i’d like to share, but a part of me is telling me to get these summer recipes out there so it can actually be sort of timely for you all. so, think: peaches, nectarines, pluots, strawberries, blueberries. but please don’t blame me if that doesn’t actually happen in time lol because i am a turtle at this.
speaking of being slow, i first made this peach cake in 2017. this is the third summer i’ve made this cake. and this is the third time i’ve photographed this recipe- the first two just seemed kinda meh to me. i’m decently okay with these, though i wish the peaches i used were a little riper, but this just goes to show that you can use a peach in any season of its life. the riper it is, the more jammy it’ll become with the cake.
i love this recipe so much because it brings out the true flavor of peaches. you add actual fresh peach slices into the cake- no jam in play here because the peaches will become a little jammy on their own. the base of the cake is similar to that of a coffee cake; butter, sugar, sour cream. it’s dense and moist and stocked with jammy peaches throughout. summer in a cake and absolutely delish!
baker’s notes: peeling peaches is kinda weird. it can get slimy depending how ripe your peach is. read this article on how to peel a peach. note that with less ripe peaches, it may be a bit harder to peel, so you can use a fruit peeler. that’s what i used for the cake i shot for these pics.
fresh peach cake
makes one 9x9-inch cake
adapted slightly from barefoot contessa
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temp
1 cup sour cream, at room temp
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
filling & topping
1 teaspoon ground cinnamon
1/2 cup granulated sugar
3 large peaches, peeled, pitted, and sliced
Preheat the oven to 350 F. Grease a 9-inch square baking pan and set aside.
make the cake: in the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and the 1 cup of sugar for 3-5 minutes on medium-high speed, until light and fluffy. turn the mixer to low and add the eggs, one at time. mix in the sour cream and vanilla, and beat until smooth. add the flour, baking soda, baking powder, salt, and cinnamon. mix until just combined.
make the topping: in a small bowl, mix together the remaining 1/2 cup sugar and the cinnamon.
assemble the cake: spread half the batter evenly in the pan. top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. spread the remaining batter on top (it’ll look like it’s not enough batter but do not worry!), and arrange the remaining peach slices on top. sprinkle with the remaining cinnamon-sugar mixture.
bake the cake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. let cool slightly before slicing and serving. enjoy!!! (p.s. it’s delicious with fresh whipped cream)