Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (plain yogurt works too)
- 3 large peaches, sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside. This is where I usually have my kids join me—little hands love to help with greasing the pan!
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This part reminds me of my mom’s way of sifting flour, with a rhythm that was almost musical.
- In a large bowl, cream the butter and sugar until light and fluffy, which takes about 3-4 minutes. I like to tell stories from my childhood as I mix—dad’s tales of cooking in a cramped kitchen always get a good laugh.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The aroma is just divine, and my daughter always comments on how it smells like happiness.
- Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Arrange the peach slices on top of the batter in a circular pattern.
- In a small bowl, combine the brown sugar and cinnamon, then sprinkle evenly over the peaches. This adds a caramel-like sweetness that’s just irresistible.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. I usually sneak a small piece at this point—quality control, you know?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Summer Peach Cake, recipe, cooking, food
