Irresistible Summer Peach Cake
This Irresistible Summer Peach Cake features a tender crumb enriched by fresh peaches, making it an ideal treat for summer gatherings and lazy afternoons.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
- 1 cups canned peaches, drained and chopped
- 0.5 cups powdered sugar
- 2-3 tablespoons peach juice (from canned peaches)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the sour cream. Fold in the chopped peaches.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar and peach juice until smooth. Drizzle this glaze over your cooled cake.
Notes
Store leftovers in plastic wrap for 2-3 days at room temperature. Freeze portions for up to 2 months. Reheat slices in the microwave for 10-15 seconds.