Summertime Sweetness! (With No-Hassle Decorating).
While this sunny cake is most popular in Baltimore because of German settlers who brought the recipe, it has spread across the US. Famous for its simple wholesomeness and golden fluffy sweetness, this recipe is a fabulous use of fresh peaches – especially in the summer when they’re in season. For beginner bakers, it’s a great place to start, and so making this cake can be a really special family activity for kids of all ages.
As you can imagine, a classic topping for this cake is a dollop of vanilla or cinnamon ice cream, or a homemade honey glaze. However, many Baltimore bakers agree that keeping it simple (without a drizzle) is the best way to go. This is especially helpful for those who want to ditch the decorating. I recommend trying it as is first, and then making it again another time to explore topping options.
Is Peach Cake Healthy?
The beauty of this basic recipe is that with the best quality ingredients (ie. organic flour, local eggs) it’s already wholesome and easy to make. It has less sugar in it than most cakes, especially without a glaze. With the right portions, this dessert is a superb way to enjoy something sweet after dinner or even for breakfast with a side of yogurt.
For more specific diet styles, the ingredients can be easily exchanged. For example, all-purpose flour can be replaced with a trusty gluten free mix like Bob’s Red Mill. Sour cream could be replaced with Greek yogurt, for a boost of protein and flavor. Whichever adjustments you need (or want) to make, this recipe is a great foundation to expand upon.
What’s up, Peaches?
Did you know that peaches came from Asia? According to the Royal Horticultural Society, peaches have been cultivated in China since the Neolithic period, and have made their way all across the world since then. The fact that this recipe is inspired by that of German settlers in North America shows just how far peaches have come! (I wonder if they taste the same as they did back then…) That must be why there are so many ways to prep and eat a peach. Who knew one fruit could be so multicultural?
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups fresh peaches, peeled, pitted, and sliced
INSTRUCTIONS
Preheat
Prepare oven and pan.
Mix Dry
Whisk dry ingredients.
Cream & Combine
Cream butter and sugar, add eggs, sour cream, vanilla, and blend with dry mix.
Fold & Bake
Fold in peaches, pour batter, and bake.
Cool
Cool cake before serving.
Devour!
FAQs & Tips
Leftovers can be covered and stored at room temperature for up to 3 days. Alternatively, it can go in a fridge-safe container and last for up to 5 days. I recommend eating it as soon as possible after baking, for the best results. Over time, it might get soggy or overly dry, depending on the environment it’s stored in. Keep an eye on it, and enjoy it while it’s fresh!
There are a few ways to evolve the flavor profile of this dessert… one of them is to incorporate lemon zest for a zing that balances the sweet peaches nicely. You could also add cinnamon to the mix for a light, warm, and earthy taste. If you want to get really creative, you could add 1/2 teaspoon of chili powder for a little kick. The possibilities with this cake are plentiful!
I recommend picking peaches that are soft to the touch, denting the skin ever so slightly. They’re great for baking when they’re ripe like this, and much easier to peel. If you need to speed up the ripening process, place the peaches in a closed paper bag at room temperature for a few days. Add a banana to the bag for an even speedier ripening.
Serving Suggestions
Aside from a dollop of vanilla ice cream, what else goes good with this golden cake?
Well, if you’re seeking something even sweeter than a honey glaze to go on top, Greek Yogurt Frosting is a light and fluffy option that’s also full of protein.
A fun and complementary side would be a Coffee Smoothie, offering a dark, rich kind of flavor to the cake’s sweetness.
For a peachy breakfast version of this recipe, check out Peach Muffins.
Peach Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 cups fresh peaches peeled, pitted, and sliced
Instructions
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Preheat your oven to 350°F and grease a 9-inch round cake pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in sour cream and vanilla extract.
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Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the sliced peaches.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
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