Description: A delightful and moist peach cake perfect for summer gatherings, showcasing the sweet and tangy flavor of peaches in every bite. Topped with a luscious peach glaze, this cake is sure to become a family favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup canned peaches, drained and chopped (or fresh peaches, peeled and chopped, if in season)
- 1/2 cup powdered sugar
- 2-3 tablespoons peach juice (from canned peaches)
Preparation:
Step 1: Preheat and Prep: Begin by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. Thoroughly grease and flour a 9-inch bundt pan. This step is crucial to prevent the cake from sticking to the pan. Using a cooking spray with flour already included can simplify this process, or you can grease with softened butter and then dust with flour, tapping out any excess. Alternatively, parchment paper could be cut to fit the bundt cake and it will pop out with no issues at all!
Step 2: Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the flour, resulting in a more uniform rise. The salt enhances the flavors of the other ingredients. Set this bowl aside for later use.
Step 3: Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the softened unsalted butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, creating a light and airy texture. The mixture should become noticeably paler in color and increase in volume.
Step 4: Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Adding the eggs gradually and mixing thoroughly ensures they are properly emulsified into the batter. Stir in the vanilla extract. Vanilla extract enhances the overall flavor profile of the cake, adding a warm and inviting aroma.
Step 5: Alternate Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. This method ensures the batter remains smooth and prevents overmixing, which can lead to a tough cake. Typically, you would add about a third of the flour mixture, then half of the sour cream, then another third of the flour mixture, the remaining sour cream, and finally the last third of the flour mixture. Mix until just combined after each addition; do not overmix.
Step 6: Fold in Peaches: Gently fold in the chopped peaches until they are evenly distributed throughout the batter. Be careful not to overmix at this stage, as it can cause the peaches to break down and make the batter too wet.
Step 7: Pour into Pan and Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with foil during the last 15-20 minutes of baking.
Step 8: Cooling Process: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking.
Step 9: Prepare the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and peach juice until smooth. Add more peach juice if needed to reach your desired consistency.
Step 10: Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top. The glaze will harden slightly as it sits, creating a beautiful and delicious finish.
Why you will love this recipe:
This Summer Peach Cake is a celebration of seasonal flavors, combining the comforting warmth of a homemade cake with the juicy sweetness of peaches. The cake itself is incredibly moist and tender, thanks to the addition of sour cream, while the chopped peaches add bursts of flavor and texture. The peach glaze provides a sweet and tangy finish that perfectly complements the cake. It’s an easy-to-make dessert that looks impressive and tastes even better. This cake is perfect for brunch, afternoon tea, or a simple dessert after dinner, and it’s guaranteed to be a crowd-pleaser. It is a great way to use canned peaches if fresh ones aren’t available, but the recipe is easily adapted to use fresh, ripe peaches when they are in season. The bundt shape makes it an elegant dessert to bring to a gathering, but it’s simple enough to make for a casual family treat.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Presentation: Appealing
- Overall: Highly Recommended
Serving Suggestions:
- Serve the cake as is with a dusting of extra powdered sugar.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh peach slices or a sprig of mint for added visual appeal.
- Serve it warm with a cup of coffee or tea for a comforting treat.
- Try it with a light dusting of cinnamon.
Tips:
- Ensure that your butter and sour cream are at room temperature for better incorporation.
- Don’t overmix the batter, as this can result in a tough cake.
- If using fresh peaches, make sure they are ripe but firm so they don’t become mushy during baking.
- For a more intense peach flavor, add a teaspoon of peach extract to the batter.
- To prevent the cake from sticking, grease and flour the bundt pan thoroughly.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For best results, let the cake cool completely before glazing.
- If you don’t have peach juice, you can substitute it with milk or water.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 320 kcal
- Protein: 4g
- Sodium: 250mg
Conclusion:
The Irresistible Summer Peach Cake is a delightful and versatile dessert that is perfect for any occasion. With its moist crumb, sweet peach flavor, and simple preparation, it’s sure to become a go-to recipe in your kitchen. Whether you’re using fresh or canned peaches, this cake is a wonderful way to enjoy the taste of summer all year round. Don’t hesitate to experiment with variations, such as adding other fruits or spices, to create your own unique twist on this classic treat. Enjoy baking and sharing this delicious cake with your loved ones!
Frequently Asked Questions:
- Can I use fresh peaches instead of canned peaches?
- Absolutely! Fresh peaches are a wonderful substitute for canned peaches, especially when they are in season. Peel and chop about 2 medium-sized peaches, ensuring they are ripe but firm enough to hold their shape during baking.
- What if I don’t have sour cream? Can I use something else?
- Yes, you can substitute the sour cream with plain Greek yogurt or buttermilk. These alternatives will provide a similar level of moisture and tanginess to the cake.
- My cake stuck to the bundt pan. What did I do wrong?
- Sticking is usually due to insufficient greasing and flouring of the pan. Make sure to thoroughly coat every nook and cranny of the bundt pan with softened butter or cooking spray, then dust with flour, tapping out any excess. Alternatively, you can use a baking spray that contains flour. Letting the cake cool for the recommended 10 minutes before inverting it also helps.
- Can I freeze this cake?
- Yes, you can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving. It’s best to freeze the cake without the glaze, and then add the glaze after thawing.
- Can I add nuts to this recipe?
- Certainly! Adding chopped nuts, such as pecans or walnuts, can add a nice crunch and flavor to the cake. Simply fold about 1/2 cup of chopped nuts into the batter along with the peaches.
