Irresistible Summer Peach Cake (Printable Version)
Moist, tender cake brimming with sweet peaches, finished with a light peach glaze. Pure summer indulgence.
# What You'll Need:
→ Cake Base
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup sour cream
10 -
1 cup canned peaches, drained and chopped
→ Glaze
11 -
1/2 cup powdered sugar
12 -
2 to 3 tablespoons peach juice (reserved from canned peaches)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly blended.
03 -
In a large mixing bowl, beat softened butter with granulated sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 -
Add dry mixture to the butter mixture in three parts, alternating with sour cream, starting and ending with the dry mixture. Stir gently to combine. Fold in chopped canned peaches evenly.
05 -
Pour batter into the prepared bundt pan, smoothing the top. Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean.
06 -
Allow cake to cool in the pan for 10 minutes. Gently invert onto a wire rack and let cool completely before glazing.
07 -
In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons peach juice until smooth and pourable. Drizzle glaze over cooled cake and let set before serving.
# Additional Notes:
01 -
For a dairy-free version, substitute sour cream with coconut cream. To make it gluten-free, use a certified gluten-free flour blend.