Go Back
–+ servings
Summer Peach Cake

Irresistible Summer Peach Cake – Your New Favorite Dessert

This Summer Peach Cake is a celebration of summer's sweetest offerings, featuring juicy peaches and a tangy glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Switch to gluten-free flour for a dietary alternative.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Baking Soda Works alongside acidic ingredients.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Substitute with margarine or coconut oil if needed.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Use flax eggs or applesauce for egg-free option.
  • 1 teaspoon Vanilla Extract Infuses warmth into the flavor.
  • 1 cup Sour Cream Greek yogurt makes a great alternative.
  • 1 cup Canned Peaches Swap with fresh or frozen peaches as preferred.
For the Glaze
  • 1 cup Powdered Sugar Adds sweetness.
  • 2 tablespoons Peach Juice Orange or lemon juice can be used.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake pan
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8 or 9-inch round cake pan.
  2. Mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a medium mixing bowl.
  3. Cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together in a large mixing bowl until pale and fluffy.
  4. Add 2 large eggs one at a time, mixing after each addition, then mix in 1 teaspoon of vanilla extract.
  5. Fold in 1 cup of sour cream gently into the batter.
  6. Gradually add the dry ingredient mixture to the wet batter at low speed until just combined.
  7. Fold in 1 cup of chopped canned or fresh peaches evenly into the batter.
  8. Pour the batter into the prepared cake pan and bake for 35-40 minutes.
  9. Allow the cake to cool for about 10-15 minutes before transferring it to a wire rack.
  10. Whisk together 1 cup of powdered sugar and 2 tablespoons of peach juice to create the glaze, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature and avoid overmixing for the best texture.

Tried this recipe?

Let us know how it was!