There’s nothing quite like the taste of sweet, sun-ripened peaches in summer. This Irresistible Summer Peach Cake is the perfect way to enjoy them light, moist, and bursting with fruity flavor in every bite. Whether served warm with ice cream or chilled on a sunny patio, this cake is a seasonal favorite you’ll bake on repeat.
Why You’ll Love This Peach Cake
- Made with juicy peaches and real ingredients
- Light, moist, and full of summer flavor
- Easy to whip up in under an hour
- Perfect for potlucks, BBQs, brunches, or casual family nights
- A crowd-pleasing vegetarian dessert
Simple Ingredients, Big Flavor
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup powdered sugar
Fruit:
- 1 cup canned peaches, drained and chopped
- 2 tbsp fresh peach slices (for topping)
How to Make Irresistible Summer Peach Cake
1. Preheat and prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
2. Cream the butter and sugars
In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
3. Add eggs and sour cream
Beat in eggs one at a time. Add vanilla and sour cream, and mix until smooth.
4. Mix dry ingredients
In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually stir into the wet ingredients until just combined.
5. Fold in peaches
Gently fold in chopped peaches. Pour the batter into the prepared pan and smooth the top. Arrange peach slices on top for a pretty finish.
6. Bake and enjoy
Bake for 35–40 minutes or until a toothpick comes out clean. Let cool slightly before slicing. Serve warm or chilled with a scoop of vanilla ice cream.
Pro Tips for Peach Cake Perfection
- Use canned or fresh peaches both work beautifully.
- For extra depth, sprinkle a little cinnamon or nutmeg into the batter.
- Don’t overmix after adding the dry ingredients to keep the cake tender.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4–5 days.
Delicious Variations
- Peach Upside Down Cake: Add a layer of peach slices and brown sugar to the bottom before baking.
- Peach & Berry Cake: Toss in a handful of blueberries or raspberries.
- Gluten-Free Version: Substitute all-purpose flour with your favorite gluten-free blend.
Nutrition Info (Per Slice – Approximate)
- Calories: 260
- Sugar: 22g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Protein: 3g
- Cholesterol: 60mg
- Sodium: 180mg
- Fiber: 1g
Final Thoughts
This Irresistible Summer Peach Cake is everything we love about summer in dessert form—bright, juicy, and delightfully light. It’s simple, satisfying, and just begging to be shared at your next picnic, gathering, or relaxing weekend bake.
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