peach cake

peach cake

soft, tender and peachy summer cake

prep: 10'
bake: 35-45'

Peachy and fresh, this cake will fill your kitchen with the aroma of summer. One slice of it is a bite into a piece of peachy cloud.


  • 180g flour or 1½ cups
  • baking powder 1½ teaspoons
  • salt ½ teaspoon
  • butter softened 170g or ¾ cup
  • sugar 200g or 1 cup
  • 2 large eggs
  • sour cream room temperature 60g or ¼ cup
  • vanilla 1 tsp
  • ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)


  • preheat the oven to 180°C/160°C fan/350°F
  • grease a 23cm - 9 inch round cake tin with butter or baking spray
  • keep a few slices of peaches aside for the top of the cake
  • take 1 tablespoon of the flour and coat the peaches well with flour - this will help the peaches not to lay at the bottom of the cake tin
  • in a bowl, whisk flour, vanilla, salt and baking powder and set aside
  • in a large mixing bowl or a stand mixer bowl with a paddle attachment, beat the butter and sugar until fluffy and creamy
  • add the eggs one by one and mix for 1 minute after each addition
  • add the greek yogurt or sour cream
  • add the flour mixture to the mixer on a low speed until combined
  • fold the coated peaches you had set aside before
  • spread the batter into the prepared cake tin
  • put the remaining peaches on top of the cake
  • sprinkle with some additional sugar if desired
  • bake for 35-45 minutes depending on your oven
  • let cool before cutting

The cake can be stored in the fridge for 3 days and in the freezer for 1 month.

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