Irresistible Summer Peach Cake

This Irresistible Summer Peach Cake is a delightful celebration of summer flavors. With its tender crumb, juicy peaches, and a sweet peach glaze, it’s the perfect dessert to enjoy during warm weather. The combination of sour cream and canned peaches ensures a moist and flavorful cake that’s easy to make yet feels indulgent. Serve it at brunch, as an after-dinner treat, or with a scoop of vanilla ice cream for an extra touch of decadence.

📋 Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup canned peaches, drained and chopped
• ½ cup powdered sugar
• 2–3 tablespoons peach juice (from canned peaches)

👩‍🍳 Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C) . Grease and flour a bundt pan , ensuring all surfaces are evenly coated to prevent sticking.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour , baking powder , baking soda , and salt . Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract .

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the flour mixture to the butter mixture alternately with the sour cream , beginning and ending with the flour mixture. Mix until just combined—do not overmix.
2. Gently fold in the chopped peaches using a spatula, ensuring they are evenly distributed throughout the batter.

Step 5: Bake

1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 45–50 minutes , or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

1. Let the cake cool in the pan for 10 minutes , then carefully turn it out onto a wire rack to cool completely.

Step 7: Make the Glaze

1. In a small bowl, whisk together the powdered sugar and peach juice (start with 2 tablespoons and add more as needed) until smooth and pourable.
2. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides for a beautiful finish.

Step 8: Serve

1. Slice and serve the cake as-is or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the sweet, summery flavors!

Tips for Success

• Peach Variations: Use fresh peaches if available—simply peel, chop, and toss them with a little lemon juice to prevent browning.
• Glaze Consistency: Adjust the amount of peach juice to achieve your desired glaze thickness. For a thicker glaze, use less juice; for a thinner glaze, add more.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Bring to room temperature before serving.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months . Thaw overnight in the refrigerator, glaze before serving.

Why You’ll Love This Recipe

This Irresistible Summer Peach Cake is a celebration of seasonal flavors with its juicy peaches and sweet, buttery crumb. The sour cream adds moisture and richness, while the peach glaze ties everything together with a burst of fruity sweetness. Whether you’re hosting a summer gathering or simply craving a comforting dessert, this cake is sure to impress. Dive into this moist, flavorful treat and let it transport you to a sunny summer day!