Irresistible Summer Peach Cake

This Summer Peach Cake is a delightful celebration of the season’s sweetest flavors. With its tender crumb, juicy peaches, and a light peach glaze, this cake is perfect for warm-weather gatherings, picnics, or simply enjoying with a cup of tea. The combination of fresh (or canned) peaches and a hint of tangy sour cream makes it moist, flavorful, and utterly irresistible.

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)

Directions

Step 1: Preheat the Oven

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

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour , baking powder , baking soda , and salt until evenly combined. 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. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes .
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Combine Mixtures

1. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream . Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Be careful not to overmix.
2. Gently fold in the chopped peaches using a spatula, ensuring they’re evenly distributed throughout the batter.

Step 5: Bake the Cake

1. Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 45–50 minutes , or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes , then carefully turn it out onto a wire rack to cool completely.

Step 6: Prepare 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 the glaze is smooth and pourable.

Step 7: Drizzle and Serve

1. Once the cake has cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
2. Slice and serve!

Why You’ll Love This Cake

This Summer Peach Cake is a delightful balance of sweetness and tanginess, thanks to the juicy peaches and sour cream. Its tender texture and subtle peach aroma make it a standout dessert for any occasion. Plus, the peach glaze adds an extra burst of fruity flavor that ties everything together perfectly.

Tips for Success

• Use fresh peaches if preferred : Substitute canned peaches with fresh ones—simply peel, chop, and toss them with a little sugar to draw out their juices before folding into the batter.
• Don’t overmix the batter : Overmixing can make the cake dense. Mix just until the ingredients are combined.
• Save peach juice : Reserve the juice from the canned peaches specifically for the glaze—it’s key to achieving that authentic peach flavor.
• 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.

Serving Suggestions

• Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
• Garnish with additional chopped peaches or a sprinkle of powdered sugar for added flair.
• Pair with a cold glass of lemonade or iced tea for a refreshing summer treat.

Enjoy this Irresistible Summer Peach Cake —a moist, flavorful, and peach-perfect dessert that’s sure to brighten any summer day!