Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream or plain yogurt
1 tsp vanilla extract
2–3 medium ripe peaches, peeled (if desired) and sliced
1–2 tbsp extra sugar (optional, for sprinkling on top)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in sour cream and vanilla.
Gradually add dry ingredients to the wet mixture and mix just until combined.
Spread the batter into the prepared pan and smooth the top.
Arrange peach slices evenly over the batter and lightly press them down.
Sprinkle with extra sugar if desired for a golden crust.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 15–20 minutes before slicing and serving.
Notes
You can leave the peach skins on for a more rustic look and flavor.
If your peaches are very juicy, pat them dry to avoid a soggy cake.
Store leftovers covered at room temperature for 1–2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg