Fresh Peach Cake

Fresh, juicy peaches get a a quick maceration in brown sugar and cinnamon, and then are nestled in a soft and moist sour cream cake. Topped with an addictive crispy sugar crust, and served with those delicious reserved peaches, it’s summer in a cake. Serves 8-12.

Ingredients:

• For the cake:
  • 115 grams (1 stick) unsalted butter, room temperature
  • 150 grams granulated white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 160 grams all-purpose flour
  • 30 grams cornstarch
  • 1 and 1/4 teaspoon baking powder
  • 150 grams full-fat sour cream, room temperature
  • 2 tablespoons granulated sugar, for topping
• For the peaches:
  • 3 large fresh and ripe yellow peaches
  • 40 grams brown sugar
  • 25 grams fresh lemon juice
  • 1/4 teaspoon cinnamon (optional)

Instructions:

1. Line an 9 inch (24 cm) round baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Macerate the peaches: Slice the peaches into wedges (no need to peel them) and place them in a large bowl. Add the sugar, lemon, and cinnamon, then mix to combine. Set aside while you make the cake batter.
3. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, sugar, and salt. Cream on medium speed for about 3 minutes, until combined and slightly lightened. Add the eggs, one at a time, mixing in between. Add the dry ingredients (flour, cornstarch and baking powder). Mix on low speed for about 30 seconds, or until about 70% of the flour has disappeared. Add the sour cream and vanilla and mix until you have a mostly smooth batter – be careful not to overmix, a few small lumps are fine. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.
4. Assemble: Pour half of the cake batter into the prepared pan and spread evenly. Place the peaches– without their juices – close together on top. Save the juices from the macerated peaches for later. Top with the remaining batter and spread evenly. Sprinkle generously with more granulated sugar.
5. Bake for 25-35 minutes, or until a toothpick comes out clean or with a few crumbs attached.
6. For the peach syrup, place the leftover juices and an equal amount of water in a small saucepan. Cook on low heat for 2-3 minutes, until the sugar has dissolved and the syrup has thickened slightly. Adjust with more sugar or lemon, if desired.
7. Let the cake cool, and enjoy!. Serve with whipped cream and/or peach syrup.

Notes:

• Baking with other fruit: This fresh peach cake will work with any stone fruit, such as plums, apricots, or nectarines.
• Topping options: You can skip the crispy sugar topping and instead, top the cake with a crumble (like the one from this plum crumble cake) or powdered sugar after baking.