Irresistible Summer Peach Cake
A buttery, tender cake bursting with juicy peaches and drizzled with a luscious peach glaze.
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Sour cream
- 1 cup Canned peaches, drained and chopped
Glaze
- 0.5 cups Powdered sugar
- 2-3 tablespoons Peach juice Reserved from canned peaches
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until the mixture looks pale and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Using a spatula or the mixer on low, add the flour mixture in three parts, alternating with sour cream. Begin and end with the flour mixture. Mix just until combined—don’t over-mix!
- Gently fold in the chopped peaches, making sure they’re evenly distributed throughout the batter.
- Pour the batter into your prepared bundt pan and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake’s center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to finish cooling.
- While the cake cools, whisk together powdered sugar and peach juice in a small bowl. Adjust the juice for your desired glaze consistency.
- Once the cake is completely cool, drizzle the glaze all over. Slice, serve, and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.