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Peach Cake with Sour Cream

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A super easy fresh nectarine or peach cake recipe made with sour cream. Moist and delicious, a real summer treat.

One very easy cake recipe, which can be made either with nectarines or peaches, whatever you happen to have.

And not only nectarines or peaches are suitable for this cake, but it will also definitely be just as delicious with apricots, fresh cherries or sour cherries, gooseberries, or even apples. If you still have lots of peaches, try this Peach Cobbler Pound Cake Recipe or make some Peach Jam without Pectin.

The kind of cake recipe to have on hand for any summer gathering or celebration, you can eat it from the hand, no need for a fork. The peach cake is also made in no time, the ingredients are cheap and you probably always have them in the house

And the best thing about it is that you can use whatever fruit you like or happens to be in season. And I have yet to meet one person who didn’t like this cake, well except somebody going completely sugar-free or something like that.

peach cake

INGREDIENTS FOR THE FRESH PEACH CAKE

Fruit:

  • You can use either nectarines or peaches to make this sour cream cake.
  • When choosing the fruit, look for sweet, ripe yet still a little firm peaches or nectarines, they should not be overripe and too soft or the cake will become soggy.
  • And if peaches or nectarines are not in season, you can also use cherries (sweet or sour), gooseberries (love this version, it is rather sour and I like that), plums or apples.

Sour cream:

  • I normally use smetana, an Eastern European sort of sour cream with a fat content of about 30% .
  • When I don’t have smetana, I use the German Schmand, which is very similar and also has about 30% fat.
  • Creme fraiche would be fine as well. American sour cream is fine as well, although it has a lower fat content.

Butter:

  • Make sure you use unsalted butter and that you remove the butter from the fridge a few hours before baking, it has to be soft.
peach cake

HOW TO MAKE PEACH OR NECTARINE CAKE?

Should you peel the peaches?

You can remove the peel of the peaches or nectarines if you wish, but I never bother. In case you do want to, here’s how to do it:

  1. Bring a large pot of water to a boil.
  2. Carefully place the peaches inside the pot and leave them for about 15-20 seconds, the peel should split.
  3. Remove them with a slotted spoon and give them to a bowl of ice water.
  4. Remove the peel of the peaches/nectarines using a paring knife.
  5. Now you can halve the fruit, remove the stone and cut the fruit into slices or cubes. Give them to a sieve until you need them.

Batter:

  1. Separate the eggs. Beat the egg whites in a clean bowl until stiff. Set aside.
  2. Give the egg yolks to another bowl and add 150 g/ 5.3 oz/ ¾ cup of the granulated sugar, vanilla extract, sour cream/smetana/creme fraiche. Beat until creamy.
  3. In another bowl, mix together the flour and the baking powder. Carefully fold them into the butter-sour cream mixture.
  4. Carefully, fold in the stiff egg whites as well.
  5. Pour the batter into a baking tray of about 21×32 cm/ 8×13 inch, which you lined with baking paper.
  6. Arrange the peaches or nectarines on top and sprinkle them with the remaining sugar.

Bake the fresh peach cake:

  1. Bake for 30 to 40 minutes, depending on your oven, or until the peach cake (or nectarine cake) is cooked through.
  2. Remove from the oven and let cool for at least 20 – 30 minutes.
  3. Cut into squares and serve either lukewarm or at room temperature.
peach cake slices

WHAT ELSE TO DO WITH PEACHES OR NECTARINES?

We go through “tones” of peaches and nectarines every summer, we eat them fresh, I grill them for salads or side dishes and I bake a lot with them.

Why not try another amazing nectarine or peach cake, this Easy Fresh Peach or Nectarine Cake is one of the most popular summer recipes on the blog.

You can also make delicious peach or nectarine jam following this recipe for apricot jam or you can can the fruit following this recipe for canned apricots.

nectarine or peach cake

nectarine or peach cake

Peach Cake with Sour Cream

A super easy fresh nectarine or peach cake recipe made with sour cream. Moist and delicious, a real summer treat.
4.34 from 6 votes
Print Pin Rate
Course: Cakes
Cuisine: Romanian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 14
Calories: 286kcal
Author: Adina

Ingredients 

  • 1 kg nectarines or peaches or other seasonal fruit 2.2 lbs
  • 2 eggs large Germany, extra-large US
  • 200 g granulated sugar 7 oz/ 1 cup, divided
  • 1 teaspoon vanilla extract
  • 250 g sour cream/creme fraiche/smetana 8.8 oz/ 1 cup
  • 100 g unsalted butter 3.5 oz/ 1/3 cup + 1 tablespoon , soft
  • 250 g all-purpose flour 8.8 oz/ 2 cups + 1 tablespoon
  • 1 ¾ teaspoons baking powder

Instructions

  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking dish of approximately 21x32 cm/ 8x13 inch with baking paper.
  • Prepare the fruit. Stone the nectarines or peaches and cut them into larger cubes or slices. Place in a colander and let drain slightly until you make the batter.
  • Separate the eggs. Beat the egg whites until stiff and glossy.
  • Beat the egg yolks, 150 g/ 5.3 oz/ ¾ cup of the sugar, vanilla extract, smetana/sour cream, and soft butter until creamy.
  • In another bowl, mix the flour and the baking powder. Incorporate into the butter-egg mixture.
  • Fold in the stiff egg whites carefully.
  • Assemble cake: Pour the mixture into the prepared pan. Arrange the fruit on top and sprinkle the fruit with the remaining 50 g/ 1.7 oz/ ¼ cup sugar.
  • Bake for 30 to 40 minutes or until the cake is baked through.
  • Serve lukewarm or at room temperature.

Notes

A digital kitchen scale will give you the most precise measure ensuring the best bake possible.

Nutrition

Serving: 1square | Calories: 286kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 101mg | Fiber: 2g | Sugar: 20g
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Recipe Rating




Kathy @ Beyond the Chicken Coop

Friday 16th of August 2019

Adina - This cake looks delicious! I still have several peaches left that I need to quickly use up! This cake is just what I need to make.

Kelly | Foodtasia

Tuesday 13th of August 2019

Adina, this cake looks wonderfully delicious! Can't get enough peaches this season!

Thao @ In Good Flavor

Monday 12th of August 2019

This cake looks delicious, Adina!! I would like to think that with all the chunks of peach/nectarines, this cake is not entirely sinful (hee hee).

Jill

Wednesday 20th of September 2017

How much flour????

Adina

Wednesday 20th of September 2017

Sorry about that, Jill. I added the flour amount, I can't believe I left it out. Thanks for pointing it out.

grace

Tuesday 25th of July 2017

what a pretty cake! i like that a good portion of it is fruit, and it looks to be a unique texture too. nice!