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    Where Is My Spoon > Recipes > Sweets > Cakes

    Peach Sour Cream Cake

    Last modified: Sep 5, 2023 · Published by Adina, Aug 10, 2019 · 17 Comments

    Jump to Recipe
    pinterest image with title peach cake with sour cream.

    This peach sour cream cake is incredibly easy to make. It’s sweet, fluffy, and has a moist crumb filled with delicious peaches - a perfect summer treat!

    fluffy pieces of peach sour cream cake stapled on the table.

    This very easy peach sour cream cake recipe is a real delight! It's soft and fluffy, sweet but not overly so, fruity and comforting - the perfect cake for peach season!

    Another great thing about this easy cake recipe is that you can use ripe peaches or nectarine. It’s also just as tasty with apricots, fresh or sour cherries, gooseberries, or apples. You can even make it with canned fruit - it works just as well.

    Check out more easy cakes made with sour cream: Blueberry Bundt Cake with Sour Cream, Lemon Blueberry Cake with Sour Cream, or Sour Cream Muffins.

    Jump to recipe
    • Recipe ingredients
    • How to make a peach sour cream cake?
    • ​Good to know!
    • Recipe FAQs
    • Storage
    • What to do with a glut of peaches?
    • Recipe
    • Peach Sour Cream Cake

    Recipe ingredients

    labeled ingredients for making cake with peaches, sour cream, butter, eggs, vanilla, sugar, and flour.

    The peaches should be sweet and ripe but slightly firm; avoid overripe, too-soft ones to prevent the cake from becoming soggy.

    • If fresh peaches or nectarines are out of season, you can use cherries (sweet or sour), gooseberries (my favorite for a tart version), plums, or apples. Next, try this Peach Galette with Puff Pastry!

    Sour cream: Crème fraîche or Greek yogurt works just as well. Try this Yogurt Plum Cake, too.

    Butter: Use unsalted butter and remove it from the fridge a few hours before baking so it's soft.

    Other ingredients: All-purpose flour, baking powder, salt, and vanilla extract.

    See the recipe card for full information on ingredients and quantities.

    How to make a peach sour cream cake?

    mixed butter and eggs in a bowl for making cake batter.

    Step #1: Beat sugar, eggs, sour cream, soft butter, and vanilla extract in a large bowl. Scrape the sides of the bowl.

    mixed batter for cake in a bowl.

    Step #2: Mix the dry ingredients in a separate medium bowl. Add them to the wet ingredients and mix briefly to combine, scraping again.

    unbaked cake batter in a baking dish.

    Step #3: Transfer the cake batter to the prepared baking dish.

    adding peach pieces to bake batter in a baking dish.

    Step #4: Add the sliced peaches on top of the batter. 

    cake with peaches and sour cream just out of the oven.

    Step #5: Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. 

    cut cake with peaches on the table.

    Step #6: Let cool in the baking dish. Slice and sprinkle with confectioner sugar before serving. 

    ​Good to know!

    Weigh the ingredients using a digital kitchen scale (the Amazon link opens in a new tab) that guarantees the best results.

    You can also bake this cake in a springform pan lined with parchment paper, measuring 10 inches/ 26 cm. Or make a Peach Cobbler Bread using a loaf pan.

    The ingredients (eggs, sour cream, butter) must be at room temperature; this helps make the cake batter smooth and even.

    You can peel the fruit if you like, but I never ever bother; I never notice the soft peel pieces when eating this delicious peach cake. 

    I posted a recipe for sour cream and peach cake many years ago. This is a revised recipe, the peach cake we prefer nowadays.

    peach sour cream cake sprinkled with sugar.

    Recipe FAQs

    ​How to peel a peach?

    To peel the peaches, bring a large pot of water to a boil and carefully place the peaches in for 15-20 seconds until the peel splits. Transfer them to ice water, then peel them using a paring knife. Halve the fruit, remove the stone, and cut it into slices or cubes. Let them drain in a sieve until needed.

    Can I use canned or frozen peaches instead of fresh fruit?

    Sure, it works just as well. Drain the fruit well and dry it with a paper towel before slicing it. 

    How can I replace the sour cream?

    I have successfully baked this cake using Greek yogurt instead of sour cream. 

    Storage

    ​Keep the peach and sour cream in an airtight container at room temperature for 2-3 days, but just about 1 day if the weather is hot.

    Refrigerate in an airtight container for 4-5 days.

    Freeze the leftovers for about 3 months and defrost them in the fridge or on the counter. 

    a hand holding a square piece of cake with peach pieces inside it.

    What to do with a glut of peaches?

    • overhead view of a jar with peach jam without pectin on a dark board.
      Peach Jam without Pectin
    • many small nectarine muffins with streusel on top.
      Easy Nectarine Muffins  
    • nectarine compote served in a white bowl.
      Nectarine Compote
    • grilled peach and chicken salad with arugula in a bowl.
      Grilled Peach and Chicken Salad

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    stapled, fluffy peach sour cream cake pieces.

    Peach Sour Cream Cake

    This peach sour cream cake is so easy to make. It’s sweet, fluffy, and has a moist crumb filled with peaches - a perfect summer treat!
    4.29 from 7 votes
    Print Pin Share GrowSaved! Rate
    Course: Cakes
    Cuisine: Romanian
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 14 pieces
    Calories: 286kcal
    Author: Adina

    Equipment

    • Baking dish 12x8 inches/ 30x20 cm, Note 1
    • Electric mixer or stand mixer with paddle attachment
    • Large bowl
    • medium bowl
    Prevent your screen from going dark

    Ingredients 

    • 1 lb peaches 450 g, Notes 2,3
    • ½ cup sour cream 115 g, at room temperature, Note 4
    • ⅓ cup + 1 tablespoon unsalted butter soft, 100 g
    • ½ cup granulated sugar 120 g
    • 3 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour 250 g
    • 2 teaspoons baking powder
    • 1 pinch of salt
    • 1 teaspoon confectioners sugar

    Instructions

    • Preheat the oven to 350°F/ 180°C. Grease the baking dish and line it with parchment paper, leaving extra paper hanging over the sides to lift the cake out later easily.
    • Prepare the peaches: Halve them, remove the stone, and cut the fruit into thick slices.
      1 lb peaches / 450 g
    • Wet ingredients: In a large bowl, beat sour cream, soft butter, sugar, eggs, and vanilla extract until well combined.
      ½ cup sour cream / 115 g + ⅓ cup + 1 tablespoon unsalted butter / 100 g + ½ cup granulated sugar / 120 g + 3 large eggs + 1 teaspoon vanilla extract
    • Dry ingredients: Mix flour, baking powder, and salt in a medium bowl.
      2 cups all-purpose flour 250 g + 2 teaspoons baking powder + 1 pinch of salt
    • Cake batter: Add the flour mixture to the sour cream mixture and combine. Transfer the battered to the prepared baking dish.
    • Bake the peach sour cream cake for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
    • Cool the cake in the baking dish. Remove it, slice it, and sprinkle it with confectioner sugar before serving.
      1 teaspoon confectioners sugar

    Notes

    1. You can also bake this cake in a springform pan lined with parchment paper, measuring 10 inches/ 26 cm.
    2. Measurements: Always use a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best baking results.
    3. Fruit: You can use fresh peaches, nectarines, or canned or frozen peaches.
    4. Sour cream: You can use Greek yogurt or crème fraiche instead.

    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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Homa says

      July 08, 2024 at 3:24 pm

      Hi. I only have a 9x13 inch dish. Would that work? Thanks.

      Reply
      • Adina says

        July 08, 2024 at 4:41 pm

        Hi. It should be ok, the difference is not huge. Maybe check if the cake is done 3-4 minutes earlier.

        Reply
    2. Kathy @ Beyond the Chicken Coop says

      August 16, 2019 at 1:10 am

      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.

      Reply
    3. Kelly | Foodtasia says

      August 13, 2019 at 6:33 pm

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

      Reply
    4. Thao @ In Good Flavor says

      August 12, 2019 at 11:39 pm

      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).

      Reply
    5. Jill says

      September 20, 2017 at 3:05 am

      How much flour????

      Reply
      • Adina says

        September 20, 2017 at 2:27 pm

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

        Reply
        • Ann says

          August 10, 2019 at 4:06 pm

          I might have missed it (sorry!), but I can't seem to find where to put the yolks. You did write something about a butter-egg mixture though, so I assumed the first bowl is where they go into, is that correct?

        • Adina says

          August 10, 2019 at 6:01 pm

          Hi Ann, you beat them with the sugar and butter. Sorry, I wasn't that clear, I will rewrite the recipe.

        • Ann says

          September 21, 2019 at 11:59 am

          Oh my, I completely forgot about having commented, very sorry about that! The reason I noticed is that even without being completely sure whether I was doing everything correctly, I decided to make this cake. And what can I say? It was fantastic! In fact, it was so good that I am planning to make it again this weekend for my colleagues to enjoy, as well.
          So thank you for the clarification 🙂

        • Adina says

          September 21, 2019 at 3:39 pm

          So happy to hear it, Ann. Thank you.

    6. grace says

      July 25, 2017 at 4:20 pm

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

      Reply
    7. Sissi says

      July 23, 2017 at 4:08 pm

      You know, I've never baked with nectarines but this sounds like an excellent idea! You mentioned peaches and I realised this cake looks much like my mum's easy peach cake I really love.

      Reply
    8. Anca says

      July 21, 2017 at 3:31 pm

      Sounds delicious. x I hope you have a wonderful time in your holiday.

      Reply
    9. Monica says

      July 21, 2017 at 1:10 pm

      A simple moist cake makes such a great bed for seasonal fruit. This looks perfect for summer!

      Reply
    10. mjskitchen says

      July 21, 2017 at 12:23 am

      What great timing! Monday I bought a piece of sour cream apricot cake and it reminded me as to how very good these cakes are. Since peaches is my favorite summer fruit (right next to watermelon), I know that I need to make this. This looks so good and I love how easy it is to make. My kind of baking. 🙂 Thanks!

      Reply
    11. Angie@Angie's Recipes says

      July 20, 2017 at 10:07 am

      A wonderful summer cake...perfect for the stone fruit season, Adina.

      Reply
    4.29 from 7 votes (7 ratings without comment)

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