This peach sour cream cake is incredibly easy to make. Itโs sweet, fluffy, and has a moist crumb filled with delicious peaches - a perfect summer treat!
This very easyย peach sour cream cakeย 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. Itโs 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.
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Recipe ingredients
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 thisย Peach Galette with Puff Pastry!
Sour cream: Crรจme fraรฎche 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?
Step #1: Beat sugar, eggs, sour cream, soft butter, and vanilla extract in a large bowl. Scrape the sides of the bowl.
Step #2:ย Mix the dry ingredients in a separate medium bowl. Add them to the wet ingredients and mix briefly to combine, scraping again.
Step #3: Transfer the cake batter to the prepared baking dish.
Step #4: Add the sliced peaches on top of the batter.ย
Step #5: Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean.ย
Step #6: Let cool in the baking dish. Slice and sprinkle with confectioner sugar before serving.ย
โGood to know!
Weigh the ingredients using aย digital kitchen scaleย (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.ย
I posted a recipe for sour cream and peach cake many years ago. This is a revised recipe, the peach cake we prefer nowadays.
Recipe FAQs
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.
Sure, it works just as well. Drain the fruit well and dry it with a paper towel before slicing it.ย
I have successfully baked this cake using Greek yogurt instead of sour cream.ย
Storage
โKeep 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.ย
Peach Sour Cream Cake
Equipment
- Baking dish 12x8 inches/ 30x20 cm, Note 1
- Electric mixer or stand mixer with paddle attachment
Ingredients
- 1 lb peaches 450 g, Notes 2,3
- ยฝ cup sour cream 115 g, at room temperature, Note 4
- โ cup + 1 tablespoon unsalted butter soft, 100 g
- ยฝ 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 350ยฐF/ 180ยฐC. 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.ยฝ cup sour cream / 115 g + โ cup + 1 tablespoon unsalted butter / 100 g + ยฝ 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
- You can also bake this cake in aย springform panย lined with parchment paper, measuring 10 inches/ 26 cm.
- Measurements: Always use a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best baking results.
- Fruit: You can use fresh peaches, nectarines, or canned or frozen peaches.
- Sour cream: You can use Greek yogurt or crรจme fraiche instead.
Homa says
Hi. I only have a 9x13 inch dish. Would that work? Thanks.
Adina says
Hi. It should be ok, the difference is not huge. Maybe check if the cake is done 3-4 minutes earlier.
Kathy @ Beyond the Chicken Coop says
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 says
Adina, this cake looks wonderfully delicious! Can't get enough peaches this season!
Thao @ In Good Flavor says
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 says
How much flour????
Adina says
Sorry about that, Jill. I added the flour amount, I can't believe I left it out. Thanks for pointing it out.
Ann says
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
Hi Ann, you beat them with the sugar and butter. Sorry, I wasn't that clear, I will rewrite the recipe.
Ann says
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 ๐
Adina says
So happy to hear it, Ann. Thank you.
grace says
what a pretty cake! i like that a good portion of it is fruit, and it looks to be a unique texture too. nice!
Sissi says
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.
Anca says
Sounds delicious. x I hope you have a wonderful time in your holiday.
Monica says
A simple moist cake makes such a great bed for seasonal fruit. This looks perfect for summer!
mjskitchen says
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. ๐ Thanks!
Angie@Angie's Recipes says
A wonderful summer cake...perfect for the stone fruit season, Adina.