A super easy sour cream peach cake recipe. Moist and delicious, a real summer treat.
One very easy sour cream peach 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.
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
- Fruit: To make this simple sour cream peach cake can use either peaches or nectarines.
- When choosing the fruit, look for sweet, ripe yet still 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 (I love this version, it is rather sour, and I like that), plums, or apples.
- Sour cream: Creme fraiche would be fine as well.
- 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.
How to make sour cream nectarine cake?
Should you peel the peaches?
- Bring a large pot of water to a boil.
- Carefully place the peaches inside the pot and leave them for about 15-20 seconds; the peel should split.
- Remove them with a slotted spoon and place them in a bowl of ice water.
- Remove the peel of the peaches/nectarines using a paring knife.
- Now you can halve the fruit, remove the stone, and cut the fruit into slices or cubes. Leave them in a sieve until you need them.
Make the cake batter
- Separate the eggs. Beat the egg whites in a clean bowl until stiff. Set aside.
- Place the egg yolks in another bowl and add some of the granulated sugar, vanilla extract, and sour cream. Beat the wet ingredients until creamy.
- In another bowl, mix the dry ingredients (flour and baking powder). Carefully fold them into the butter-sour cream mixture.
- Carefully fold in the stiff egg whites as well.
- Pour the batter into the lined baking tray.
- Arrange the peaches on top and sprinkle them with the remaining sugar.
Bake sour cream peach cake
- Bake for 30 to 40 minutes, depending on your oven, or until cooked through.
- Remove from the oven and let cool for at least 20 – 30 minutes.
- Cut into squares and serve either lukewarm or at room temperature.
Expert Tips
- Use a digital kitchen scale for weighing the ingredients (the Amazon link opens in a new tab); that guarantees the best results.
- The ingredients (eggs, sour cream, butter) must be at room temperature; this helps make the cake batter smooth and even.
What to do with a glut of peaches or nectarines?
Sour Cream Peach Cake
A super easy fresh nectarine or peach cake recipe made with sour cream. Moist and delicious, a real summer treat.
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Servings: 14 pieces
Calories: 286kcal
Equipment
- Baking dish about 8x13 inch/ 21x32 cm
Ingredients
- 2 lbs peaches or nectarines 1 kg, Notes 1, 2
- 2 eggs extra-large
- 1 cup granulated sugar 7 oz/ 200 g, divided
- 1 teaspoon vanilla extract
- 1 cup sour cream or creme fraiche/smetana, 9 oz/ 250 g
- 1 stick unsalted butter soft, 115 g
- 2 cups + 2 Tbsp all-purpose flour 9 oz/ 250 g
- 1 ¾ teaspoons baking powder
Instructions
- Preheat the oven to 360°F/ 180°C. Line the baking dish with baking paper.
- Prepare the fruit: Stone the 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.
- Fruit: Use other seasonal fruits like cherries, plums, apples, etc.
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!
Angie@Angie's Recipes says
A wonderful summer cake...perfect for the stone fruit season, Adina.
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. 🙂 Thanks!
Monica says
A simple moist cake makes such a great bed for seasonal fruit. This looks perfect for summer!
Anca says
Sounds delicious. x I hope you have a wonderful time in your holiday.
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.
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!
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 🙂
Adina says
So happy to hear it, Ann. Thank you.
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).
Kelly | Foodtasia says
Adina, this cake looks wonderfully delicious! Can't get enough peaches this season!
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.