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.
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- 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.
- 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
- Baking dish about 8x13 inch/ 21x32 cm
- 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
- 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.
- 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.