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    Where Is My Spoon > Recipes > Sweets > Cakes

    Sour Cream Peach Cake

    Published by: Adina August 10, 2019 · Last modified: September 5, 2023 15 Comments

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    slices of peach cake on baking parchment.

    A super easy sour cream peach cake recipe. Moist and delicious, a real summer treat.

    Jump to Recipe
    peach cake

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make sour cream nectarine cake?
    • Expert Tips
    • What to do with a glut of peaches or nectarines?
    • Sour Cream Peach Cake

    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.
    peach cake

    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.
    nectarine or peach cake

    What to do with a glut of peaches or nectarines?

    • peach cobbler pound cake sliced on a rack.
      Peach Cobbler Pound Cake Recipe
    • many small nectarine muffins with streusel on top.
      Easy Nectarine Muffins  
    • peach compote served in a white bowl.
      Simple Peach Compote
    • grilled peach salad with arugula
      Grilled Peach Salad with Chicken
    • Peach Jam without Pectin
    • Peach Blueberry Smoothie
    • Nectarine Cake

    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 me #whereismyspoon when you try a recipe!
    slices of peach cake.

    Sour Cream Peach Cake

    A super easy fresh nectarine or peach cake recipe made with sour cream. Moist and delicious, a real 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 about 8x13 inch/ 21x32 cm
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    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

    1. A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
    2. 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!

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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes says

      July 20, 2017 at 10:07 am

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

      Reply
    2. 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
    3. 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
    4. Anca says

      July 21, 2017 at 3:31 pm

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

      Reply
    5. 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
    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. 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?

          Reply
          • 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.

            Reply
            • 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.

    8. 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
    9. Kelly | Foodtasia says

      August 13, 2019 at 6:33 pm

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

      Reply
    10. 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

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