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–+ servings
stapled, fluffy peach sour cream cake pieces.
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4.88 from 8 votes

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cakes
Cuisine: Romanian
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

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