Peach Sour Cream Cake

4.88 from 8 votes

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

Cook Time30

Total Time1

Course: Cakes

Cuisine: Romanian

Servings: pieces

Calories: 198kcal

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
Wet ingredients: In a large bowl, beat sour cream, soft butter, sugar, eggs, and vanilla extract until well combined.
½ cup sour cream + ⅓ cup + 1 tablespoon unsalted butter + ⅔ cup granulated sugar + 3 large eggs + 1 teaspoon vanilla extract
Dry ingredients: Mix flour, baking powder, and salt in a medium bowl.
2 cups all-purpose flour + 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.
Add the sliced peaches on top of the batter.
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

You can also bake this cake in a springform pan lined with parchment paper, measuring 10 inches/ 26 cm.
Measurements: Always use a digital kitchen scale; 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 crème fraiche instead.