Sour Cream Peach Cake
A super easy fresh nectarine or peach cake recipe made with sour cream. Moist and delicious, a real summer treat.
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