Need a no-fail dessert option? Look no further than this peach cake recipe. Perfect for the summer time, this sweet treat is so light and not too sugary on the tastebuds.
INGREDIENTS:
1½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter softened (170g)
1 cup granulated sugar (200g)
2 large eggs
¼ cup sour cream room temperature (60g)
1 tablespoon vanilla extract
2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
PREPARATION:
1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Then add the eggs one at a time before beating in the sour cream and vanilla. With the mixer on low speed, gradually add the flour mixture until combined.
3. Clean and slice or chop the peaches.
4. Fold three-quarters of the peaches into the batter.
5. Spread the batter into a greased 9-inch cake pan.
6. Sprinkle the top with the remaining peaches and additional sugar, if desired. Bake for 45 minutes at 350 degrees or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.
