Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 3–4 ripe fresh peaches, peeled and sliced (plus extra for topping)
- Optional: a handful of chopped pecans or walnuts for added texture
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually mix in the sour cream or Greek yogurt until smooth.
- Slowly combine the dry ingredients with the wet mixture until just combined, being careful not to overmix.
- Gently fold in the sliced peaches, reserving some for topping. Toss peaches in a little flour to prevent sinking.
- Pour the batter into the prepared pan, arrange the extra peach slices on top, and bake for 40-45 minutes or until a toothpick comes out clean.
Notes
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg