Sour cream peach cake – take this season’s best fresh peaches and bake the easiest, most delicious cake perfect with your morning coffee or for afternoon snacking.
(Love peaches but not in the mood to bake? Try these grilled peaches. They’re topped with creamy mascarpone and drizzled with bourbon salted caramel. Yum! If you’re looking for a lighter, fresher option, nothing beats this peach caprese salad paired with balsamic reduction.)
Hello everyone! After a short break I am back with a new recipe. In time for summer too. And for me, nothing is more summery than an abundance of fresh peaches.
Every year, as soon as they’re at their sweetest (and cheapest!), we scramble to eat as many peaches as we can before they disappear (we are summer fruit gluttons, I tell you).
It’s also one of my favourite fruits to bake and work with in the kitchen. I love making fresh peach ice cream (has bourbon and no ice cream machine needed!) and, if I’m feeling extra fancy, I whip up a lovely fresh peach clafoutis.
This peach coffee cake is anything but fancy, though. And that’s what’s so great about it.
It’s also inspired by Ina Garten’s fresh peach cake and seriously, you can’t go wrong with a Barefoot Contessa recipe!
Hope you enjoy this delicious, everyday fresh peach cake that’s easy to make and way easier to eat. Top it with homemade no-churn ice cream and enjoy your summer day!
How to make sour cream peach cake
To make this easy sour cream peach cake, you start by creaming butter and sugar together until light and delightfully fluffy.
Then you add your wet ingredients and beat until smooth.
Gradually add your flour mixture and stir just until combined.
Fold your peaches, transfer the batter into your prepared pan and sprinkle with cinnamon sugar.
Bake for 45 minutes or until a toothpick inserted in the centre comes out clean. Best served warm or room temperature, preferably with ice cream!
Now isn’t that the easiest thing ever?
Ingredients
The ingredients for this peach sour cream cake couldn’t be simpler either. All you need are:
- Butter
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- All purpose flour
- Baking soda and baking powder
- Salt
- Ground cinnamon
- And fresh peaches
(If you love baking with sour cream, you’ll love this sour cream pound cake and these sour cream muffins!)
Baking tools
You also don’t need special tools. A stand mixer would be nice but you can use a handheld electric mixer as well.
Then all you’ll need are:
- A 9×9 inch baking pan
- Parchment paper
- Flour sifter or fine mesh sieves
- Spatula
- Some mixing bowls
Recipe FAQs
Want to make this super easy peach cake even easier to bake? Here are some answers to your frequently asked questions.
Seems like we’ve tried all kinds of ways to peel a peach: blanch and peel with our hands; pare with a knife; even peel like a carrot.
While we’ve found that it really depends on how ripe your peaches are (and how many you need to deal with), we like the blanch and peel method the best.
Try each method out and see what works best for you.
Sometimes, we want peaches in the middle of winter. Or we don’t really want to deal with this whole peeling business. Enter: canned peaches.
You can use canned peaches in this recipe. Just remember that canned peaches are swimming in syrup so you want to drain it properly.
It is unavoidable that your cake will take on some of that syrup though so expect that distinct flavour.
Canned peaches work really when making peach mango pie. Try it!
I like baking with sour cream because it makes cakes light, moist and soft.
However, if you need to do a non-dairy option or if you want to cut down on calories a little bit, you can substitute with yogurt, buttermilk or even cottage cheese.
Just note that I’ve always made this cake with full fat sour cream so I can’t say exactly how swapping out the sour cream will affect the taste or the texture, but here’s a great reference on sour cream substitutions that I hope will guide you.
And if you have an abundance of these wonderful summer fruits this year (lucky you!), learn how to freeze peaches to enjoy them all year.
Delicious summer desserts made with the best summer fruits
If you’re like me and can’t get enough of summer fruits, you will love these summer desserts. They are bursting with summer flavours!
These creamy lime bars are perfect for picnics and BBQs. They are perfectly sweet and tart and so refreshing on a hot summer day!
Got lotsa cherries? Make a batch of this sweet cherry vanilla milkshake. So good!
If strawberry is your thing, you will love this fresh no-bake strawberry cheesecake mousse. Cold, refreshing, minimal effort required. The perfect summer dessert.
If you’re looking for a delicious, everyday summer cake – look no further! This easy cherry cake recipe is easy to make and even easier to eat!
Sour Cream Peach Cake
Ingredients
For the Peach Cake
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 pcs large eggs room temperature
- 10 oz sour cream
- 1 tsp vanilla
- 3-4 pcs ripe peaches peeled, pitted and diced into 1-inch pieces
For the Cake Topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350F. Line a 9×9 inch baking pan with parchment paper with slight overhang on each side. Set aside.
- In a large bowl, sift 2 cups flour, 1 tsp baking soda, 1 tsp baking powder and ½ tsp salt. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment on med/high speed, cream ½ cup butter and ¾ cup sugar until light and fluffy (about 5 minutes).
- Switch the speed to low and add the eggs one at a time until combined. Proceed to add the sour cream and vanilla extract and beat until smooth and incorporated.
- Gradually add your flour mixture into your batter and stir just until combined.
- Fold in the diced peaches and transfer the batter into your prepared pan. Smoothen the top with a spatula.
- In a small bowl, stir ¼ cup granulated sugar with 1 tsp cinnamon and sprinkle this mixture on top of your cake until completely covered. You don't need to use up all the cinnamon sugar mixture.
- Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
- Best served warm.
Video
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make sour cream peach cake? I’d love to hear from you in the comments section below.
Malibu
This is a fabulous recipe, and it couldn’t be easier to make! Unlike many cakes, it actually gets better a day later. So it’s perfect to make ahead. I think just about any stone fruit would work, as long as the fruit is ripe (plums may color the cake, but I wouldn’t be that concerned about it). I did leave the skin on the peaches, and it still worked out perfectly fine.
Jolina
Glad you liked it!
Marci Victoria
I made this today for a casual dinner with friends — everyone loved it! Amazingly light texture, smooth and flavorful. I will absolutely make this again.
Jolina
That’s great Marci! Glad you and your friends liked it 🙂
Bonnie
I made this yesterday and it was delicious! I will definitely make it again.
Jolina
Hi Bonnie, glad to hear you liked it!
Jenny
This cake is fabulous! It’s just sweet enough & I serve it with homemade vanilla bean ice cream 10/10
Anna Marie
I made this today with a few minor changes. Used light sour cream (8 oz.), 5 tablespoons of unsalted butter, 4 oz. unsweetened applesauce, coconut sugar in the batter. I had my doubts if it was gonna work w/the changes, but I’m trying to cut down on fat & sugar. It turned out great! Can this be frozen? Also does it need to be refrigerated? Thanks for posting this scrumptious peach cake, Anna Marie
Jolina
Hi Anna Marie, glad you liked it! And thanks for sharing your changes, they’re very helpful for others wanting to do something similar. I usually refrigerate leftovers in a covered container and warm the slices a little in the microwave before serving. I haven’t tried freezing it though.
Anna Marie
Thanks for your input. I may try freezing it as I certainly can’t eat it all, although it’s tempting to do. So delish, Anna Marie