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 you need to make peach sour cream cake

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
  
  

Tools you need to make peach coffee cake

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
  
  

Sour cream peach cake FAQs

Want to make this super easy peach cake even easier to bake? Here are some answers to your frequently asked questions.

What’s the easiest way to peel a peach?

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.

Can I used canned peaches?

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.

What can I substitute for sour cream?

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.

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.

Sour Cream Peach Cake

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.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: North American

Keyword: Easy, No-Fail Recipe, Summer

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings: 16 servings

Calories: 192kcal

Author: Jolina

Ingredients

For the Peach Cake

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 3/4 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

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

US Customary - Metric

Instructions

• Preheat oven to 350F. Line a 9x9 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 1/2 tsp salt. Set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment on med/high speed, cream 1/2 cup butter and 3/4 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 1/4 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

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Happy baking!

Did you make sour cream peach cake? I’d love to hear from you in the comments section below.

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