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.
Allyssa
Thank you so much for sharing this sourcream peach cake! It taste really amazing and Kids really loves it!
Jolina
You’re very welcome Allyssa! Glad you and the kids like it 🙂
Roni
Thank you for a sublime recipe, Jolina! I picked up way too many BC peaches and HAD to make a cake today with the excess. When I saw the sour cream listed in the ingredients, I was sold. Let me say, this was the fluffiest cake batter I’ve ever made. The cake itself is to-die-for, flawless, and impossible to stop eating. I’m elated to have doubled the recipe because sharing is HARD!!
Jolina
Hi Roni, glad you like it! We always buy so many peaches in the summer too and this is one of my favourite recipes to make with them 🙂
Monica
I’m making the sour cream peach cake now!
It was simple to prepare.
I came to Pinterest for a peach clafoutis recipe, but didn’t have heavy cream.
I was happy to find this simple recipe with sour cream.
Can’t wait to taste it!
Jolina
Hi Monica, hope you liked it!
Arlene Mobley
Sourcream cakes are the best. They are so moist and tender. I’m always looking for fresh peach recipes. This looks like a keeper!
Denise
This looks so incredibly good! I can’t wait for peaches to be in season, this will be on my list to make!
Marisa F. Stewart
This dessert is perfect for featuring the delicious peaches when they’re in season. I bet the sour cream really makes the cake moist. And that dollop if ice cream is all you need for the ideal summer treat. I’m saving this recipe.
Jolina
I agree! Ice cream makes everything better 🙂
Lois Christensen
I love that you can use canned peaches as well for this cake!
Jolina
That’s right! Which makes it a year-round cake 🙂
Gloria
This is the perfect cake for dessert or as a brunch item. I love peaches (when I was a kid my aunt had a huge orchard in Grimsby)….spent many summers during harvest. Sour cream makes it so moist too.
Jolina
Peaches are great! We can’t get enough of them. I’d like to experience peach picking actually, it must have been awesome doing the harvest
Jasmine Watts
Looks delicious! I’ll definitely try this on a weekend. Just perfect timing for the upcoming family gathering.
Flossie McCowald
I love how baking with sour cream gives you such yummy-moist results! This reminds me that our rhubarb is in, and I have a similar recipe using rhubarb that I should make, until we have local peaches in season…
Jolina
Sour cream is great for baking. And that rhubarb cake sounds delicious. We’re getting lots of rhubarb around here as well 🙂
Megan
Oh wow! This looks so delicious! The ice cream on top of the moist cake just tops it all off! I need to try this.
Valerie
This is mouthwatering! I like that we can use canned peaches too.
Neely Moldovan
I love peaches! Such the perfect summer dessert fruit! This sounds heavenly!
Stephanie
This looks like something my husband and boys would love. I’ll admit, I am not big on peaches, but they all love them! I’ve made a cake with sour cream before and was happy with how light it made the cake.
Jolina
Sour cream is one of my favourite ingredients to bake with 🙂
Tiffany
This looks absolutely delicious! Since the weather is starting to turn good again, we will be doing a lot of grilling. I will mark this recipe to try during our next grilling get together.
Jolina
Grilled peaches are awesome too 🙂