Fresh Peach Cake
Be prepared that the amount of flour needed may vary. Focus on achieving the desired dough consistency rather than strictly following the recipe's quantity.
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
500 grams
Peach
220 grams
Wheat flour
125 grams
Butter
125 grams
Sugar
80 grams
Sour cream
8 grams
Baking powder
2
Eggs
0.2 grams
Vanillin
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-quality flour. The eggs should be large and fresh. If the eggs are small, use three. My peaches were small, so I used five. You can adjust the fruit quantity to your liking. The butter should be at room temperature, so take it out of the fridge in advance.
Step 2
Wash and dry the peaches, remove the pits, and cut the flesh into slices. If you prefer, you can chop the peaches into small pieces and mix them into the batter.
Step 3
Beat the softened butter with sugar, vanilla, and salt using a mixer until fluffy.
Step 4
Add the eggs one by one, beating well each time. The mixture should become airy and smooth.
Step 5
Add the sour cream and beat again.
Step 6
Gradually add the sifted flour mixed with baking powder, beating until smooth. The batter should be thick and fluffy. You may need slightly more or less flour than indicated.
Step 7
Line a baking pan with parchment paper, grease it with butter, and lightly dust with flour. Pour the batter into the pan and smooth it out. My baking pan was 10 inches (26 cm) in diameter, making a low cake. If you prefer a taller cake, use an 8–9 inch (20–22 cm) pan.
Step 8
Arrange the sliced peaches on top of the batter and gently press them in. Bake in a preheated oven at 350°F (180°C) for about 35-40 minutes. The exact time depends on your oven. To check doneness, insert a toothpick in the center—if it comes out dry, the cake is ready.
Step 9
Transfer the finished peach cake to a serving dish, dust with powdered sugar if desired, and serve. Enjoy!