If you’re searching for a delightful way to celebrate the sweet and juicy flavors of summer, this Peach Cake with Creamy Vanilla Glaze Recipe is your go-to dessert. Bursting with tender peaches folded into a moist, cinnamon-kissed cake and topped with a luscious, smooth vanilla glaze, it’s a stunning treat that will brighten any gathering or cozy afternoon. The perfect balance of fruity freshness, warming spices, and decadent creaminess makes this cake truly unforgettable and a favorite I love to share with friends and family.
Ingredients You’ll Need
Gathering fresh, simple ingredients is what makes this Peach Cake with Creamy Vanilla Glaze Recipe so irresistible. Each component plays a crucial role—from the tender peaches adding juicy sweetness to the cinnamon providing a cozy warmth that complements the rich vanilla in the glaze.
- 1 ½ cups all-purpose flour: The base that gives structure and softness to the cake.
- 1 teaspoon baking powder: Helps the cake rise to a fluffy perfection.
- ½ teaspoon baking soda: Works alongside baking powder to create lightness.
- ¼ teaspoon salt: Enhances all the flavors without overpowering them.
- ½ teaspoon ground cinnamon: Adds a warm, aromatic touch that pairs wonderfully with peaches.
- ½ cup unsalted butter (softened): Provides richness and moisture.
- ¾ cup granulated sugar: Sweetens the cake just right without being too much.
- 2 large eggs: Bind the ingredients and contribute to a tender crumb.
- 1 teaspoon vanilla extract: Adds depth and a lovely fragrance.
- ½ cup sour cream: Keeps the cake moist and adds subtle tang.
- 2 cups fresh or canned sliced peaches (drained if canned, chopped): Star of the show for juicy bursts of flavor.
- 1 tablespoon flour (to toss with peaches): Keeps the peaches from sinking by lightly coating them.
- For the Vanilla Glaze:
- 1 cup powdered sugar: Creates a sweet, velvety glaze.
- 2 tablespoons heavy cream (or milk): Gives the glaze a creamy, pourable consistency.
- ½ teaspoon vanilla extract: Complements the cake’s vanilla notes beautifully.
How to Make Peach Cake with Creamy Vanilla Glaze Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This dry mix blends the leavening agents with warm spice, setting the foundation for your cake’s tender texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step infuses the cake with airiness and ensures every bite is delightfully soft and sweet.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract, which infuses the batter with a gentle, warming fragrance you’ll notice from the first moment you smell the cake baking.
Step 4: Mix In Sour Cream
Add the sour cream and mix until smooth. This ingredient is the secret to keeping the cake wonderfully moist, with a subtle tang that balances the peach’s natural sweetness.
Step 5: Combine Dry and Wet Ingredients
Gradually fold in the dry ingredients, mixing just until combined. Overmixing can toughen the cake, so keep it gentle to maintain a tender crumb.
Step 6: Prepare and Fold in Peaches
Toss the chopped peaches with a tablespoon of flour—this simple trick keeps the peaches suspended evenly throughout the batter instead of sinking to the bottom. Then gently fold them into the batter for juicy pockets of peach in every forkful.
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Creamy Vanilla Glaze
While the cake cools, whisk together the powdered sugar, heavy cream, and vanilla extract until the glaze is smooth and pourable. Once the cake is fully cooled, drizzle the glaze generously on top, letting it cascade down the sides for that classic, irresistible look.
How to Serve Peach Cake with Creamy Vanilla Glaze Recipe
Garnishes
Elevate your presentation by garnishing with thin peach slices or a sprinkle of toasted chopped pecans for an added crunch and a nutty flavor contrast. A light dusting of cinnamon on top of the glaze adds a lovely finishing touch that hints at the warm spice inside.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to complement the creamy glaze and juicy peaches. For something different, try serving with a cup of freshly brewed herbal tea or a fruity white wine to balance the sweetness.
Creative Ways to Present
For a charming twist, serve slices alongside a small bowl of macerated peaches or a drizzle of caramel sauce. You can also layer slices between fresh peach halves with a little glaze for a simple yet elegant dessert parfait that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peach Cake with Creamy Vanilla Glaze Recipe covered at room temperature for up to two days to preserve its moist texture and fresh flavors. A cake dome or airtight container works best to prevent it from drying out.
Freezing
If you want to store the cake for longer, slice it and place the pieces in an airtight container or freezer bag, separating layers with parchment paper to avoid sticking. Frozen, it keeps well for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy the cake warm, gently heat slices in the microwave for about 15 to 20 seconds. This softens the glaze slightly and revives the cake’s tenderness without melting the creamy topping too much.
FAQs
Can I use frozen peaches for this cake?
Absolutely! Just be sure to thaw and drain the peaches well before tossing them in flour and folding them into the batter to avoid excess moisture, which could make the cake soggy.
Is there a substitute for sour cream in this recipe?
Yes, you can replace sour cream with Greek yogurt or buttermilk for a similar tangy moisture, but using sour cream gives the cake its characteristic richness and texture.
Can I make this cake gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. Just keep in mind the texture might be slightly different but still delicious.
How long does the vanilla glaze stay fresh?
The vanilla glaze is best used immediately but can be refrigerated for up to 2 days. If it thickens, simply whisk in a little milk or cream to loosen it before drizzling over the cake.
Can I add nuts to the recipe?
Definitely! Adding chopped pecans or walnuts to the batter gives the cake a delightful crunch and complements the peaches beautifully. Add about ½ cup for the best results.
Final Thoughts
This Peach Cake with Creamy Vanilla Glaze Recipe is a wonderful way to bring fresh fruit and comforting flavors to your table. It’s straightforward to prepare yet delivers impressive results that are sure to become a beloved classic in your dessert rotation. I can’t wait for you to try it and experience the joy of moist cake, juicy peaches, and that irresistible vanilla glaze—happy baking!
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Peach Cake with Creamy Vanilla Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cake with Creamy Vanilla Glaze is a moist and flavorful dessert perfect for summer. Featuring tender chunks of fresh or canned peaches folded into a lightly spiced cake batter, it is topped with a smooth vanilla glaze that adds a sweet finishing touch. Easy to make and delightfully aromatic with cinnamon and vanilla, this cake is an ideal treat for gatherings or a simple afternoon indulgence.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups fresh or canned sliced peaches (drained if canned, chopped)
- 1 tablespoon flour (to toss with peaches)
Vanilla Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate sour cream: Mix in the sour cream until the batter becomes smooth and creamy, which adds moisture to the cake.
- Add dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and ensure a tender crumb.
- Prepare peaches: Toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the cake batter evenly.
- Bake the cake: Pour the batter into the greased pan and spread it evenly. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess from trapped steam.
- Make the vanilla glaze: In a bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth and pourable.
- Glaze the cake: Drizzle the vanilla glaze evenly over the completely cooled cake before serving for a creamy, sweet finish.
Notes
- This cake works well with fresh, canned, or thawed frozen peaches, allowing versatility depending on what you have available.
- For added texture and nuttiness, consider folding chopped pecans or walnuts into the batter.
- Store any leftovers covered at room temperature for up to 2 days to maintain freshness.
