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
Scale
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.
