Peach Cake
Original Recipe from Preppy Kitchen
Ingredients
1½ cups all-purpose flour (180g)
1½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter softened (170g)
1 cup granulated sugar (200g)
2 large eggs
¼ cup sour cream room temperature (60g)
1 tablespoon vanilla extract
2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
Directions
Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.
With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.
Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days.
[CS Notes]
Replace the peaches with your favorite fruit; blueberries, blackberries, strawberries, plums, apricots,…
Serve with a size of French vanilla ice cream or a dollop of whipped cream.
Sprinkle powdered sugar on top and serve with a cup of coffee at breakfast.