Homemade Fresh Peach Cake. Dessert recipe that is yummy and peachy. Topped with easy buttercream frosting.
Homemade Fresh Peach Cake
For the cake:
- 1/4 pound (1 stick) unsalted butter at room temperature
- 1 1/2 cups sugar divided
- 2 extra-large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large ripe peaches peeled, pitted, and sliced
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
- 2 peaches peeled, pitted and sliced (optional)
For the Cake:
Preheat the oven to 350 degrees Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Cool then frost the cake.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Frost cake and place extra peaches on top, if desired.
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