Fresh Peach Cake
1 hr 15 min12 slices
A tender butter cake studded with fresh chopped peaches and topped with cinnamon-brown sugar.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepGrease a 9×13-inch / 23×33 cm baking pan | |||||||
| 720 ml fresh ripe peaches, chopped | Wash, pit & chop peaches | Fold in peaches gently | Spread into pan, smooth top | Bake 350°F / 175°C, 40–45 min until golden | Cool in pan 20 min, then slice & serve | ||
| 240 g all-purpose flour | Whisk flour, baking powder, salt & cinnamon | Fold in dry ingredients in two additions | |||||
| 2 tsp baking powder | |||||||
| 1/2 tsp salt | |||||||
| 1 tsp ground cinnamon | |||||||
| 115 g unsalted butter, softened | Beat butter & granulated sugar until fluffy, 2 min | Beat in eggs one at a time, then vanilla & sour cream | |||||
| 200 g granulated sugar | |||||||
| 2 large eggs | |||||||
| 120 ml sour cream | |||||||
| 1 tsp vanilla extract | |||||||
| 50 g brown sugar | Sprinkle brown sugar & cinnamon topping | ||||||
| 1/2 tsp ground cinnamon (for topping) | |||||||
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