Peach Cake
Moist, fruity, and perfect with cream
Ingredients
- One quarter cup sour cream, room temperature (low fat works well)
- One and one half teaspoons baking powder
- 1 cup granulated sugar
- 2 large eggs
- One and one half cups all purpose flour
- 800 g sliced tin peaches, separated into 200 g chopped and 600 g left whole
- 1 tablespoon vanilla extract
- Three quarter cup unsalted butter, softened
- One half teaspoon salt
- 2 teaspoons crushed pistachios (for serving)
Method
- Preheat oven to 175 C (350 F). Line a 9 inch baking tin and set aside.
- Roughly chop and drain 200 g of the tin peaches.
- Mix the dry ingredients (flour, baking powder, salt) and set aside.
- Beat butter and sugar in a mixer for 1 minute, scraping the sides.
- Add eggs, sour cream, and vanilla. Beat for 1 more minute, scraping sides again.
- Gently mix dry ingredients into wet until just combined.
- Fold in chopped peaches.
- Pour batter into tin. Optional: top with remaining peaches for a nice look.
- Bake 45–55 minutes until a skewer comes out clean.
- Serve with double cream, icing sugar, and crushed pistachios.
Watch it being made
Tips
- Low fat sour cream works surprisingly well in this recipe.
- Drain peaches well to avoid excess moisture.
- Add extra peaches on top for a more decorative finish.
Storage
Keeps in the fridge for up to three days. Best served slightly warm with cream. Freezing is possible, but texture is best when fresh.
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