Description

This scientifically balanced peach cake utilizes a precise emulsion of creamed butter and sour cream to create a tender, resilient crumb. Designed to support the weight of fresh stone fruit, it results in a professional-grade dessert with a perfectly caramelized crust.

Ingredients

170g unsalted butter, softened to 65°F
200g granulated sugar, plus 1 tablespoon for topping
180g all-purpose flour
400g fresh firm-ripe peaches, sliced
2 large eggs, room temperature
60g full-fat sour cream
1.5 teaspoons baking powder
0.5 teaspoon salt
1 tablespoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease and flour a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt for at least 30 seconds to distribute the leavening agent.
Using a stand mixer on medium-high speed, cream the butter and 200g of sugar for 3 minutes until pale and fluffy.
Incorporate the eggs one at a time, then mix in the sour cream and vanilla extract until the batter is smooth.
Reduce mixer speed to low and add the dry ingredients, mixing only until combined, then gently fold in most of the peaches.
Transfer batter to the pan, arrange reserved peaches on top, sprinkle with the remaining tablespoon of sugar, and bake for 45 minutes until the internal temperature reaches 200°F.

Notes

To ensure the fruit remains evenly distributed, you can lightly coat the peach slices in a teaspoon of flour before folding them into the batter. For the cleanest slices, allow the cake to rest in the pan for at least 30 minutes to let the crumb structure fully set through starch retrogradation.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American