Description
This sophisticated summer dessert features a dense, sour cream-based crumb designed to perfectly suspend juicy slices of fresh peach. The scientific balance of acidity and fat ensures a tender yet sturdy texture that highlights the natural sweetness of stone fruit.
Ingredients
- 180g all-purpose flour
- Baking powder
- Salt
- 170g unsalted butter, softened
- 200g granulated sugar, plus extra for topping
- 2 large eggs, room temperature
- Full-fat sour cream, room temperature
- Vanilla extract
- 3-4 fresh peaches, sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, whisk together the 180g of flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the 170g of softened butter on medium speed, then add 200g of sugar and cream for 3 minutes until pale and fluffy.
- Incorporate the eggs one at a time, beating well after each, then mix in the sour cream and vanilla extract.
- Gently fold the dry ingredients into the wet mixture on low speed just until no flour streaks remains.
- Hand-fold three-quarters of the peach slices into the thick batter and spread evenly into the prepared pan.
- Arrange the remaining peach slices on top and sprinkle with additional sugar if a crisp crust is desired.
- Bake for 45 minutes or until the internal temperature reaches 205°F–210°F, then cool for 30 minutes before slicing.
Notes
For the most consistent results, always use a kitchen scale to measure your ingredients by weight rather than volume. If you choose to leave the skins on your peaches, you will gain additional color and a rustic texture that holds up beautifully during the 45-minute bake time.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American