Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- Fresh peach slices for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line the cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together the flour, baking powder, cinnamon (if using), and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- One at a time, beat in the eggs then add vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream or Greek yogurt, mixing gently.
- Gently fold in the sliced peaches until evenly distributed.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Garnish with additional peach slices if desired.
Notes
- Use fresh peaches for optimal flavor and texture.
- For a dairy-free version, substitute butter with coconut oil and sour cream with dairy-free alternatives.
- To prepare ahead, store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze slices wrapped in plastic for up to 3 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg