Peach Cake
John Kanell cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
A tender, melt-in-your-mouth summer cake made with juicy fresh peaches, sour cream, and vanilla. Peaches are folded into the batter and layered on top before baking, then the finished cake is dusted with powdered sugar.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 4 g
- 6 g
- 3 g
- 600 g
- 13 g
- 16 g
Weights are estimates. Together, the ingredients weigh about 1.36 kg before cooking, which is about 170 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the sour cream and mix until smooth and fully incorporated. The sour cream helps keep the cake tender.
Add the dry ingredients to the wet mixture and mix just until no dry streaks remain. Do not overmix.
Fold part of the sliced peaches into the batter with a spatula, distributing them evenly without crushing them.
Transfer the batter to the prepared pan and smooth the surface. Arrange the remaining peach slices over the top, slightly overlapping if needed.
Sprinkle the tablespoon of granulated sugar evenly over the peaches.
Bake for about 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool further.
Dust the cooled cake with powdered sugar, slice, and serve.
Notes
The transcript identifies sour cream, vanilla, fresh peaches, a sugar topping, baking, and a powdered-sugar finish, but does not provide measurements or oven details. Quantities and technique details here are reconstructed from the likely standard version of the referenced Preppy Kitchen peach cake recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 375
- Protein
- 5 g
- Carbs
- 55 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
