Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- On low speed, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix only until just combined.
- Gently fold in the chopped peaches.
- Spread the batter into the prepared pan and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Nutrition
Notes
For best results, use room temperature ingredients as it helps the batter come together smoothly.
To prevent peaches from sinking, toss them with a tablespoon of the flour mixture before folding them into the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To prevent peaches from sinking, toss them with a tablespoon of the flour mixture before folding them into the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.