Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3-4 ripe peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup light brown sugar
Feel free to substitute peaches with nectarines if they’re more readily available. The sour cream can be switched out for Greek yogurt for a slightly lighter texture. My grandmother taught me to use what we had on hand, emphasizing creativity in the kitchen, and that’s advice I always follow.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a light cake, and one I recall my abuela insisting on, even if it meant a workout for my young arms back then!
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Toss the peach slices with lemon juice and brown sugar. This step reminds me of the summers spent with my siblings, sneaking slices of sugared peaches when we thought no one was watching.
- Pour half of the batter into the prepared pan. Arrange half of the peaches over the batter. Pour the remaining batter on top and finish with the rest of the peaches.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International