How To Make Irresistible Summer Peach Cake (Page 3 ) | September 3, 2024

Annonce:

Instructions

Prepare the Peaches:
- Peel and slice the peaches. Set aside.
- Optional: If peaches are very juicy, toss the slices with 1 tablespoon of cornstarch to thicken their juices during baking.
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or a round cake pan, and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the sour cream and mix until smooth. Gradually incorporate the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Assemble the Cake:
- Spread half of the cake batter evenly in the prepared pan. Arrange half of the peach slices over the batter. Spread the remaining batter on top, smoothing it out with a spatula. Arrange the remaining peach slices on top in a decorative pattern.
Prepare the Topping:
- In a small bowl, mix together the melted butter, brown sugar, cinnamon, and nutmeg.
- Drizzle the topping mixture evenly over the peaches on top of the cake.
Bake the Cake:
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Allow the cake to cool in the pan for about 15 minutes. If using a springform pan, remove the sides and let the cake cool completely on a wire rack.
Serve:
- Once cooled, slice and serve. Enjoy on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.