Peaches and Cream Cake
Ingredients:
For the cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or plain yogurt)
2–3 ripe peaches, peeled and sliced
For the cream topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Optional glaze (for peaches):
2 tbsp peach jam or apricot jam, warmed
Instructions:
1. Prepare the oven & pan
Preheat oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or springform pan.
2. Make the cake batter
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Stir in sour cream.
Gradually fold in the dry ingredients until smooth.
3. Assemble the cake
Spread batter evenly in the pan.
Arrange peach slices on top (slightly overlapping in circles).
Bake for 40–45 minutes, until golden and a toothpick comes out clean.
4. Cool and add cream
Let cake cool completely.
Whip the cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe the whipped cream over the cooled cake.
5. Finish & serve
If desired, brush peach slices with warm jam for a glossy finish.
Chill for 30 minutes before serving for best flavor.
