Peach Cake with Creamy Vanilla Glaze Recipe
Indulge in the delightful flavors of summer with this Peach Cake topped with a luscious Creamy Vanilla Glaze. Bursting with juicy peaches and a hint of vanilla, this moist and tender cake is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or canned peaches, peeled and chopped
Creamy Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Prepare the cake batter: Cream butter and sugar, add eggs one at a time, mix in vanilla and sour cream. Whisk dry ingredients and fold into wet mixture. Gently fold in peaches. Pour batter into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool in pan, then transfer to a wire rack.
- Make the glaze: Whisk powdered sugar, cream, and vanilla until smooth. Drizzle over cooled cake.
Notes
- You can use frozen peaches—just thaw and drain them first.
- Add a pinch of cinnamon to the batter for a cozy twist.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
