Peach Cake Recipe
Ingredients
- 8 tbsp (1 stick butter) at room temp plus more for the pan
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cup granulated sugar
- 2 large eggs at room temp
- 3/4 cups sour cream at room temp
- 1/2 tsp vanila extract
- 1/2 tsp grated lime zest
- 2 tbsp dark brown sugar
- 8 peaches pitted and quartered
Directions
- position rack in lower third of oven and preheat to 350. Butter a 9 inch spring form pan line with parchment and butter the parchment. dust the pan with flour tapping out the excess.
- Whisk together flour,k baking powder soda and salt in a small bowl. set aside
- In the bowl of a stand mixer fitted with paddle beat together the butter and granulated sugar on medium speed until light and fluffy. about 5 min. Mix in the eggs one at a time beating well and scraping down the bowl after each addition. mix in the sour cream, vanilla, lime zest. on low speed add the flour mixture, mixing just until combined. the batter will be thick
- With a ruber spatula spread half of the batter on the bottom of the pan. Sprinkle with 1 tbsp of the brown sugar and top with half of the peach wedges, set on their sides. Spread the remaining batter on top trying not to disturb the peaches. Arrange the remaining peaches on top and sprinkle with the remaining brown sugar. Bake for about 50 minutes or until the cake is golden and a toothpic inserted comes out clean. Cool on a rack for 30 minutes or so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 53 | 19% |
| Total Fat 6.07g | 8% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 378mg | 16% |
| Potassium 351mg | 10% |
| Total Carbs 52.39g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 32.99g | 22% |
| Protein 5.73g | 9% |
