We all know that August is nearing its end and as such, summer is too. What you may not know though, is that I live in Austin, Texas. It’s currently 100F degrees outside and while Starbucks has now reintroduced pumpkin spice latte’s to their menu, I feel like I’m still at the beginning of summer here in Texas. If summer shows no sign of slowly down for you too, then I highly recommend you join me on the peach bandwagon. From Baked Peach Custard to easy Peach Cake and to my very personal favorite, Peach Cake with Vanilla Glaze there are many recipes to choose from. Search “peach” below in the search engine on my site and many others will pop as well.
What’s so beautiful about this cake, aside from the pretty arrangement of fresh fruit, is the adaptability of the recipe. You’re not into peaches? You can use any stone fruit you have and want. Nectarines, apricot, bright red plums, or deep purple plums, the choice is yours. And if you want softly spiced to be heavily spiced (perhaps it’s not 100F degrees where you are) then up the cinnamon and consider adding nutmeg to the mix. It’s truly versatile. If you have any questions or need ideas on how to adapt to your tastes, you can contact me directly.
There’s honestly nothing better than a piece of this cake, warm from the oven (just wait until you smell the cinnamon, cardamom, and peaches wafting through your kitchen) with a cup of coffee. If nutrition were off the table, my breakfast of choice would always be a cake like this. For more socially acceptable breakfast options (eyeroll) check out these instead: Peach Brandy Puff Baby (Dutch Baby) or Peach Muffins with Olive Oil.
So while a storm may roll through here and give me signs of autumn, I think I have until mid-October before I swap my zucchini, peaches, and basil for sweet potatoes, apples, and pumpkin spice. Although, I of course am hoping that by some 2020 miracle, Autumn will come very early in Texas! Stay tuned. 😉
Softly Spiced Peach Cake
- 1 1/2 cup Flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Ground cinnamon
- 1/2 tsp. Salt
- 1/4 tsp. Ground cardamom
- 1/2 cup Butter softened
- 1 cup Sugar
- 3 Eggs
- 1 tsp. Vanilla
- 1/4 cup Sour cream (creme fraiche or whole plain yogurt work also)
- 2-3 Peaches, sliced into wedges or any other stone fruit
- 1-2 tbsp. Sugar to finish
- Preheat over to 350F degrees. Grease a 9-inch springform pan (or cake pan). Place on a rimmed and parchment lined baking sheet to catch any leaks.
- In a medium bowl, combine the flour, baking powder, cinnamon, salt, and cardamom.
- In the bowl of a stand mixer or using an electric hand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla until incorporated. Beat in the sour cream. On low speed, add the flour mixture to the wet ingredients until combined.
- Transfer the batter to prepared pan. (Don’t forget to place on a rimmed baking sheet if using a springform pan!) Top the cake in a pretty design with peaches. Sprinkle the top with a spoonful of sugar to finish.
- Bake for 45-60 minutes. I know, I know. Depending on the juiciness of the fruit you use and the ripeness, it could take up to 1 hour and 10 minutes. Start checking around the 35 minute mark though because it could bake quickly. Test with a toothpick inserted in the middle. It’s ready when deeply golden and a toothpick comes out clean. If the sides are browning too quickly, place a piece of foil over the top after the 45 minute mark.
- Remove from oven and carefully run a knife along the edges of the pan (and remove the outside clip if using the springform pan). Allow to cool on a wire rack. When ready to serve, sprinkle with powdered sugar and serve with whipped cream and an extra dusting of cinnamon.