Italian Fresh Peach Cake Recipe
A rustic Italian-style cake made with fresh unpeeled peaches, butter, sour cream, lemon, and a simple tender batter. The peaches are arranged over the top and naturally sink into the cake as it bakes.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 cup granulated sugar
- 1 stick butter
- 3 medium eggs
- 1 cup sour cream
- Juice and zest of 1 lemon
For the Peaches
- 3 cups fresh peaches, unpeeled and sliced
- 1 Tbsp. all-purpose flour
- 1 Tbsp. granulated sugar
- Additional lemon zest, to taste
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Place the sliced peaches in a bowl. Add 1 tablespoon flour, 1 tablespoon sugar, and additional lemon zest. Gently toss until the peaches are lightly coat. lLet sit while preparing the batter
- In a medium bowl, whisk together the flour, baking powder, and sugar.In a separate large bowl, whisk the eggs, sour cream, melted butter, lemon juice, and lemon zest until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
- Pour the batter into the prepared springform pan and smooth the top.
- Add all of the peaches over the top of the cake batter in a single layer. Do not press them down.
- Bake for approximately 40-45 minutes, or until the cake is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Allow the cake to cool in the springform pan before removing the sides.Dust with powdered sugar before serving, if desired.