Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) sour cream, full fat
  • 1/2 cup (120ml) whole milk
  • 3 cups (450g) fresh peaches, peeled and sliced
  • 2 tbsp (16g) all-purpose flour
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Toss sliced peaches with lemon juice and cinnamon in a small bowl.
  2. Sprinkle 2 tbsp of flour over the peaches and toss gently until lightly dusted to prevent sinking.
  3. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  4. Beat softened butter and sugar on medium-high until pale and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  6. Whisk together 2 cups flour, baking powder, and salt in a separate bowl.
  7. Alternately add 1/3 of the dry ingredients to the butter mixture, followed by half of the sour cream and milk. Repeat, ending with the dry ingredients, mixing until just combined.
  8. Pour batter into the prepared pan, arrange the coated peaches on top, and bake for 45 minutes.
  9. Whisk powdered sugar, heavy cream, and 1/2 tsp vanilla extract to create a glaze and drizzle over the cooled cake.