Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) fresh peaches, peeled and sliced
  • 2 tbsp (25g) brown sugar
  • ½ tsp (1g) ground cinnamon
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch pan with melted butter and line the bottom with parchment paper for a clean release. In your large bowl, whisk together the flour, granulated sugar, baking powder, and salt until no lumps remain.
  2. Add the softened butter, sour cream, eggs, and vanilla extract directly into the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth, pale, and fluffy. Stop as soon as the streaks of flour disappear.
  3. In a separate small bowl, toss your sliced peaches with brown sugar and cinnamon until they are glistening.
  4. Spread about two-thirds of the batter into the pan. Arrange half of the peaches in a circular pattern. Top with the remaining batter, then press the rest of the peaches into the top, creating a shingled arrangement.
  5. Bake in the center rack of the oven for 45–55 minutes until the edges are mahogany-gold and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.