Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 3 large eggs (room temperature)
  • ½ cup (120ml) neutral vegetable oil
  • 1 cup (240g) full-fat sour cream
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (450g) fresh peaches, peeled and sliced
  • 2 tbsp (16g) all-purpose flour
  • ½ tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter and line the bottom with parchment paper.
  2. In a large bowl, beat the eggs and sugar together until the mixture is pale and slightly thickened. Stream in the vegetable oil and vanilla extract while continuing to mix, then fold in the sour cream until the batter is smooth.
  3. Sift the flour, baking powder, and salt directly into the wet ingredients. Stir gently using a spatula or low-speed mixer just until no streaks of flour remain; do not over-mix.
  4. In a separate small bowl, toss the sliced peaches with 2 tbsp of flour and cinnamon until evenly coated. Gently fold half of the peaches into the batter.
  5. Spread the batter into the prepared pan and arrange the remaining peach slices on top in a decorative pattern.
  6. Bake for 45–55 minutes until the edges are deep golden brown, pulling slightly away from the pan, and the center springs back when lightly pressed.