Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a bundt pan to ensure the cake doesn't stick.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- In a separate bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.
- Pour half of the batter into the prepared pan. Spoon the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh, ripe peaches for the best flavor. Ensure butter, eggs, and sour cream are at room temperature for a smoother batter. Avoid overmixing to prevent a dense cake. Optionally, drizzle a glaze of powdered sugar and milk over the cooled cake for extra sweetness.