With peaches in season over the summer, I wanted to bake something new with them and landed on an easy sour cream cake. This recipe is easy to prepare and takes common baking ingredients that should already be in your cabinets! Perfect with a scoop or two of vanilla bean ice cream too. :)
RECIPE (1 cake – 9″ spring foam pan)
2 cups flour
1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 cup butter
1 cup sugar
2 tsp vanilla extract
2/3 cup sour cream
3/4 cup blueberries
3 peaches unpeeled & sliced
PREHEAT: to 350.
COMBINE: the flour, baking soda and baking powder.
CREAM: the butter and sugar well, then add in vanilla extract.
BEAT: in the eggs, one at a time, beating well after each addition.
FOLD: in the dry ingredients alternatively with the sour cream at low speed with a mixer (begin with the dry ingredients and end with it) then pour into the spring form pan.
DECORATE: the top with peach slices so they cover the surface and sprinkle with blueberries.
BAKE: in the oven for 60 minutes until the cake comes out clean in the center with a toothpick test. Let the cake cool for 15 minutes before removing from the spring foam pan.