This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!
FOR THE CAKE
2 sticks (226g) unsalted butter, slightly softened
2 cups (400g) sugar
3 large eggs
1 cup (242g) sour cream
⅓ cup (81g) milk
2 teaspoons (8g) vanilla extract
3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
3 teaspoons baking powder
½ teaspoon (3g) salt
1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into
small pieces so the peaches will be less likely to sink to the bottom of the cake pan.
If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
If using fresh peaches you will need 6 to 8 peaches depending on size