Ingredients:

  • 3 cups (450g) fresh peaches, peeled and diced
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) sour cream
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with parchment paper.
  2. In a small bowl, toss the diced peaches with 1 tablespoon of sugar and cinnamon; let sit for 5 minutes until glossy.
  3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  5. Gently fold in the flour, baking powder, and salt using a spatula until streaks of flour just disappear.
  6. Pour the batter into the prepared pan and smooth the top. Evenly press the cinnamon-coated peaches into the surface.
  7. Bake for 45-50 minutes until the edges are mahogany-gold and a toothpick inserted into the center comes out clean.
  8. Optional: Mix powdered sugar and milk to create a simple glaze and drizzle over the cake.