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Peach Snack Cake

Recipe by Evelyn Marcella Rivera

A tender, buttery sour cream snack cake studded with diced fresh peaches, topped with peach slices, and finished with a simple almond glaze. An easy single-pan summer dessert that also works with frozen or canned peaches.

  • Total Time2 hours 15 minutes
  • Yield9 squares 1x
  • DietVegetarian

Ingredients

Units Scale

Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (at room temperature)
  • 3/4 cup sugar
  • 2 large eggs (at room temperature)
  • 1/2 cup sour cream
  • 1 tbsp vanilla extract
  • 2 cups diced peaches (for the batter)
  • 1 cup thinly sliced peaches (for the top)

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp almond extract or vanilla extract
  • 1 pinch salt
  • 1-2 tbsp milk

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Line an 8×8 baking pan with parchment (with overhang) and lightly coat with cooking spray.
  2. Mix the Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter: Beat the butter on medium for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla until combined.
  4. Combine: Add the flour mixture to the butter mixture and fold gently with a rubber spatula until just combined. Fold in the diced peaches, being careful not to overmix.
  5. Assemble and Bake: Spread the batter evenly into the pan and arrange the sliced peaches over the top. Bake until a toothpick inserted near the center comes out clean, 45 to 55 minutes.
  6. Cool: Cool in the pan on a wire rack 10 minutes, then lift out by the parchment and cool completely on the rack, about 1 hour.
  7. Glaze: Whisk together the powdered sugar, almond extract, and a pinch of salt. Add milk 1 tablespoon at a time until smooth and pourable. Drizzle over the cooled cake before serving.

Notes

Use room-temperature butter, eggs, and sour cream for a smooth batter. Cream the butter and sugar fully (about 3 minutes) for a tender crumb, and fold in the flour and peaches gently to avoid a dense cake. Use ripe but firm peaches; thaw and pat dry if frozen, or drain well if canned. Tossing the diced peaches with a little flour keeps them from sinking. Cool completely before glazing. Keeps 2 days at room temperature or 4 to 5 refrigerated; freezes well unglazed.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 346
  • Sugar: 34
  • Sodium: 266
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 51
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 76

Find it online: https://blesseddish.com/peach-snack-cake/