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Irresistible Summer Peach Cake

Fresh peach cake baked as a golden sheet cake with mashed peaches in the batter and fanned peach slices on top. A crackly brown sugar–almond streusel adds crunch, while sour cream keeps the crumb tender and moist.
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Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 1 lb butter, softened
  • 1.75 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 2 tsp vanilla
  • 4 fresh peaches 2 mashed into batter, 2 sliced for top
Brown sugar–almond topping
  • 0.5 cup brown sugar
  • 0.5 cup sliced almonds
  • 1 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Whisk together flour, baking powder, and salt in a dry bowl.
Make the batter
  1. Beat softened butter and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing after each addition, then mix in sour cream and vanilla.
  3. Fold in the flour mixture until just combined, then stir in 2 mashed peaches.
Assemble and bake
  1. Pour the batter into the greased pan.
  2. Arrange the remaining peach slices on top in a fanned pattern.
  3. Sprinkle the brown sugar–almond topping evenly over the peaches.
  4. Bake for 45–50 min at 350°F until golden and a toothpick inserted in the center comes out clean.

Notes

Pro tip: mashing 2 peaches into the batter spreads peach flavor throughout the sour cream crumb, so every bite tastes like summer. Refrigerate leftovers covered for up to 4 days; rewarm slices briefly if you want a softer texture. Freezing is yes—freeze cooled cake slices for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat sour cream for a similar tang with a slightly lower richness.