Ingredients
For the Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups diced peaches (fresh, canned, or thawed frozen)
For the Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small cubes
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C). Grease and lightly flour an 8×8 or 9×9-inch square baking pan, or line it with parchment paper for easy removal.
In a small bowl, combine the flour, brown sugar, and cinnamon. Add in the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set it in the fridge while you prepare the batter so it stays cold and crumbly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution so you don’t get any salty or bitter bites in your final cake.
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This takes about 2–3 minutes with a hand mixer or stand mixer. Creaming incorporates air into the batter, giving the cake its tender texture.
Beat in the eggs one at a time, scraping down the sides of the bowl between each addition. Then add the vanilla extract and sour cream (or Greek yogurt). Mix until smooth and fully combined. The sour cream adds moisture and richness that takes this cake over the top.
Gradually mix the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Be careful not to overmix—it can make the cake dense. The batter will be thick, and that’s exactly what you want.
Gently fold in your diced peaches using a spatula. If you’re using canned peaches, drain them well and pat them dry first to avoid excess moisture that can weigh the cake down.
Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Sprinkle the cold cinnamon streusel topping evenly over the surface. Don’t press it down—it should stay loose and crumbly.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent it loosely with foil around the 35-minute mark.
Let the cake cool in the pan for at least 15–20 minutes before slicing. If you want to add a glaze, whisk together powdered sugar, vanilla, and milk until smooth, then drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cooling Time: 15–20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g