Fresh Peach Tea Cake
Servings: 12 Servings
A buttery sour cream peach cake layered with cinnamon streusel and topped with fresh peaches glazed with warm apricot jam. Moist, tender, and perfect for late summer gatherings or afternoon coffee.
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Ingredients
For the Cake
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 3/4 cups all-purpose flour divided
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
- 3 peaches peeled, diced, and tossed with a little lemon juice
- 1 peach sliced for topping
- 2 tablespoons apricot or peach jam optional
For the Streusel
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 1/4 cup almond flour
Instructions
Prepare the Streusel
- In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the sugars begin to dissolve.
- Add the all-purpose flour and almond flour and stir until combined.
- Let the mixture sit for about 10 minutes, then break it into pea-sized crumbles with your fingers. Set aside.
Prepare the Cake
- Preheat the oven to 375°F.
- Butter and flour a 10-inch Bundt or angel food cake pan.
- In a medium bowl, whisk together 2 3/4 cups flour, baking soda, and salt.
- In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pat the diced peaches dry lightly with paper towels. Toss the peaches with the remaining 2 tablespoons flour, then gently fold them into the batter.
Assemble the Cake
- Spoon half of the batter into the prepared pan.
- Sprinkle a generous layer of streusel over the batter.
- Top with the remaining batter and smooth gently with the back of a spoon.
Bake
- Place the cake in the oven and immediately reduce the temperature to 350°F.
- Bake for 45 minutes.
- Add the Peach Topping
- While the cake bakes, slice the remaining peach into 8 to 10 slices and toss gently with a little lemon juice to prevent browning.
- After the cake has baked for 45 minutes, carefully pull the oven rack out slightly and arrange the peach slices over the top of the cake.
- Return the cake to the oven, reduce the temperature to 325°F, and continue baking for another 45 minutes, or until a tester inserted into the center comes out clean.
- If the cake begins browning too quickly, loosely tent with foil during the final portion of baking.
Cool and Finish
- Allow the cake to cool completely in the pan on a wire rack.
- To remove the cake, place a serving plate or rack over the pan and carefully invert. Flip the cake right side up onto a serving platter.
- If using jam, warm it briefly in the microwave until loosened, then brush it over the peach slices for a glossy finish.
Notes
How to Peel Peaches
Score the peaches lightly from top to bottom with a sharp knife. Lower them into boiling water for 30 seconds to 1 minute, or until the skins begin loosening.
Transfer immediately to cold water. Once cool enough to handle, the skins should slip off easily. Storage
This cake keeps well for several days, tightly covered, and freezes beautifully. Freeze whole or in slices and thaw at room temperature before serving.
Score the peaches lightly from top to bottom with a sharp knife. Lower them into boiling water for 30 seconds to 1 minute, or until the skins begin loosening.
Transfer immediately to cold water. Once cool enough to handle, the skins should slip off easily. Storage
This cake keeps well for several days, tightly covered, and freezes beautifully. Freeze whole or in slices and thaw at room temperature before serving.