I had a group of friends over for dinner the other night. The theme was Mexican Food (of course) but as much as I love flan and arroz con leche or pan dulce, I know not everybody is familiar with them or are used to eating them. So I wanted to make something more neutral, and I wanted to use the peaches I got a the grocery store. So I went to the website of one of my fellows San Antonio Foodies, Michelle. She’s known for her beautiful stylish dishes.
I found this wonderful French cake that looked so tasty and also easy to make. It was the perfect cake for my delicious, sweet peaches. Michelle made a Strawberry version of this cake. You can find her recipe Here.
This cake has some really nice textures going on, the top gets crispy and golden, the cake is soft but also creamy from the sour cream and butter. And the sweet juicy peaches are just perfect on these cake. I gave It a good dust of powder sugar and serve it with home made whipped cream. Perfection!
Thank you, Michelle for the inspiration.
Get the French Peach Cake recipe below!
French Peach Cake
1 1/3 cup flour
1 1/4 tsp baking powder
1/2 teaspoon of cinnamon
1/4 tsp salt
1 stick of softened butter
1 cup of sugar
2 large eggs
1 tsp vanilla
1/2 cup of sour cream
2 cups roughly chopped peaches
Sugar for topping the cake
powder sugar for (garnish)
Whipped Cream (optional)
8 oz heavy whipping cream
1/4 cup powder sugar
Preheat oven to 350 degrees. Grease a 9″ inch round pan. Add parchment paper to the bottom.
In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
Cream the butter and sugar until pale and fluffy.
Add in the eggs, one at a time. Beating well after each addition.
Add in vanilla and beat well.
Alternately, add in the flour mixture and the sour cream, beginning and ending with flour mixture.
Fold in the peaches with a spatula.
Spread batter in prepared pan and sprinkle top with sugar.
Bake for 35-40 minutes, until a cake tester comes out clean.
While the cake is cooking make the whipped cream. In a large bowl add the heavy cream and sugar and whipped just until the cream reaches stiff peaks. Chilled in the refrigerator until ready to serve.
Once the cake is done, allow it to cool and transfer to a cake platter, it will come out really easy. Dust with powder sugar and top with an indulgent dollop of whipped cream. Enjoy!
I used an 8″ cake pan and added 15 more minutes to the cooking time.