This One-Bowl Peach Cake is what summer baking dreams are made of—juicy peaches, soft crumb, and no mixer in sight. Made with oil and sour cream for extra moisture, it’s the kind of cake that’s easy enough for a weekday, but pretty enough to serve guests. Just one bowl, one pan, and fresh peaches inside and on top.
Oven & Pan: Preheat oven to 160°C/320°F. Grease and line a 9-inch round cake pan.
Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, oil, sour cream, and vanilla until smooth.
3 large Eggs, ½ cup Cooking oil , ½ cup Sour cream, ¾ cup White sugar , ½ tsp Ground nutmeg, 1 tsp Vanilla extract
Dry ingredients: Add flour, baking powder, baking soda, salt, and nutmeg. Mix just until combined—don’t overmix. Toss the chopped peach in a teaspoon of flour, then fold it into the batter.
2 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
Peach top: Pour batter into the prepared pan. Sprinkle with a tablespoon of Demerara sugar. Arrange peach slices on top in a circular fan or scatter them naturally. Sprinkle another tablespoon of Demerara sugar over the peaches.
1 medium ripe peach, 2 small peaches, 2 tbsp Demerara sugar
Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean. Let it cool for 10 minutes in the pan, then transfer it to a wire rack.
Finish: Dust the cooled cake with powdered sugar for a simple, rustic look.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you