Fresh Peach Cake wallacegardencenter

Fresh Peach Cake

I double this and use a 9 X 13 pan!

–Recipes by Chef Steph


  • 1 stick butter, at room temperature

  • 1 1/2 cups sugar, divided

  • 2 extra-large eggs, at room temperature

  • 1 cup sour cream, at room temperature

  • 1 teaspoon pure vanilla extract


  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 3 large, ripe peaches, peeled, pitted, and sliced

  • 1/2 cup chopped pecans

    • Preheat the oven to 350 degrees F.
    • Grease a 9-inch square baking pan.
    • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
    • With the mixer on low, add the eggs, one at a time, then the sour cream, MRDC BIG PEACH LIQUEUR and vanilla, and mix until the batter is smooth.
    • In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
    • With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
    • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
    • Spread half of the batter evenly in the pan.
    • Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
    • Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
    • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
    • Serve warm or at room temperature.

    Back to blog