Sour Cream Peach Cake
A moist and flavorful peach cake featuring creamy sour cream and vibrant fruit filling, perfect for summer gatherings or as a delightful dessert for any occasion.
Ingredients
Instructions
- Heat oven to 350°F.
- Mix all ingredients in an ungreased, oblong 13 x 9 x 2-inch pan with a fork, scraping corners frequently until moistened.
- Stir batter vigorously with a fork for 1 minute.
- Scrape sides with a rubber spatula.
- Spread batter evenly in the pan.
- Bake until the top springs back when touched lightly in the center, about 40 to 45 minutes.
- Cool the cake.
- Loosen the cake from the sides of the pan.
- Cut and serve directly from the pan.
- Store any remaining cake loosely covered in the refrigerator.
Tips & Substitutions
For a lighter texture, try using Greek yogurt instead of sour cream. If you prefer a more intense peach flavor, consider adding fresh peaches along with the pie filling. Mixing in a teaspoon of vanilla extract can also enhance the cake's flavor. Make sure to scrape the bowl thoroughly to incorporate all ingredients well, ensuring even baking just like in recipes such as Sand Art Brownies.
Serving Suggestions
Serve Sour Cream Peach Cake as a delightful dessert after a summer meal or enjoy it as a sweet breakfast treat. Pair it with a scoop of vanilla ice cream for an indulgent experience, or dust it with powdered sugar for a simple yet elegant presentation. It complements well with fresh fruit or a side of Cream Toast for a refreshing touch.
Storage & Reheating
To store leftovers, cover the cake loosely with plastic wrap or foil and keep it in the refrigerator for up to 3 days. For reheating, place individual slices in the microwave for about 15-20 seconds to warm them gently without drying out. This cake can also be enjoyed cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Peach Cake contains roughly 216 calories, with 4g protein, 44g carbohydrates, and 3g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can substitute the Betty Crocker Sunkist orange cake mix with other flavors like lemon or vanilla. Just keep in mind that the flavor profile of the cake will change, but it can still be delicious. It’s a versatile recipe that accommodates different tastes.
How can I make this cake gluten-free?
To make this Sour Cream Peach Cake gluten-free, use a gluten-free cake mix and ensure that your peach pie filling is also gluten-free. Many brands offer gluten-free options, so check the labels. The baking method remains the same, and the cake will still be moist and flavorful.
Is it possible to freeze this cake?
Yes, you can freeze the cake for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. To thaw, place it in the refrigerator overnight. Enjoy it fresh as if it were just baked, or warm it slightly in the microwave before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).