Prep: 20 minutes
Bake: 45–55 minutes
Servings: 8
Ingredients
Peach filling
3–4 ripe peaches, peeled and sliced
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
Cake batter
2 large eggs
½ cup (100 g) sugar
1 teaspoon vanilla
½ cup (120 ml) milk
½ cup (120 g) Greek yogurt or sour cream
1 cup (125 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons melted butter
For the creamy topping
½ cup heavy cream
2 tablespoons sugar
1 egg
1 teaspoon vanilla
Instructions
Prepare peaches: Melt butter in a skillet. Add sliced peaches, brown sugar, and cinnamon. Cook for 3–5 minutes until slightly softened and caramelized.
Make batter: Whisk eggs and sugar until light. Add vanilla, milk, yogurt, and melted butter.
Add dry ingredients: Fold in flour, baking powder, and salt until just combined.
Assemble: Pour batter into a greased 9-inch (23 cm) round cake pan. Arrange the warm peaches over the top.
Add cream layer: Whisk heavy cream, sugar, egg, and vanilla together. Slowly pour this mixture over the peaches.
Bake: Bake at 350°F (175°C) for 45–55 minutes, until golden brown and the center is mostly set.
Cool: Let the cake cool for at least 30 minutes before removing from the pan.
Finish: Dust with powdered sugar before serving.
Tip
For an extra-creamy center, refrigerate the cooled cake for 2 hours before serving. Fresh peaches work best, but well-drained canned peaches can also be used.
