Summer Peach Cake Recipe for 10 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Toss the sliced peaches in a bowl with 2 tbsp of flour and cinnamon until lightly coated.
3. Cream the softened butter and sugar together on medium-high speed until pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. Alternately add the dry ingredients and the milk/sour cream to the butter mixture, starting and ending with the flour, mixing on low until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Gently press the floured peach slices into the top of the batter in a concentric circle pattern.
9. Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 10 minutes before transferring to a wire rack; lightly dust with powdered sugar once cooled.