Georgia Peach Cake Recipe

Name: Georgia Peach Cake
Prep time: 25 min
Cook time: 63 min
Total time: 88 min
Yield: Serves 1 or more
Ingredients: Unbleached Flour; Light Brown Sugar; Ground Cinnamon; Unsalted Butter; 1/3 cup granulated sugar; Quick Cooking Tapioca; Ground Nutmeg; Fresh Peaches; Fresh Lemon Juice; 1/2 cup sour cream; Baking Soda; 1 large egg; Vanilla Extract; 1 teaspoon baking powder; 1/4 teaspoon salt; Vanilla ice cream, for serving (optional)

Indulge in the irresistible sweetness of summer with our Georgia Peach Cake! This recipe, adapted from the beloved "Cooking Up a Storm" cookbook, showcases the best of fresh, juicy peaches. A buttery, crumbly topping perfectly complements the warm, spiced peach filling, creating a delightful dessert that's perfect for family gatherings or a cozy night in. Get ready to experience peach perfection!

Prep Time 25 mins

Cook Time 63 mins

Calories 466 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Georgia Peach Cake

Unbleached Flour
Light Brown Sugar
Ground Cinnamon
Unsalted Butter
1/3 cup granulated sugar
Quick Cooking Tapioca
Ground Nutmeg
Fresh Peaches
Fresh Lemon Juice
1/2 cup sour cream
Baking Soda
1 large egg
Vanilla Extract
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream, for serving (optional)

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How to Make Georgia Peach Cake

Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
**Make the topping:** In a medium bowl, combine 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1 1/2 cups all-purpose flour. Cut in 1/4 cup cold butter using a pastry blender or your fingers until the mixture is crumbly. Cover and chill.
**Make the peach filling:** In a large saucepan, combine 1/3 cup granulated sugar, 2 tablespoons tapioca starch, and 1/4 teaspoon ground nutmeg. Stir in 4 cups sliced peaches and 2 tablespoons lemon juice. Cook over medium-high heat, stirring frequently, for 6-8 minutes, or until slightly thickened and bubbly.
Pour the peach mixture into the prepared baking dish. Set aside and keep warm.
**Make the cake batter:** In a small bowl, combine 1/2 cup sour cream and 1/2 teaspoon baking soda. Stir well and let stand for 10 minutes.
In a large bowl, cream together 1/4 cup softened butter and 1/3 cup granulated sugar until light and fluffy. Beat in 1 large egg, then stir in the sour cream mixture and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing on low speed just until combined.
Spoon the batter over the warm peach mixture in the baking dish. Sprinkle the chilled topping evenly over the batter.
Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cake stand for 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream.