A tender, moist cake loaded with juicy peaches and kissed with vanilla and almond flavors, perfect for celebrating summer’s peak.

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar, plus extra for sprinkling

2 large eggs, room temperature

1 cup sour cream, room temperature

1/4 cup vegetable oil

1 tsp pure vanilla extract

1/2 tsp almond extract

3 ripe peaches, peeled, sliced, and pits removed

Confectioners’ sugar, for dusting

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Preheat the oven to 350°F and grease a 9-inch springform pan.
Peel and slice the peaches, tossing them with a little lemon juice to keep them fresh while preparing the batter.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the butter and sugar until light and fluffy, then mix in the eggs, sour cream, oil, vanilla, and almond extract.
Combine the dry ingredients with the wet ingredients, mixing until just combined.
Spread half of the batter into the pan, arrange half of the peach slices over it, then repeat with the remaining batter and peaches. Sprinkle a little sugar on top.
Bake for 45 to 50 minutes until a toothpick comes out clean. Cover loosely with foil if the top starts to brown too quickly.
Cool the cake in the pan for 10 minutes, then remove the springform and let it cool completely. Dust with confectioners’ sugar before serving.

Variation: Swap peaches with nectarines or plums for a different twist.
Add chopped nuts like almonds or pecans to the batter for extra texture.
For a sweeter finish, drizzle with a simple icing made from powdered sugar and milk.
Store the cake covered at room temperature for up to 3 days, or freeze it for up to 2 months.
If using frozen peaches, ensure they are fully thawed and drained.
If the top browns too quickly, cover it loosely with foil halfway through baking.