This Peach Cake with Meringue Topping is one of the best summer desserts I make pretty often for may family. It consists of a moist, buttery cake followed by tender peach slices and topped with a crispy meringue topping. It is a comforting dessert full of flavor and with a great texture combination, perfect for any occasion.
The recipe is very easy to prepare. You can even involve kids in the process of making as they will love it. You can always use different fruits, and substitute peaches with seasonal fruits like apples, pears, cherries, plums, or apricots.
How to make Peach Cake with Meringue Topping
To make this delightful peach cake, start by preheating your oven to 350 degrees F (180 degrees C). Butter a 10-inch (26 cm) springform pan with a removable base to ensure the cake releases easily after baking.
In a large bowl, cream together the butter and sugar until the mixture is well blended and creamy. Beat in the egg yolks, sour cream, lemon zest, and vanilla extract until fully combined. Stir in the dry ingredients, flour, and baking powder, mixing until you have a smooth batter.
Pour the butter mixture into the prepared pan, spreading it evenly. Sprinkle a little flour over the peach slices to prevent them from sinking, then arrange the slices on top of the batter.
Bake in the preheated oven for 15 minutes. While the cake is baking, prepare the meringue by whipping the egg whites in a clean bowl until foamy. Gradually add the sugar while continuing to whip until the egg whites form very stiff peaks.
After the initial 15 minutes of baking, remove the cake from the oven. Carefully spread the whipped egg whites over the top of the partially baked cake, then return the pan to the oven. Bake for an additional 20 minutes, or until the meringue is golden brown.
Once baked, run a sharp knife around the inside edge of the pan to loosen the cake. Let it cool at room temperature before serving.
If you try this out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.Â
For more similar recipes check our full collection of Fruit Desserts.
YOU MAY ALSO LIKE:
Apple Meringue Cake
Coffee Cake with Meringue Topping
Peach Chocolate Pavlova
Peach Cake with Meringue Topping
Ingredients
Cake Base
- 110 g butter
- 12 tbsp sugar
- 4 egg yolks
- 4 tbsp sour cream
- 1 lemon finely grated zest
- 1 tsp vanilla extract
- 2 1/2 tsp baking powder
- 12 tbsp flour
Filling
- 5,6 medium peaches , peeled and sliced
Topping
- 4 egg whites
- 10 tbsp sugar
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Butter 10-inch(26 cm) springform pan(with a removable base). Â
- In a large bowl, cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest, and vanilla extract. Stir in dry ingredients, flour and baking powder.
- Pour the butter mixture into the prepared pan. Sprinkle a little flour over the peach slices and arrange them on the top of butter mixture. Bake for 15 minutes.
- Meanwhile, whip the egg whites until foamy with a mixer. Gradually add the sugar whipping the whole time until it holds very stiff peaks.Â
- Remove the pan from the oven and add egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let cool at room temperature before serving.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
The meringue topping puts this over the top! Sounds delicious!
Meringue topping is insane!!! Thanks for being so creative.
The cake looks great. I Love that you used a meringue on top.
I made this cake last night and I need some help! I’m not quite sure what happened but my cake layer never formed. When I cut open the cake, it was uber runny and the only ‘cake’ part that formed was around the edges. The flavors were still amazing, but I want to know what where I went wrong! Any advice?!
I am not sure what exactly went wrong but I know that if you respect all the steps it is working. I make this recipe for more than 10 years and I never had problems with it. Make sure you use the right amount of flour and cook at preheated oven -350 F temperature and cook at least 35 minutes. Cook 15 minutes until you add the egg whites and another 20 minutes after. Hope it helps. Let me know if you repeat this recipe.
Hi I just wanted to tell you that I’ve made this recipe at one of my friend’s house and it happened to me too. The edges were ok but the middle was a little runny, so I just put the cake back in the oven for about 10 more minutes and came out perfect. So I guess it’s an oven issue, probably they are not all the same even if it say 350F. So in this case maybe it’s better to live the cake 20 minutes then put the whites and cook for another 20 minutes (40 minutes total baking time instead of 30).
Hope it helps.
Can this be done with plums instead of peaches?