For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For the Topping:

  • 4-5 ripe peaches, peeled and sliced
  • 1 cup sour cream
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  3. Bake the Cake: Spread the cake batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  4. Prepare the Topping: In a bowl, mix together the sour cream, sugar, egg, and vanilla extract until well combined.
  5. Assemble and Bake: Once the cake has cooled, arrange the peach slices on top of the cake. Pour the sour cream topping over the peaches, spreading it evenly.
  6. Bake Again: Return the cake to the oven and bake for an additional 20-25 minutes, or until the topping is set and has a light golden color.
  7. Cool and Serve: Allow the cake to cool completely before slicing. Serve at room temperature and enjoy your delicious Pfirsich-Schmand-Kuchen!

This cake is perfect for afternoon tea or as a delightful dessert. Guten Appetit!

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