This sourdough peach snack cake is a delightful and fuss-free treat that brings the comforting flavors of the South right into your kitchen.

Sourdough Peach Snack Cake: Easy Southern Peach Bread Recipe 16

It’s a wonderfully simple recipe, perfect for those days when you crave something sweet and satisfying but don’t have hours to spend baking.

Whether you have a bounty of fresh summer peaches or a few cans in your pantry, this recipe adapts beautifully, making it a versatile option year-round. It’s a true Southern peach bread, offering a tender crumb and juicy peach bursts in every bite, ideal for a casual dessert or a special breakfast.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This sourdough peach snack cake is a true winner because it’s incredibly straightforward, making it perfect for novice bakers and seasoned home cooks alike. You don’t need any fancy equipment or advanced techniques – just a few common ingredients and a desire for something delicious. It’s designed for busy families and anyone looking for a comforting dessert or a delightful breakfast pastry that comes together without a fuss. Serve it warm with a scoop of vanilla ice cream for a classic dessert, or enjoy a slice with your morning coffee for a sweet start to the day. It’s also fantastic for potlucks, brunches, or simply as an afternoon pick-me-up. The use of sourdough starter (discard) adds a subtle tang and incredible tenderness without requiring any proofing time, making it uniquely flavorful and easy.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this peach snack cake is a breeze. Most items are likely already in your pantry or easily found at any grocery store. The beauty of this recipe lies in its simplicity and accessibility.

INGREDIENTS:

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unfed sourdough starter discard (100% hydration)
1/4 cup milk (any kind)
1/4 cup melted unsalted butter
1 large egg
1 teaspoon vanilla extract
1 cup diced peaches (fresh or canned, drained well)
2 tablespoons turbinado sugar (for topping, optional)

For the peaches, fresh, ripe peaches are wonderful when in season. Simply peel, pit, and dice them. If using canned peaches, make sure they are well-drained to prevent the cake from becoming too wet. You can use peaches packed in syrup or water; just be sure to rinse them if they were in heavy syrup. For the sourdough discard, this recipe is perfect for using up that unfed starter that’s been hanging out in your fridge. It adds flavor and tenderness without the need for active yeast. Any type of milk will work here – whole, 2%, or even a non-dairy alternative like almond or oat milk. Unsalted butter is preferred so you can control the salt content, but if you only have salted, simply reduce the added salt by a pinch.

Time Needed From Start To Finish

This sourdough peach snack cake is designed for speed and convenience, making it a perfect choice for those spontaneous baking urges or when you need a quick dessert.

Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Total Time: 40-45 minutes

The hands-on time is minimal, mostly involving whisking ingredients and folding in the peaches. The baking time is relatively short, allowing you to enjoy a warm slice in less than an hour from start to finish.

How To Make It Step By Step With Visual Cues

Making this peach snack cake is a straightforward process. Follow these simple steps for a delicious result every time.

Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8-inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later. This prevents sticking and ensures a clean release.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This ensures consistent leavening throughout the cake.
Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until well combined and smooth. The melted butter should be cooled slightly so it doesn’t scramble the egg.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough cake.
Fold in Peaches: Gently fold in the diced peaches. Distribute them evenly throughout the batter. If using fresh peaches, ensure they are peeled and diced into small, bite-sized pieces. If using canned, drain them thoroughly to avoid excess moisture.
Pour into Pan and Add Topping: Pour the batter into your prepared 8×8-inch baking pan and spread it evenly. If desired, sprinkle the top with turbinado sugar for a lovely crunch and sparkle.
Bake Until Golden: Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
Cool Before Serving: Let the cake cool in the pan on a wire rack for at least 10-15 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough peach snack cake is incredibly versatile and can be adapted to suit various tastes and occasions. Here are some simple ideas:

Spice It Up: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warmer, spicier flavor profile that pairs wonderfully with peaches.
Nutty Crunch: Fold in 1/2 cup of chopped pecans or walnuts along with the peaches for added texture and a nutty flavor.
Berry Good: Replace half of the peaches with fresh or frozen (not thawed) blueberries, raspberries, or blackberries for a mixed fruit cake.
Citrus Zest: Add the zest of one lemon or orange to the batter for a bright, fresh note that complements the peaches beautifully.
Glaze It: For an extra touch, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice to create a simple glaze. Drizzle it over the cooled cake.
Kid-Friendly Toppings: Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of colorful sprinkles for a fun treat.
Breakfast Treat: Enjoy a slice warmed up with a smear of cream cheese or a drizzle of maple syrup.
Buffet Favorite: Cut the cake into small squares or bars for easy serving at parties, potlucks, or brunches. It’s less messy than a traditional pie.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.

Overmixing the Batter: This is a frequent mistake in quick breads and cakes. Overmixing develops the gluten in the flour too much, leading to a tough, dry cake. Mix until just combined, with a few lumps still visible.
Not Draining Canned Peaches Properly: If using canned peaches, ensure they are thoroughly drained, and even patted dry with a paper towel. Excess moisture can make your cake soggy and prevent it from baking through properly.
Opening the Oven Door Too Soon: Resist the urge to peek at your cake too early. Opening the oven door frequently can cause the temperature to drop, leading to an unevenly baked cake or one that sinks in the middle. Wait until at least two-thirds of the baking time has passed.
Incorrect Oven Temperature: An oven that runs too hot or too cold can significantly impact baking. Consider using an oven thermometer to ensure your oven is at the correct temperature.
Not Greasing the Pan Adequately: A poorly greased pan can cause your cake to stick, making it difficult to remove without breaking. Always grease and flour thoroughly, or use parchment paper.
Cutting While Hot: While tempting, cutting the cake right out of the oven can cause it to crumble. Allow it to cool for at least 10-15 minutes in the pan so it can set and become easier to slice cleanly.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough peach snack cake is best enjoyed fresh, but it stores well if you have leftovers or want to prepare it slightly in advance.

At Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 2-3 days. Make sure it’s completely cool before covering to prevent condensation, which can make the cake soggy.
In the Refrigerator: For longer storage, or if

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.