Fresh Peach Cake

I made a bunch of recipes this summer, and I never got around to posting all of them. Today I broke my phone, and I was cut off from the outside world (The sob story of a 19-year-old). I ended up eating a bowl of corn for dinner and watching Wheel of Fortune in footie pajamas. Now I’m finally getting around to posting this recipe for a delicious fresh peach cake. It is the perfect time of year for juicy ripe peaches.

Serves 8 (or more)/Ina Garten’s, How Easy Is That

Ingredients

  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large, ripe peaches, peeled, pitted, and sliced
  • 1/2 cup chopped pecans
Preheat the oven to 350 degrees.  Grease a 9-inch square baking pan.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.  With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.  In a separate bowl, sift together the flour, baking soda, baking powder, and salt.  With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.  In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan.  Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.  Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature with vanilla ice cream.  Be careful towards the end of the baking time, because I left it in for five minutes too long and the nuts on the top burned.  Practice makes perfect.
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2 thoughts on “Fresh Peach Cake

  1. Help! I have the peaches sliced and ready to start, but the instructions call for sour cream and it is not on your ingredient list. How much S. cream?!

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