Fresh Peach Cake

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Really good. I changed it up a bit. Instead of layers, I chopped the peaches into bite size pieces and mixed it into the batter. Made a vanilla frosting with lots of vanilla.

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Delish!!! I would definitely classify this cake as more of a coffee cake than a desert cake as previously noted. This time I added an extra chopped peach to the batter and brought it warm to a tea party.Everyone wanted the recipe. I found the sugar just the right amount as I picked many of my peaches still firm but ripe. It smelled so good in the oven I wanted to dive in with a spoon. I am going to make a few extra cakes and freeze them for bake sales and to have on hand for company while I have an overabundance of wonderful fruit .I thought the extra fruit would make the cake dense but it was still rich but light and moist. When I serve it as dessert I skip the final sprinkle of sugar and drizzle with a light lemony glaze and scoop of vanilla ice cream. I don't seem to worry about leftovers as I never seem to have any whether I bake it for brunch or dessert.

anyone who found this cake dry must have over baked it, experienced baker or not. get an oven thermometer

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This is a wonderful, light, moist cake, and it raised beautifully in the oven in my 9" square pan. It seems to me more of a coffee cake than dessert-y, and we have enjoyed it warmed in the morning with coffee. After the first day I stored it covered in the fridge and it lasted several more days. It's such a good basic recipe that I can't wait to try it with apples, and then blueberries, and then...

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Easy, delicious recipe. I also cut back the sugar to 3/4c in the batter and 1/4 for the topping. Sweetness was perfect.

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This is a great and simple recipe. I will definitely make again . . . and again. Thanks, Ina!!

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One word ... DELICIOUS!!! But to add a few more words ... although this recipe is made in a 9-inch square pan, it makes several hearty servings. I shared three good-sized pieces with neighbors as a treat and they loved the cake. Even with the sharing, my husband and I enjoyed multiple servings of the cake ... spread over a few days, of course! I agree with an earlier reviewer stating you could add more peaches and with reviewers who say to use less sugar. I used 3/4 cup sugar in the batter and 1/4 cup sugar with the one teaspoon of cinnamon for the topping. I disagree with the reviewer who said it is OK not to peel the peaches because not peeling the peaches is the only regret I have about making this wonderful cake.

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It was easy and good. A little more dense than I expected but great with vanilla ice cream. If I make it again, I'll put in a lot more peaches. I think they got a little lost in all that cake.

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I learned a long time ago that whenever I wanted a new recipe to go directly to Barefoot Contessa..Ina has never let me down.. This preach cake is amazing. Soooo easy and fantastic. Another Winner. A must during peach season!!

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After reading the reviews, I changed the recipe a little and it's delicious. I substituted 1/3 cup brown sugar instead of the full 1 cup of white sugar. I added oats into the batter, a couple of handfuls- what I had left in a container. I also added a couple of small, diced peaches into the batter to add some extra peach, and I kept all of the peach skins on- I didn't have time or patience to peel them, or boil them. I also used a 9x13 pan, I didn't want the batter bubbling over the sides, which was perfect because it rose to the top of the pan. It took over an hour to cook, and the edges are a little crispy, but overall, it's amazing!

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Remembered Ina making this & 6 large peaches to use. I doubled it/one to bring to friends one to daughter in law for her birthday, and figured these would travel well to NJ. I bought two aluminum 9 x 13 pans at the market/was worried when I split the ingreds it was a tad 'low' in the pans but they rose beautifully. I followed this to the letter, except I refused to buy pecans ($7 a tiny bag and used the walnuts I already had. After 20 minutes, I rotated the pans for even cooking, and put them back in for an additional 30 minutes and guess what, they baked perfectly--in 50 minutes. Of course, in aluminum they probably cooked a little faster. I wish I could take a picture, they are so pretty! I sneaked a bit of the corner and it is moist and delish. I will definitely make this again and again--perfect for a brunch too! I like reading some of the variations others have tried and will keep those in mind. Thanks, Ina! No wonder you are my very fave!