Fresh Peach Cake

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

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 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 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
Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the 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.


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    Ummmm... I almost ate all the batter before I made the cake but I'm sure glad I didn't! I used 1 cup of plain low-fat greek yogurt instead of sour cream and replaced the peaches with straweberriesW (peaches aren't too good up in the PNW). I can't wait to try it with other fruits!
    This cake was excellent but I made a few changes to it! I sliced and chopped the peaches and increased the amount to (6 instead of (3. The pan I used was round and I divided the batter between both of them. Everything else was the same : 
    I thought this turned out great! I used walnuts, since I had them available. Delicious!
    Made this for my husband's birthday last night, since he loves peaches. Served warm with Ina's vanilla ice cream receipe = delish! I used about 4 md/lg fresh peaches and I felt it was a good amount. Took another reviewer's suggestion and added in a couple handfulls of fresh blueberries as well. I think the blueberries made it a little more interesting. I also used about half the cinammon/sugar mixture and not quite all of the nuts. 
     
    The recipe was easy to follow and also pretty quick. My cake needed the full 55 min. We agreed it is more of a breakfast cake but with the ice cream, it felt a little more special.
    I served it to 100 at our after-church coffee today. I multiplied the recipe by 6, made a huge batch, all at once, using the church's large bowls, and baked it in five 9"X13" pans in two ovens. I put pecans on three pans and left two pans with no nuts.
     

     
    Everything was measured and prepared yesterday, except for skinning the peaches, beating the butter/sugar/eggs, and mixing dry with wet ingredients. It still took me an hour to get the cakes into the oven this morning. I cut each pan into 20 pieces, which was just the right serving size. I also put some bowls of plain, unsweetened peach slices on the table for diebetics and gluten-intolerant people.
     

     
    The only changes that I made to the recipe were:
     
    1. to greatly reduce the amount of cinnamon-sugar mix. I used only two tablespoons of sugar on each layer instead of 1/2 cup. It looked lovely and tasted delicious.
     
    2: I used regular salted butter and reduced the amount of salt added
    Best cake ever! My husband is crazy about it, and so easy to make it.
    Excellent recipe. I made it this morning and my husband gives it 5 stars. I would maybe use 4 or 5 peaches in the recipe.
    Excellent recipe! I didn't layer it as directed because I used a bigger pan and didn't have enough batter to layer it due to using the larger pan. But it was still delicious. I cut up some peaches and incorporated it into the batter and then just put a layer on top as well.
    made this cake 7-28-13, home run! just added more fresh peaches off the tree, little less sugar & dusted the fresh peaches with flour they were ripe & I was worried they would add to much juice & doing this made it just right! Not to sweet more like a coffee cake!
    I used nonfat greek yogurt instead of sour cream, added in an extra peach, omitted the cinnamon and peacans, and swapped out 1/2 a cup of granulated sugar for 1/2 a cup of brown sugar. I also baked it in a springform pan instead of a square baking pan. 
    This turned out fantastic! It had just the right amount of sweetness and was perfectly moist. I'd definitely bake this again.
    I live in California and it is peach season. Looked for peach recipes in Ina's repertoire. Just made this yesterday for a dinner party we were invited to. Everybody loved it! 
    This cake is so moist and flavorful; the texture so lovely. This cake was beautiful to walk into with party with. So impressed. Adding this to my favorites. Thanks Ina. 
    This was very tasty. I used more peaches then recipe called for. I mixed the pecans in with the sugar and cinnamon and spread evenly over the cake. I will probably make this again. Good recipe for fresh peaches. :
    Great summer recipe! Very much like a coffee cake with a yummy flaky exterior. Another great one from Ina!
    This is a seriously good recipe. I make this every year when the peach orchards near me begin selling their peaches. Delicious!
    This was easy and great. I threw in a few blueberries, but it would have been just as wonderful without them. I had two wonderfully ripe peaches and one that was pretty hard. The sugar made the difference and I'm glad I used the full amount. I baked this in a 7 x 10 baking dish (my 9x9 isn't pretty and I was taking it to a brunch. I made two mini-cakes in a couple of ramekins just for me! They turned out perfectly as little cakes (baked for 30 minutes!
    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.
    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
    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...
    Easy, delicious recipe. I also cut back the sugar to 3/4c in the batter and 1/4 for the topping. Sweetness was perfect.
    This is a great and simple recipe. I will definitely make again . . . and again. Thanks, Ina!!
    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.
    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.
    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!!
    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!
    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!
    Very good, but a little sweet. Next time I will cut down on the sugar and maybe add some more peaches.
    I served this warm with vanilla ice cream...sooooo yummy! I didn't even use all the sugar and cinnamon - it didn't need it.
    This was a huge hit with the entire family. I added a cup a fresh blueberries which really made it incredible! I have another one in the oven right now!
    I made this yesterday and shared it with two neighbors as well as my husband. Talk about rave reviews! And, I even forgot to put the first sugar/cinnamon layer over the peaches - just had the sugar/cinnamon/pecans on top and it was still outstanding. We all thought it was great without the extra sugar.
     

     
    INA IS THE BEST!!!!!!!!! Her recipes are spot-on. Thanks for another great one.
    All I can say is Oh....My.....Gosh! This recipe was amazing! I made it exactly as described in the recipe, and it was absolute perfection! I will definitely be making this again!!
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