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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4.7 95
Delicious and easy -- great recipe! item not reviewed by moderator and published
This was the best. I used a 9" square pan, but I guess it wasn't tall enough for the cake. The cake batter ran down the pan, but luckily I had it on a baking sheet lined with parchment paper. It took an hour to bake, but once done it was amazing. My husband is trying to decide if this or Ina's pear and apple crunch is his favorite. item not reviewed by moderator and published
I had some problems with my cake. The first was- I used a 9" round cake pan instead of a 9" square. About 30 minutes into the baking time my cake was dripping over the sides, filled the house with smoke.... Next time I'd use a taller springform pan. The second was the baking time - I kept adding 8 minutes. I think it ended up being about 1 hour and 10 minutes. Not so great with it smoking all the while... My cake tasted good but it looked not so great. The top was way browned, nothing like the photo and I lost some of it to the oven floor. item not reviewed by moderator and published
Oh wow this is awesome. item not reviewed by moderator and published
This is a delicious cake that is certainly more of a coffee cake than a celebratory cake. It's delightful slightly warm with a cup of tea, coffee, or even a cold glass of milk! I'm a hard-core Ina fan so I stuck to the recipe for the most part because, if Ina made it, then it's going to be darned good. However, I did eliminate the pecans as my family don't particularly care for nuts in their baked goods. I also took the lazy way out and used frozen peaches: two bags of Dole that I sliced thinly as needed. And at the suggestion of another reviewer, I added blueberries - yum! This time around I did the layering as the recipe calls for, but the suggestion for just mixing in chopped fruit is appealing as another time saver for next time. One final word: in my oven, this recipe took 1 hour and 5 minutes. Every oven is different but it just seems that the time called for is way off. Enjoy! item not reviewed by moderator and published
I am over the 55 min and the center isn't done, smells good, its going to be too brown item not reviewed by moderator and published
I made a gluten-free version of this, substituting Pete and Kelli Bronski's Artisan GF Flour Blend recipe for the all-purpose flour. I also reduced the sugar slightly, using 1/3 cup white sugar and 1/3 cup turbinado sugar for the batter, and 4 tablespoons turbinado sugar and 1 teaspoon cinnamon for the topping. Otherwise, I followed the recipe, and it turned out great -- delicious right out of the oven, and I expect it will be even better tomorrow. I baked it in a dark-colored 9-inch square nonstick pan and had to leave it in the oven for 1 hour 15 min. It was nicely browned at the recommended 45 min., though, so I tented it with foil for the extra half hour so it wouldn't get too dark. item not reviewed by moderator and published
Delish! Did sub Greek yogurt for the sour cream, but otherwise followed the recipe. Took the full 55 minutes for interior to finish baking, although the top did look done at 45 mins. This recipe is a keeper! item not reviewed by moderator and published
This cake should be illegal!! Share with friends....they will know you are serious about fine desserts! It's nearing the end of an amazing peach season for California....Costco's are the best for a few batches to share! item not reviewed by moderator and published
Made this cake today!! It smelled wonderful while baking and it tastes even better. Great recipe. I will make this again!!!!! Love Ina's recipes!! item not reviewed by moderator and published
I just made this today, I did make some changes, yogurt instead of sour cream, cut down the white sugar, only used half a stick of butter, I used brown sugar for the cinnamon mixture. My cake baked more than 1 hour and I used a larger pan and still bubbled over. I thought it was more like a bread pudding, we really enjoyed it still very warm. I will make this again but fold the peaches into the batter and top with cinnamon pecan mixture instead layering. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
I thought this turned out great! I used walnuts, since I had them available. Delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Best cake ever! My husband is crazy about it, and so easy to make it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. : item not reviewed by moderator and published
Great summer recipe! Very much like a coffee cake with a yummy flaky exterior. Another great one from Ina! item not reviewed by moderator and published
This is a seriously good recipe. I make this every year when the peach orchards near me begin selling their peaches. Delicious! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
Easy, delicious recipe. I also cut back the sugar to 3/4c in the batter and 1/4 for the topping. Sweetness was perfect. item not reviewed by moderator and published
This is a great and simple recipe. I will definitely make again . . . and again. Thanks, Ina!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very good, but a little sweet. Next time I will cut down on the sugar and maybe add some more peaches. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Its in the oven now! I can't wait to try it. I love Inas baked goods. They are so yummy. So For anyone needing to know, this is how you peel and slice peaches. i had to learn this for the recipe. Ina didn't mention anything about how to do it in the episode. Here is what I learned from the internet and followed. 1. Put the peaches in boiling water for about 45 seconds. Drain the peaches then run them under cold water to stop any cooking. 2. Take a knife and just slightly cut into the peach and youll see the skin peels right off kind of like an eggshell 3. To slice the peach, you cannot remove the pit. So just cut into the peach with a knife and remove each slice one by one working your way around the pit with your knife. Anyway, making this cake was neat learning experience for me. update - just had my peach cake. wow. wow wow - truly wonderful! item not reviewed by moderator and published
Ina, love you and your show. However, this cake was a disappointment. I am an excellent baker so I could follow your directions exactly. Also, I live in Florida and was able to use fresh, ripe peaches. The cake was dry, needed more peaches (they seemed to disappear and I used an extra peach!, and a little boring. On the positive side, my absolute favorite thing I made was your Italian Wedding Soup. Also loved the fresh plum "tatin". Thanks for a very entertaining show! item not reviewed by moderator and published
Yummy summer cake. Omitted the nuts for my children. Diced fresh peaches instead of sliced. I was wondering if this cake was worth the mess of the fresh peaches ...it was! item not reviewed by moderator and published
Excellent!! This recipe is easy to follow and comes out delicious!! Another Ina hit!! item not reviewed by moderator and published
Incredible cake. My husband doesn't like very sweet, I do, this cake was perfect for both of us. One tip, use a bigger pan, guess mine wasn't deep enough, it bubbled over. Thanks Ina! item not reviewed by moderator and published
Absolutely delicious! Followed all the instructions and used some peaches that were overripe. Moist and savory and so tasty with the peach, cinnamon, pecan combo. The whole family loved it. Always winners from my favorite gal Ina! item not reviewed by moderator and published
I followed the recipe closely except for a couple of changes. Peaches aren't in season so I used canned Libby peaches with the syrup drained off. 2 Cans worked well. I also substituted about 1/3 cup of light brown sugar for white sugar. It took about 5 or 10 minutes longer to bake and turned out delicious. It does resemble coffee cake so I guess I can have it for breakfast without guuilt. item not reviewed by moderator and published
Followed directions exactly, although I used frozen peaches instead, and it turned out perfectly in a dark, nonstick 9" square pan at 45 minutes. Can't wait to try with pears, apples and blueberries as others have recommended! Would add bourbon whipped cream or vanilla ice cream when serving next time though...Thanks, Ina, for a new favorite! item not reviewed by moderator and published
Delicious. Have made it several times as cake and muffins. Peaches & Pears each work well. item not reviewed by moderator and published
Loved it! Will make it again!! : Thanks Ina! item not reviewed by moderator and published
I gave this cake 4 stars only because it taste like any other sour cream coffee cake, but with a twist, the peaches. I made the cake exactly how the recipe states and did not have a problem with it being too sweet or overflowing the pan. It is very moist and flavorful. I would definitely make it again with the peaches and may try apples. Like other readers, I also used large eggs vs. extra-large and did not have a problem. item not reviewed by moderator and published
I made this cake for my in-laws because I had come back from a trip with tons of fresh peaches from the region, and even though I had to omit the pecans, had to substitute whole-wheat flour for all-purpose flour, and large for extra-large eggs because it's all I had... this cake was devoured! This cake isn't impressive (not what I had in mind when I read "cake" but it is delicious, and easy to make...perfect for a cup of coffee in the morning. Next time though, I would prefer to dice the peaches and keep the skin for extra fiber-intake. item not reviewed by moderator and published
Excellent! Was out of sour cream, so I used plain Greek yogurt instead and it came out perfect. My cake spilled over in the oven a bit as reviewed by others, so I may try using a bigger baking dish next time. Great recipe for Colorado peach season! item not reviewed by moderator and published
I am always a bit sad when I am disappointed by an Ina recipe. They are few and far between, but I really thought you couldnt go wrong with some to-die-for Colorado peaches and Ina's help. I made this according to the recipe with one exception--I diced the peaches instead of slicing, like some other reviewers suggested. I so was not dazzled by this cake in the end. Just pretty ordinary. What did really work for me though was eating the peach peels dipped in some batter. Now that was good : item not reviewed by moderator and published
Fabulous recipe. Had to substitute creme fraiche for sour cream due to allergies. Perfect crumb. Didn't use all the cinnamon sugar mix and we loved it. As others have pointed out, more of a coffee cake but oh so good. BTW doubled recipe and it was fine. item not reviewed by moderator and published
Beautiful and delicious! Made this last night but i think it's better suited as a coffee cake. I used a 9" square springform pan and it was perfect. We will certainly make this again... probably this season as the peaches are so plentiful and sweet! item not reviewed by moderator and published
My mother in law recommended I try this recipe out - WOW! It was simple to make and simply delicious. I was a bit concerned in making that the batter portion was not sufficient enough but it baked up just fine. Makes a great dessert or breakfast (coffee cake. My husband told me after trying, that I need to make this as least once a month; I'll be curious to see how it works with frozen peaches as opposed to fresh. item not reviewed by moderator and published
This cake is unbelievable. I ended up using peaches from my backyard tree that I had previously peeled cut and had frozen. Before I started putting this recipe together I thought it would be great with the addition of Wymans frozen wild blueberries. Wild blueberries are much smaller than what you normally see. I forgot about the blueberries while putting the batter in the pan and ended up only scattering them on the top. If I had put them in the middle with the first layer of peaches, I think the cake would have been even better. I agree with others and maybe would classify this as a coffee cake. No matter what you call it, it is great! item not reviewed by moderator and published
I raise my blood orange cosmo to Ina for another simple and satisfying desert! This recipe is more like a coffee cake - and a very yummy basic one. No peaches? No problem - use blueberries or pears or strawberries... I even think chocolate chips would be great. I'm sure the baking time will vary but I needed to give it a good 55 minutes in the oven before the knife came out clean. Just to be sure, I used some parchment paper on the bottom of my cake pan. Nobody wants a sticky cake. item not reviewed by moderator and published
This is a very good cake. However, I would put it in the category of a coffee cake in terms of texture, flavor and appearance. It was much better the next morning with a cup of coffee than it was the night before when I served it as dessert. I will definitely be making this again, perhaps using apples or pears when peach season is over. item not reviewed by moderator and published
Still in oven but spilling over edges of my 9" square pan!!! I followed the directions...I'm sure it's going to taste good but will use a larger pan next time... item not reviewed by moderator and published
Okay I admit it I am not a baker. I live in New Jersey and I have to say we have the best peaches when they are in season. I was never was a big peach lover either but my farmer stand (these old Italian guysmade me taste their peaches. Wonderful! So... I figured why not use local friuts when in season, and went looking for a recipe. As usual with Ina I hit the jackpot. This recipe is easy and delish! The cake is moist and just sweet enough. It really showcases the peaches and my husband can't stop complimenting me on it. A perfect crowd pleaser for sure! item not reviewed by moderator and published
Oh! Wow! This is very good. Didn't have sour cream so I used 1/2 cup milk and 1/2 cup peach nectar. I also added 4 egg whites instead of 2 eggs. Very peachy. I also needed to bake for the full 55 minutes. Wish I had vanilla ice cream on top. Will make this again. I did not have a 9 inch square pan. My pan was much larger so I only had one layer of cake and one layer of peaches. item not reviewed by moderator and published
The taste was great....but, use the recommended square pan! I used an oval pan, because it was all I had...bad idea! It was crispy on the outside and doughy on the inside, I just told everyone at dinner it was like bread pudding?! Whoops! I will DEFINITELY make it again, after I buy a square pan! item not reviewed by moderator and published
I chop the peaches instead of slicing them so it's peachier and tastier. I don't like nuts much so I leave them out. It's always a big hit!! item not reviewed by moderator and published
It's simply the tastiest/easiest summer cake I've ever made. It was a hit! I also think that this cake could be as delicious with any other fruit item not reviewed by moderator and published
With farmers' market fresh peaches on hand, I asked my husband which sounded better: peach cobbler or peach cake. He answered cobbler, and I baked Ina's cake! We agree, I made the better choice: it's heavenly. However, Ina, I can't help thinking a bourbon glaze with the peaches and pecans would be a Southern cook's delight! item not reviewed by moderator and published
Delicious! A must try! I did have to modify the baking time as I only had ab 8x8 so if that's what you are using I suggest testing with a toothpick after 55 mins and leaving in longer as needed. Also, when sprinkling on the cinnammon and sugar mixture, I found that I only used about half to 3/4. I don't prefer cakes that are too sweet so this worked out just right for me. I'd recommending being conscious of that step and adjusting for your own tastes. item not reviewed by moderator and published
Oh, I also used an 8x8 pan as that is all I had and it baked perfectly at 55 minutes! item not reviewed by moderator and published
I don't know why some people had problems, for example the cake taking a long time to bake. Mine baked in exactly 45 minutes. Maybe because my pan has a dark nonstick coating instead of a bright shiny silver coating, and I did not overmix the batter in my KitchenAid mixer. I followed the recipe exactly, using 6 small peaches instead of 3 large ones because that's what I had on hand. Do not add more sugar, nuts or peaches; the proportions are just right. This cake is more like a coffee cake and is very moist. The cake is much better eaten the next day after the flavors get a chance to meld together (a trick I have discovered especially with fruit-based cakes). Also, let the cake cool completely upside down on a cooling rack after taking out of the cake pan. Once completely cool, turn the cake right side up in your covered cake plate. Next time, I may be lazy and just chop up the peaches and add them to the batter, instead of slicing and layering them. item not reviewed by moderator and published
Fantastic - it is like a coffee cake but more satisfying for dessert then a coffee cake. I had to cook mine for about 1hr on convection heat using a 9 x 9 pan. I used 5 small peaches instead of large ones. Also used large eggs as that is what I had. I will definitely make again. item not reviewed by moderator and published
It was a hit. I actually hollered at my mom for eating it because I wanted it. My only complaint is that when the required baking time was over, it was still raw in the middle, so I baked it for another hour and a half on a lower temperature and it cam out perfect. I actually put in 5 or 6 small peaches and put maybe about 2 or 3 times the pecans in there, and it was delicious. It's not a heavy dish, either. I just suggest you cut it like pieces of bread, but a little thicker because it gets to be a lot of cake when you try and cut a big square piece of cake because it is so thick in height. item not reviewed by moderator and published
This recipe for this incredibly tasty coffee cake is now part of my permanent collection. The recipe incorrectly calls for a 9" square pan. The 9" pan works if you prefer a peach cake pudding or if you don't mind baking it for over 2 hours. The correct pan size is 9" x 13". item not reviewed by moderator and published
Delicious. I used 4 fresh peaches and substituted 1/2 of the sugar with brown sugar. Baked perfectly in 50 minutes! item not reviewed by moderator and published
This cake is absolutely amazing! It is super moist and delicious. It was easy to make and made the house smell wonderful. This recipe will definitely be added to my favorites!! item not reviewed by moderator and published
I had some problems with this cake, and it is probably solely because I used an 8 x 8 inch baking pan instead of a 9 x 9. I had to tack on 35 minutes (about 10 minute increments) for the middle to stop jiggling! Then of course, the edges and bottom were overdone. I even tried putting foil around the edges half way through to slow down the cooking on the edges. Don't make the same mistake I did! I will def. use a 9 x 9 next time, or maybe even bigger. It is probably a great cake (considering it in the "coffee cake" category). item not reviewed by moderator and published
I saw the episode yesterday and decided since it looked so easy, why not? i baked it yesterday and everyone has thought highly of it. my mother thinks it's "really good" and she is the type nit-pick so that means quite a lot coming from her. Personally I think its not sweet enough, id prob add a fourth cup more of sugar or sprinkle extra cinnamon sugar on it after it cools. I used frozen peaches because they were cheaper and quicker than buying them fresh. They worked out well. the cake is moist but as other reviewers have mentioned it has the density and texture of a coffee cake... in fact making a cinnamon crumble for the top would be a wonderful idea. I served it warm with a dollop of whipped cream. Thanks Ina! item not reviewed by moderator and published
Fantastic recipe! Just like others have said this is more like a coffee cake, but it came out perfect, even in an 8x8 square glass pan! item not reviewed by moderator and published
this cake is the bomb, most outstanding Thank you ! item not reviewed by moderator and published
I thought this recipe was incredible! I did make a few substitutions to lighten it up - I substituted half of the flour with whole wheat pastry flour, half of the sugar with Splenda baking blend, half of the butter with unsweetened applesauce, and used plain fat-free greek yogurt instead of the sour cream. I also used frozen peaches (thawed) instead of fresh. It turned out amazing! item not reviewed by moderator and published
Excellent! I would consider this more of a coffee cake that a birthday type cake...just for reference. But, the flavor was delicious. I would like to try it with pears and apples. item not reviewed by moderator and published
I made this with a 1 pound bag of frozen sliced peaches and left out the nuts. It made a great Sunday morning coffee cake. I agree with the time, however, it did take over an hour, but the combination of cinnamon and peaches was really great. The batter was quite stiff and I had to use my offset spatula to help spread out the layers, but it made a delicious cake...a great recipe to try! item not reviewed by moderator and published
The cake was great once it finally cooked, but they really need to relook at the cooking time given in the directions. I had to bake it an extra 30 min. before it was done; at 55 min it was still completely raw dough in the middle. Definately check it with a toothpick before you take it out of the oven! item not reviewed by moderator and published
I have made this three times in the last two weeks (the first two times I halved the recipe- so don't think I am a complete piggy!. The first time I used leftover canned pineapple (omitted the nuts and it was AWESOME. I also made it with diced apple and pecans on top- pretty tasty and right now I just made the Peach version- Incredible! Does need longer to cook like everyone else said. I also made a Vanilla gelato with Blackberry ripples to go with this peach cake. Delish! item not reviewed by moderator and published
Delicious!! I used frozen peaches because I couldn't find fresh ones. I had to use a round pan because I didn't have the square pan. I had to cook it about 20min longer but the end result of fabulous! Will make again. item not reviewed by moderator and published
love this cake recipe. delicious,simple,mois and you can use any fruit you like most. I love bluberrys and peach. item not reviewed by moderator and published
Love this cake recipe. Simple, moist, delicious and you can use most any fruit to make it. Fresh peaches aren't in season, so I used apples with chopped walnuts. It took an hour to bake, but well worth it. I served it warm with a dollop of whipped cream. All my husband could say was mmmmm. I can't wait to try it with peaches. item not reviewed by moderator and published
this cake was amazing! it's all gone and it was just made last night. i also didn't have fresh peaches, but used frozen ones and that worked just fine. i did need to cook it longer (about 20 minutes) for it to be firm, but it was absolutely delicious! thanks, ina. another winner. i had no doubts, of course! item not reviewed by moderator and published
amazing cake!!! I didn't have the peaches so I substitute it with apricots and blueberries and it turned out to be wonderful. thanks Ina:) item not reviewed by moderator and published
Absoutely delicious....will definitley make this for my next company meal and my husband loved it too. Sure wish I had some ice cream. Well, it's January and I didn't have any peaches....substituted three Red Delicious apples and walnuts. I prefer my pie crusts and baked goods cooked "lite", so I timed it for forty-five minutes initially. It was still wet in the middle so I continued for another ten to make the fifty-five recommendation. After fifty-five it was still wet in the middle, so I covered the two ends with foil, so it wouldn't get any darker and baked for another ten. That did it. So a total of sixty-five minutes for me. p.s. I slso didn't have unsalted butter so I cut down the salt to 1/4 tsp and I love nuts so I added a little more than half cup on top. I also know that Red Delicious isn't the preferred apple to use, however, that didn't stop me from making the recipe. item not reviewed by moderator and published
Ina, I have not tried this recipe, as yet. Just copied it today. However, I made the carrot pineapple cake and I've never had anything so good! Thank you Iva. I just love your program. Love to hear your voice giving instructions, it's so soothing and warm. I can tell you just love to cook and so do I!!!! item not reviewed by moderator and published
Just let me start off by saying....Ina hardly EVER disappoints me. The cake was very good, it did make the house smell wonderful, just wish I put more peaches in the cake, although it was very good as is. I had it after I made Ina's Garlic Roast Chicken...which I just LOVE and so does everyone in my family...I will make this cake again. I wonder how it would do with apples? I Love You Ina!!!! Lots more stars...just for INA item not reviewed by moderator and published
This turned out perfect. My family loved it. item not reviewed by moderator and published
Holy Cow! I watched this episode yesterday and had to make this cake asap! It turned out so so so good! The smell of cinnamon filled my house, and the peaches were awesome! I felt like it was summer! The cake is moist and full of flavor, and the peaches are soft and sweet. Its a must try! item not reviewed by moderator and published

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