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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By Nich_ATL
Atlanta, GA
on April 26, 2012
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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.
By koooolkat_12726742
Fontana, 43
on April 15, 2012
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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!
By jtravis48_11383139
galloway, NJ
on December 24, 2011
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Delicious. Have made it several times as cake and muffins. Peaches & Pears each work well.
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