Photo: Fresh Peach Cake Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 69 reviews
By cheri_crothers_...
Springfield, Ohio
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By zackle_10123246
marshfield, MA
on September 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By m.rigby_12092665
Farmington Hill...
on September 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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...
Read all 69 reviews