Fresh Peach Cake

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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!

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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.

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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!

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Delicious. Have made it several times as cake and muffins. Peaches & Pears each work well.

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Loved it! Will make it again!! : Thanks Ina!

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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.

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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.

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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!

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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 :

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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.