Fresh Peach Cake

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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.

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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!

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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.

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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!

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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.

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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.

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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...

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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!

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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.

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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!