Photo: Fresh Peach Cake Recipe
Ingredients
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 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.
Photograph by Quentin Bacon
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By arcticalice
watertown, MA
on January 11, 2013
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Absolutely Delicious! I made with a whole bag of frozen peaches and followed the rest of the recipe exactly. I did use a 10x10 pan because i didnt have a smaller one, and I'm glad I did! the batter didn't reach to the edges and I was concerned but, boy does this batter expand! in a 9x9 it probably would have spilled over!! This cake is so yummy, i'm trying it with apples today!!
By JungleLove
Utah
on August 20, 2012
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What a wonderful cake! I replaced 1 cup of all-purpose flour with .5 cup of ww pastry flour and .5 cup of almond meal. I love the way almond meal works in cakes- it subtly changes the texture to be a bit heartier, making it a perfect breakfast cake. Next, I added 2 teaspoons of peach schnapps to the batter and it was still a bit thick (because of the whole wheat flour and almond meal so I added a touch of milk to thin it. I chose not to peel the peaches as the nutrition is all in the peel and we don't mind eating the skin (plus it's way easier! I only needed only a third of a cup of sugar to top the peaches, and mixed a small dash of cinnamon and a pinch of ground cloves. The flavor is DIVINE! Finally, I topped with sliced almonds to continue the almond theme. So delicious! The two of us finished it in two days!
By rainerlondon1
on August 07, 2012
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Very yummy. Just made it and the smell cinnamon in my house, can't wait the cake get cold and have a slice. Love it!
Read all 42 reviews