Oh, the deliciousness of this Fresh Peach Cake recipe!
I'll be sharing it with you, courtesy of my favorite chef, Ina Garten.
It's from her book, How Easy Is That?, which you can purchase on Amazon.com.
First, though, we're going to savor the beauty of these peaches.
We picked them ourselves - you can read about that here!
Fresh Peach Cake
1 stick unsalted butter, room temp.
1 1/2 C sugar, divided
2 eggs, room temp.
1 C sour cream, room temp.
1 t vanilla extract
2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
3 large peaches - peel, pit, slice
1/2 C chopped pecans
Preheat oven to 350 degrees F.
Grease a 9" square baking dish.
In an electric mixer, beat butter & 1 C sugar for 3-5 mins on med-high.
With mixer on low, add eggs, one at a time, then sour cream & vanilla.
Mix until smooth.
In a separate bowl, combine flour, baking soda, baking powder & salt.
With mixer on low, add dry ingred to the batter just until combined.
In a small bowl, combine remaining 1/2 C sugar and cinnamon.
Spread half of the batter evenly in the pan.
Top with half of the peaches, then sprinkle with 2/3 of sugar mixture.
Spread with remaining batter, arrange remaining peaches on top,
and sprinkle with 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.
Moist and oh-so-yummy!