Bake with Me -- Fresh Peach Cake

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I’m a food network junky. I saw the recipe on the website and, being a peach lover, I had to try it. And OMG! It’s so good. I left the nuts out, but I don’t see how that could have made it better than it was! 😀 

I think I need to make it again, soon, since Fredericksburg peaches are everywhere right now.



Fresh Peach Cake


Oven TEMPERATURE: 350
COOK TIME: 45-50 MINUTES 

Ingredients:

  • 1/4 LBS (1 STICK) UNSALTED BUTTER, AT ROOM TEMPERATURE
  • 1.5 CUPS SUGAR
  • 2 EXTRA-LARGE EGGS; ROOM TEMPERATURE
  • 1 CUP SOUR CREAM; ROOM TEMPERATURE
  • 1 tsp VANILLA EXTRACT
  • 2 CUPS ALL-PURPOSE FLOUR
  • 1 tsp BAKING SODA
  • 1 tsp BAKING POWDER
  • 1/2 tsp KOSHER SALT
  • 1 tsp GROUND CINNAMON
  • 3 LARGE, RIPE PEACHES, PEELED, PITTER, AND SLICED
  • 1/2 CUP CHOPPED PECANS (OPTIONAL)

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  2. 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.
  3. 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.
  4. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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