Peach CakePosted: September 23, 2013
I made this a month or so ago when I was hosting a housewarming party for my sister and am just now getting to post it (there are several other recipes from that afternoon that I have yet to add, so stay tuned). This is my 3rd peach cake / cobbler this summer! There is nothing like fresh summer peaches. Biting into them and the juice runs down your chin making your neck and hands sticky. In this recipe I used white peaches, next time I’ll use the classic yellow peach. Picking them up at the farmers market ensures their juiciness (and has absolutely nothing to do with the large $5 bag of kettle corn I might accidentally buy there). So while we’re now full on into apple and pumpkin season, hopefully there are still some amazing peaches to be had and baked with 🙂
1 stick unsalted butter, at room temperature
1 1/2 cups of sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 tsp pur 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 and sliced
1/2 cup chopped pecans (I omitted this since it was for my sister and she doesn’t like pecans)
Preheat oven to 350. Coat 9″ square baking pan with cooking spray.
Beat butter and 1 cup of sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add eggs, one at a time, then the sour cream and vanilla, mix until batter is smooth. In separate bowl, sift together 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 cinnamon.
Spread half the batter evenly in the pan. Top with half of the peaches, then sprinkle with about two-thirds of the sugar mixture. Spread remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and pecans
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Prep time: 20 mins; Baking time: 55 minutes
*Courtesy of Barefoot Contessa
- Peach Muffins with a Top and a Topping (whenlifegivesyouchocolate.com)
- Yogurt Cake with Peaches (cakeabake.wordpress.com)
- Momofuku Chocolate Chip Peach Cake (thepancakeprincess.com)