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Fresh Peach Cake Recipe

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This recipe for Fresh Peach Cake is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter at room temperature
1 1/2 c. sugar
2 extra large eggs at room temperature
1 c. sour cream at room temperature
1 tsp. pure vanilla extract
2 c. 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, pitted, and sliced
1/2 c. chopped pecans
Directions:
Directions:
Preheat oven to 350º. Grease a 9 inch square baking pan. In a bowl with an electric mixer, beat the 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 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 of 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 toothpick inserted in the center comes out clean. Serve warm or at room temperature.

 

 

 

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