Fresh Peach Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick (1/4lb) unsalted butter, room temperature
1 1/2 cups granulated sugar, divided
1 cup light sour cream, room temperature
2 extra-large eggs, room temperature
1 tsp vanilla
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, pitted and sliced
1/2 cup chopped pecans
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Directions: |
Directions:1. Preheat oven to 350 degrees. Grease a 9-in square baking pan. Do NOT use an 8-in pan; it runs over in the oven
2. Using an electric mixer with the paddle attachment, beat the butter and 1 cup of sugar on medium-high speed until light and fluffy, about 3 to 5 minutes. With the mixer on low, add the eggs, one at a time. Add the sour cream and vanilla, and mix until the batter is smooth.
3. 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 until just combined. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon.
4. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with 2/3 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.
5. Bake the cake for 45 - 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 minutes prep; 55 minutes baking |
Personal
Notes: |
Personal
Notes: Recipe adapted from Ina Garten, via Food Network
Per serving: 335 calories; 15 g fat; 7 g saturated fat; 63 mg cholesterol; 5 g protein; 47 g carbohydrate, 30 g sugar; 2 g fiber; 253 mg sodium; 59 mg calcium
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