Ina Garten's Fresh Peach Cake

 

Fresh peaches, cinnamon and nuts in a soft, moist sour cream cake.  Ina knows how to do it up right. 

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Juicy ,ripe peaches are in season now.  What better way to show them off than in a cake from Ina Garten.  The woman knows her stuff.  This cake is absolutely perfect.  Peaches, cinnamon, nuts, nestled together in a sour cream cake. They all combine to make one perfect little hunk of heaven. 

After the sour cream cake batter is made, spread half the batter in a greased 9 inch cake pan.  I used a round cake pan. Place your sliced peaches onto of the batter and sprinkle with 2/3 's of the cinnamon sugar mixture.

Spread the last half of batter down, place the rest of the sliced peaches on top of it.

 Sprinkle the rest of the cinnamon sugar on top.  Sprinkle the crushed nuts on top of the whole enchilada and bake for about 50 minutes. The recipe called for pecans, I had walnuts, and that's what I used.  I also used regular salt instead of kosher salt.  The peaches were delicious, apples, and pears would be just as wonderful.  Ah the possibilities!  Enjoy!

 

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Fresh Peach Cake
Ina Garten

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt ( I used regular salt)
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans ( I used walnuts)

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

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.

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 a toothpick inserted in the center comes out clean. Serve warm or at room temperature.