Fresh Peach Cake Recipe

Recipe Details

• Difficulty: Easy
• Servings: 8
• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cooking Time: 55 minutes

Nutritional Information

Per Serving (1 of 8 servings): Calories 513 | Total Fat 24g | Saturated Fat 11g | Carbohydrates 70g | Dietary Fiber 3g | Sugar 44g | Protein 7g | Cholesterol 100mg | Sodium 352mg

Ingredients

• 1/4 pound (1 stick) unsalted butter, softened
• 1 1/2 cups sugar
• 2 extra-large eggs, softened to 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
• 1 teaspoon ground cinnamon
• 3 large ripe peaches, peeled, pitted, and sliced
• 1/2 cup chopped pecans

Instructions

1. Set your oven to 350 degrees F and grease a 9-inch square baking pan.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and 1 cup of sugar on medium-high speed for about 3 to 5 minutes, until light and fluffy. Reduce speed to low, add the eggs one at a time, then mix in the sour cream and vanilla until the batter is smooth.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. In a small bowl, stir together the remaining 1/2 cup sugar and the cinnamon.
4. Spread half of the batter evenly in the prepared pan. Add half of the peach slices over the batter and sprinkle with two-thirds of the cinnamon sugar mixture. Spread the remaining batter over the peaches, then layer on the remaining peach slices. Top with the rest of the cinnamon sugar and scatter the chopped pecans evenly across the surface.
5. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The cake can be enjoyed warm or at room temperature.

Photograph by Quentin Bacon

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