#TBT The Best Peach Cake

Around here we're just starting to see fresh peaches pop up in the supermarkets and farmer's markets, its the beginning of one of my...

Around here we're just starting to see fresh peaches pop up in the supermarkets and farmer's markets, its the beginning of one of my favorite fruit seasons and I had to share this recipe with you. It's one of Ina Garten's fantastic recipes and it turns out perfectly every time. 

I've used this cake as a breakfast dish or for dessert and the peach flavor is amazing paired with the texture of the cake. It is delicious served warm, room-temperature or cold.

Are peaches plentiful in your area yet? What spring/early summer fruits and veggies have you been cooking with? Share away in the comments!

Ina Garten's Fresh Peach Cake

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

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

1 teaspoon ground cinnamon

3 large ripe peaches, peeled, pitted and sliced

1/2 cup chopped pecans (optional)

Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan (I used an 8x8 and it worked just fine). 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.

Original recipe by Ina Garten

Printable Recipe