Fresh Peach Cake

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1/4 lb (1 stick) unsalted butter, at room temperature
1 1/2 c. sugar, divided
2 extra large eggs at room temperature
1 c. sour cream at room temperature
1 tsp. vanilla
2 c. 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

Preheat the oven to 350º. Grease a 9-inch 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. Wit the mixer on low, add the eggs, one at a time, then the sour cream and vanilla. 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 bater evenly in the pan. Top with half 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.



Source: The Food Network