Fresh Peach Cake

by Hilary Gauntt on August 6, 2016

The peaches are luscious now, and here is a wonderful way to use them! My assistant Hunter Kirby, age 3, decided this was the best thing we have ever made. (Everything we have made to date includes either frosting or whipped cream). You layer the rich batter with fresh sliced peaches and cinnamon sugar, and your house will smell divine as it bakes.

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 tsp. vanilla extract

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

Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan. ( I used a 10 inch round)

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 until just 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 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. Serves 8.

peach cake
Of course we topped this with whipped cream!
Hunter peach cake

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