Fresh Peach Cake adapted from Ina Garten Barefoot Contessa How Easy Is That?
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups organic white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
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 halfof 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.
