The original recipe calls for pecans added to the top, but I'm not a giant nut fan, so I went without them. I also had to bake the cake for about 15 minutes longer than originally called for because I had an 8-inch-square pan. And, of course, as with most other desserts I serve, I added some whipped cream to the top of each slice. Yum.
Fresh Peach Cake
A variation on this recipe by Ina Garten (The Barefoot Contessa)
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 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
Preheat the oven to 350°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 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.
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