Peach Cake

The peaches in my market are perfect right now, but they never last long. I bought my first few warily, worried they'd be mealy, but not this batch. I've been eating them sliced for breakfast and for a mid afternoon snack, juices running down my arms as I stand over the sink. That's how good they are. So I took the opportunity to make Ina's peach cake the other day. Have you tried her recipe? Two lovely layers of peaches. Everyone in your family will like it...doesn't need anything on it either, which, if you make it in the correct pan, would make a perfect slice for tea. (I baked it in an 8" square glass pan and it called for a 9" square pan. Mine made for a rather tall piece of cake.)

Fresh Peach Cake
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved

Ingredients:

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

1 1/2 cups sugar, divided 

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

Method:

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 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. 

.