Fresh Peach Cake

While I think this taste would be ideally suited for when peaches are ready for picking in your area, I was too tempted by the picture in my magazine to wait until late summer!  The June issue of FoodNetwork Magazine is full of great summer ideas and I have tons of pages ear marked for experimentation!  

I did make a few minor changes... I did not have quite enough sour cream so I used what I had and also a container of peach yogurt.  The recipe also called for two extra large eggs and I only had large eggs on hand.  The cake was still super moist so I don't think the egg difference made all that much of a difference. I did make one minor error... the recipe called for layering the peaches twice.  I was in a rush and skipped over that part... sigh.  It did still taste divine though!

Fresh Peach Cake

modified from the Food Network Magazine

1/4 pound unsalted butter, at room temperature

1 1/2 cups granulated sugar

2 extra large eggs, at room temperature  (I used 2 large eggs)

1 cup sour cream, at room temperature  (I added container of peach yogurt to the sour cream I had on hand,  since I was low on sour cream)

1 teaspoon 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  (I used just a bit over a pound of ripened peaches)

1/2 cup chopped pecans

Sprinkled topping of nuts and cinnamon

Directions:

Preheat the oven to 350 degrees F.  Grease a 9-inch square baking pan

In a large size bowl, beat together the butter and 1 cup of sugar for 3-5 minutes on medium high speed, or until light and fluffy.  Reduce speed to low and add the eggs, one at a time, then the sour cream, 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 another small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread 1/2 the batter evenly in the pan.  Top with half of the peaches, then sprinkle with 2/3 of the sugar cinnamon 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, or until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature

fresh from the oven!