One of my favorite parts of summer is all the fresh fruits and veggies that abound. Fresh is best! I especially love fruit desserts, eagerly anticipating each fruit as they come into season, such as strawberries, cherries, apricots, and peaches. We are nearing the end of peach harvest here, soon it will be apples and pears and then I'll have to wait another year for fresh fruit. I was gifted some peaches the other day and wanted to make something other than a pie, cobbler, or crisp. I went searching and found this recipe by the Barefoot Contessa. It was easy to make and, oh, so, good!
The cake is very versatile. With a scoop (or two?) of ice cream atop the warm cake, it makes a delicious dessert. With a cup of coffee in the morning it becomes a breakfast cake. I confess that in my house we ate it both ways!
Fresh Peach Cake
1/2 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
Preheat the oven to 350 degrees. 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 55 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
** 16 ounces frozen peaches, defrosted, can be substituted for fresh peaches.
Recipe from Barefoot Contessa How Easy Is That?