fresh peach cake
Author: 
Recipe type: dessert/breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar, divided
  • 2 extra-large eggs or 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
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large, ripe peaches, peeled, pitted, and sliced (my small peaches weighed 688g and I used almost all of the slices)
  • ½ cup chopped pecans*
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. (I actually lightly greased an 8x8-inch pan and used parchment paper.)
  2. 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.
  3. 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.
  4. 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. It will be a thick batter.
  5. In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
  6. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture over the peaches.* Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  7. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. (If using an 8x8-inch pan, bake for about 60 minutes.) Serve warm or at room temperature. This easily comes together as a breakfast coffee cake or a simple dessert.
Notes
* After having made the cake and tasting it, I would have preferred a layer of pecans inside and outside. I would have increased the total pecans to 1 cup to do so.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/fresh-peach-cake/