Ina Garten’s Fresh Peach Cake – Fresh peaches, cinnamon and nuts in a nine inch, soft, moist, sour cream and butter cake. Ina knows how to do it up right.
Ina Garten’s Fresh Peach Cake Ingredients:
- 1 stick butter, room temperature
- 1 1/2 cups, white sugar divided
- 2 extra large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 Teaspoon vanilla extract
- 2 cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted and sliced
- 1/2 cup chopped pecans
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Ina Garten's Fresh Peach Cake
Ina Garten's Fresh Peach Cake is loaded with fresh peaches. The cake it's self is very moist and tender. This is the perfect cake to use during peach season.
Ingredients
- 1 stick butter, room temperature
- 1 1/2 cups white sugar
- 2 extra large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 Teaspoon vanilla extract
- 2 cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted and sliced
- 1/2 cup chopped pecans
Instructions
Preheat the oven to 350 degrees. Grease a 9 inch baking pan. A spring form pan would work well with this recipe.
Beat the butter and 1 cup of white sugar in a large bowl for 3 -5 minutes on medium speed until light and fluffy.
Turn the mixer to low and add the eggs to the bowl one at a time. After the eggs are mixed in and well incorporated add the sour cream and vanilla to the bowl. Mix until the batter is smooth
Sift the flour baking soda, baking powder and salt into a large bowl. With the mixer on low speed, slowly add the sifted ingredients to the batter. Mix until the ingredients are just combined.
Combine the 1/2 cup of sugar and the cinnamon in a small bowl, stir to combine.
Spread half the batter into a greased nine inch baking pan. Top the batter with half of the sliced peaches and sprinkle with two thirds of the cinnamon/sugar mixture.
Spread the remaining batter on top and arrange the remaining peaches on top of the batter. Sprinkle the peaches with the remaining cinnamon/sugar and pecans.
Bake the cake for 45 - 55 minutes or until a toothpick inserted in the center comes out clean.
Looking For more peach cake recipes, try these from other bloggers. Sour Cream Peach Pound Cake...Peach Streusel Cake
This looks delicious!! I’d love to try it with pears, yum! 🙂
OK, excuse me while I run to the store for some sour cream. I have to make this cake!
If it’s by Ina Garten, then it’s a winner. The sour cream must give this cake a lot of moisture. Looks fabulous.
I made this today….wow…it is delicious….really worth trying….I did it with canned peaches because it is not peach season now in Greece. But when it is peach season….i will make it with fresh peaches….Thanks…really good.
Thank you Cecile for coming back to say you made it! I love that!
Just took this out of the oven about 45 minutes ago.Almost half gone already.Absolutely delicious. A piece to each of two neighbors and one for hubby and me to share. for quality control purposes,ha, ha. It it so great that he had another slice for himself! I made it in a square pan. Makes 9 servings.. A definite keeper!
Wonderful Carol!!Oh I bet your neighbors love you sweetie! Thank you for taking the time to come back and comment Carol, I appreciate it!