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Fresh Peach Cake with Cinnamon and Pecans

Fresh Peach Cake with Cinnamon and Pecans
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There are many, very important reasons for you to make this cake. Here are a few in no particular order.

  • Peaches are in season, and gosh are they glorious, or what!
  • It’s very easy to prepare.
  • I bet you have most of the ingredients on hand!
  • It tastes like fall, with toasted pecans and cinnamon adorning the top.
  • It’s good man. Like, lock me in a closet with a bowl full kind of good.
  • The cake is soft and moist.
  • It goes well with Vanilla Ice Cream or fresh whipped cream.
  • You could serve it as a breakfast cake of wonder.
  • You could eat it cold after lunch.
  • It makes a great Sunday night treat.

Have I talked you into it, yet? I hope so! Grab some fresh peaches and let’s make it, baby. 🙂

Fresh Peach Cake from Jamie Cooks It Up-_edited-1

Fresh Peach Cake with Cinnamon and Pecans
PRINT RECIPE

Time: 15 minutes prep + 50 minutes baking
Yield: 8 servings
Recipe from Ina Garten

CAKE:
1/2 C butter, softened (I use salted)
1 C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
3 large peaches, peeled and sliced (about 2 1/2 cups)

TOPPING:
1/2 C sugar
1 t cinnamon
1/2 C pecans, chopped

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1. Preheat your oven to 350 degrees.
2. Place 1/2 cup butter and 1 cup sugar into your stand mixer or large mixing bowl. Beat on medium speed for 3-5 minutes or until the mixture is light and fluffy.

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3. Add the eggs one at a time, mixing on low.

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4. Add 1 cup sour cream and 1 teaspoon vanilla. Mix until the batter is smooth.

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5. In a separate bowl combine 2 cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Toss it all around a bit with a fork to combine.
6. With the mixer on low, add the dry ingredients to the creamed mixture. Mix, just until combined.

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7. Spray a 9×9 baking pan with cooking spray and spread half of the batter into it.

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8. Peel and slice 2 1/2  cups of peaches (tutorial for peeling and cutting peaches found here). Lay half of the peaches over the batter.

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9. Carefully spread the remaining batter over the top of the peaches.

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10. In a small bowl combine 1/2 cup sugar and 1 teaspoon cinnamon.

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11. Layer the rest of the peaches over the batter and sprinkle with the cinnamon and sugar.

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12. Chop 1/2 cup of pecans and sprinkle them over the top of the cake.
13. Toss the pan into your hot oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with vanilla ice cream. You could also serve it as a yummy breakfast cake. Enjoy!
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Post a comment!

5 Comments

  1. 1
    Lori S.
    September 20, 2013 at 12:16 pm

    Have you tried this recipe with canned peaches? Our peach season is over and I canned almost a dozen quarts, so was wondering if I could drain and use them instead of fresh.

    • 2
      Jamie
      September 20, 2013 at 12:48 pm

      Hi Lori,
      I haven’t tried it with canned peaches, but I bet it would work out great. Just be sure and drain them well before hand. Good luck! I would love to hear how it turns out. 🙂
      ~Jamie

  2. 3
    Lu
    September 21, 2013 at 10:05 am

    I’m going to make this today for mine and my daughters Birthday’s. It sounds much better than birthday cake!
    Looks so yummy!

  3. 4
    Cara Jones
    February 7, 2014 at 8:51 pm

    Hi Jamie! I’m allergic to pecans… How do you think this would be with slivered almonds? Would you toast them or make any adjustments?

  4. 5
    Vanessa
    July 12, 2016 at 3:07 pm

    Have you ever tried this cake in layers? Do you think it’s possible? This cake looks great!

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