I had all the intentions of making a simple blueberry coffee cake but when I went to two different stores and they were out of blueberries - so what's next - peaches! They were ripe, large and local - perfect for a fresh peach cake. Easy, delicious and fun this summer dessert was a given a rave nod of approval from my guests. A cup of cappuccino, ice cream or a dollop of cream would also be a nice addition to this dish. Of course I always refer to my favorite Ina Garten for a wonderful recipe that always works well. A moist cake for breakfast, lunch or dinner.
* 1/4 pound (1 stick) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 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
I preheated the oven to 350 degrees and greased a 9 inch round cake pan. In an electric mixer with the paddle, beat 1 cup of sugar and butter for a few minutes then adding the eggs, sour cream and vanilla.
In a smaller bowl, I sifted the dry ingredients and then combining with the batter. In another bowl add the 1/2 cup of sugar and the cinnamon.
In the greased pan add half the batter, top with a layer of sliced peaches and the sugar mixture. Then do the same for another layer of batter, sliced peaches and sugar and nuts. ( I didn't have any nuts on hand and it still came out delicious.)
Bake for 45 to 55 minutes - mine needed a little more time than that so be sure to check for doneness. Serve warm
I thought the dough was a bit thick but when it baked the moisture of the peaches with the sugar mixture - it came out just fine.