culinary review

Easy Peach Cake

Last Modified: 09/11/11
First Published: 09/11/11
Views: 766
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Views: 766

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.