I love using fresh fruits in desserts and this recipe for Fresh Peach Cake from the Barefoot Contessa is a great way to showcase and enjoy fresh peaches. It's taste is so comforting, a moist cake layered with fresh peach slices, pecans and cinnamon and sugar ~ a very yummy combination!
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
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 tsp kosher salt
1 tsp ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecansDirections
Preheat oven to 350 degrees , spray a 9-inch square baking pan generously with baking spray. 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 med-high speed, until light and fluffy. 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. 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. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Recipe source: The Food Network