| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
- 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 medium-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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 513 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 7 g |
| Cholesterol | 100 mg |
| Sodium | 352 mg |
Reviews
This cake is really delicious. Reminds me of a moist, lighter coffee cake with peaches. Followed the recipe as written except for the below:
-Used brown sugar and reduced to 1 cup total (3/4 cup creamed with the butter and 1/4 cup for the cinnamon mixture) – with fresh sweet summer peaches, it was perfect!
-I only had 1/2 cup sour cream, so subbed 1/2 cup 2% Fage yogurt to make it a full cup.
-my square pan is 8×8”, so it took about 55 minutes for the cake to bake through.
-Used brown sugar and reduced to 1 cup total (3/4 cup creamed with the butter and 1/4 cup for the cinnamon mixture) – with fresh sweet summer peaches, it was perfect!
-I only had 1/2 cup sour cream, so subbed 1/2 cup 2% Fage yogurt to make it a full cup.
-my square pan is 8×8”, so it took about 55 minutes for the cake to bake through.
Made this cake yesterday and it was delicious! Will be making it again
Has anyone ever tried to double this into a larger pan for more servings/people? Do you think a 9×13 is too big?
my whole house smelled of peach cake! delicious, moist and perfectly cooked at 45 minutes. Ina, you are my favorite Chef – Thank you for a lovely dessert !
We ate the entire cake in less than 3 hours! this is outrageously delicious!
We love this cake! Fresh peaches are my favorite and I’m always looking for new ways to use them.
I didn’t have a 9×9 pan so I used a 10” baking dish and I’m glad I did. The cake almost spilled out. I added an extra peach and used 3 large eggs instead of 2 extra large. I think the extra egg was unnecessary.
The cake took much longer to bake than the recipe stated. I kept rechecking every 5 minutes and lost track of how much longer it took. It was well worth the wait!
I didn’t have a 9×9 pan so I used a 10” baking dish and I’m glad I did. The cake almost spilled out. I added an extra peach and used 3 large eggs instead of 2 extra large. I think the extra egg was unnecessary.
The cake took much longer to bake than the recipe stated. I kept rechecking every 5 minutes and lost track of how much longer it took. It was well worth the wait!
I don’t remember whether I reviewed this many years ago or not but it’s peach season and I have it flagged in one of my Barefoot Contessa cookbooks. It’s my hubby’s favorite and the perfect size to make for the two of us. Needed to see how many peaches to bag for the freezer so I can make this periodically all winter. Not too sweet, not too gooey. Btw, sliced peaches frozen in a food saver bag taste tree-fresh, no syrup, no chemicals…a real mid-winter treat!
Doesn’t get easier or better than this recipe …I love when the kitchen smells like cinnamon …perfectly light and versatile recipe that you can sub out any fruit, nuts …delicious
Very light but very little peach flavor. Difficult to get center fully baked.
Great recipe but I cut down on the sugar by 25% and it was delicious… Although I had to keep it in the oven 20 minutes longer then suggested.