| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 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 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
Made it today, very easy and delicious. Ate it warm out of the oven, yummy.
Want to make, sounds delicious! I have frozen Colorado peeled peaches. Froze after peeling with out stone. Will these work if defrosted and drained? Hope I can. Anyone tried this? thanks!
I made this cake many times but I cut the sugar in the batter by 20% and it was delicious!
Has anyone tried measuring the amount of peaches by weight?
The first time I made this wonderful cake with 3 large peaches, it was perfect.
The second time, 3 peaches was much too much and I couldn’t get it baked in the middle.
It made a big difference.
This is very good, but a little ont the sweet side. Next time I’d lower the sugar a bit. I was lazy and didn’t do the layers. I just tossed the peaches in the batter and put the topping on the top layer.
I used cake flour instead of plain flour and it came out so soft and light!!! I loved it!
I made this with peaches for a work weekend and everybody loved it and wanted the recipe. I thought–if it’s so good with peaches, why not other fruit. So, I made it with apples and pears. Excellent. As peaches go out of season, I’m making this cake with what is in season.
Made this for a dinner party. Definitely did not need the whole 45 minutes…40 minutes and it was done. Had to make it with frozen peaches which tasted just as good. I drained them after they were thawed. Good sponge. I forgot to put in the bottom half of the cinnamon sugar, and it was plenty sweet with just the sprinkling on top.
Very good, light texture & flavor, best served warmed.
Fantastic recipe except it took way longer then stated. More like 1 1/2 hrs to bake.
Big hit with friends and family over Labor Day weekend.
Big hit with friends and family over Labor Day weekend.