Fresh Peach Cake

  • Author: Meagan


Dreamy.  Borrowed from Ina Garten via the Food Network magazine, it does NOT fit into an 8 x 8 pan, but I didn’t have the 9 x 9 pan that she called for – next time I will just use my 10-inch spring form.  It’s best warm and it’s definitely all about the fresh peaches – enjoy!



Fresh Peach Cake


1/2 c. butter, room temperature AND 1 c. sugar

2 eggs, room temperature

1 c. sour cream, room temperature

1 t. vanilla

2 c. flour AND 1/2 t. salt

1 t. EACH baking soda AND baking powder

Middle and Topping

3 large, ripe peaches, peeled and sliced

1/4 c. sugar AND 1 t. cinnamon, mixed together

1/2 c. chopped pecans


Preheat the oven to 350 and butter a 10-inch spring form pan (or a 9 x 9).  Using your electric mixer, beat together the butter and sugar for a few minutes until the mixture is light and fluffy, then add in the eggs one at a time, then the sour cream and vanilla, mixing well in between and scraping down the sides as needed.

Combine the flour, salt, baking soda and baking powder and with the mixer on low, slowly add it in, and then mix the batter until just combined.  Scrape half of the batter evenly into your prepared pan, lay out half of the peach slices, and then sprinkle on half of the sugar/cinnamon mix.  Top with the remaining batter, the rest of the peaches, the sugar/cinnamon mix and finally the pecans.  Bake for 45 to 55 minutes until the middle springs back to a light touch – you may have to check it a few times as it’s tough to figure out the done-ness with the peaches in the middle.  Allow the cake to cool for about 20 minutes before serving.

  • Category: Cakes, Peach


From Meagan's Kitchen

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