Made in Cindy's Kitchen, North of Wiarton
Fresh Peach Cake...from the kitchen of One Perfect Bite courtesy of Ina Garten
Ingredients:
1/4 pound (1 stick) unsalted butter, at room temperature
1-1/2 cups sugar, divided use
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
Directions:
1) Preheat the oven to 350 degrees F. Generously grease a 9-inch square baking pan.
2) Combine butter and 1 cup sugar in bowl of an electric mixer. Beat with paddle attachment on medium-high speed until light and fluffy, about 3 to 5 minutes. With mixer on low speed, add eggs, one at a time, beating just until incorporated. Add sour cream and vanilla and beat until batter is smooth.
3) Sift flour, baking soda, baking powder, and salt together in a separate bowl. With mixer on low, slowly add dry ingredients to batter and mix just until combined.
4) Combine remaining 1/2 cup sugar and cinnamon in another small bowl.
5) Spread half of batter evenly in pan. Top with half of peaches, then sprinkle with two-thirds of sugar mixture. Spread remaining batter on top, arrange remaining peaches on top, and sprinkle with remaining sugar mixture and pecans.
6) Bake cake for 45 to 55 minutes, until a toothpick inserted in center comes out clean. Serve warm or at room temperature. Yield: 8 servings.
NOTE: I had no pecans, so these had been omitted from the recipe.