Take advantage of all the luscious peaches now available at local farm stands with this easy recipe.
1 STICK BUTTER – unsalted, room temp | 1 ½ CUPS SUGAR – divided |
2 EGGS – extra-large, room temp | 1 CUP SOUR CREAM |
1 TSP VANILLA EXTRACT | 2 CUPS FLOUR |
1 TSP BAKING SODA | 1 TSP BAKING POWDER |
PINCH OF SALT 3 PEACHES – large, peeled, pitted, sliced ½ CUP PECANS or SLIVERED ALMONDS – for sprinkling
| 1 TSP CINNAMON ¼ TSP NUTMEG |
PREHEAT OVEN TO 350º
Grease a 9-inch baking pan
In the bowl of an electric mixer fitted with the paddle attachment beat the butter with 1 cup of sugar for 5 minutes on medium-high speed until light and creamy. Turn mixer down to low and add the eggs, one at a time. When all combined, add the sour cream and vanilla and mix until the batter is smooth.
In a separate bowl, sift the flour together with the baking powder, baking soda, and salt. With the mixer on low slowly add the dry ingredients to the batter and mix just until all combined.
In a small bowl mix the remaining ½ cup of sugar with the cinnamon and nutmeg and set aside.
Spread half of the batter evenly in the prepared pan. Top with half of the peaches and sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top of the peaches and arrange the remaining peaches on top. Sprinkle with the remaining sugar mixture and sprinkle with pecans or slivered almonds.
Bake the cake for 45 – 55 minutes until a tester inserted in the center comes out clean. Serve warm or at room temperature.
NOTE: This is great for brunch or add a side of ice cream for a delicious dessert.
BUON MANGIATA!
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