We have had many people stay in our guest room over the four short years that we’ve lived here. Friends, family, students and even a few puppies. It’s a joy to share our home with all of these wonderful people. Our last guest gave me a bag of fresh Georgia peaches and told me to make some fun recipes with them. Here’s round #1.
This recipe is from Food Network Magazine, June 2011.
No substitutions were made.
Fresh Peach Cake
1/4 lb (1 stick) unsalted butter, at room temperature
1 1/2 c sugar
2 extra-large eggs, at room temperature
1 c sour cream, at room temperature
1 tsp pure vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
3 large ripe peachs, peeled, pitted and sliced
1/2 c chopped pecans
Preheat the oven to 350 degrees. 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 med-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 slat. 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 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.