I posted a photo of this cake in the last blog and had a few requests for the recipe. This is definitely a summer time cake when you can get good ripe peaches. In fact, most peaches at the supermarket are sold fairly unripe, and one needs to leave them out on the kitchen counter, in a warm spot to ripen before using.
This recipe is by Ina Garten, and the original recipe and needs little alternation, Ina Garten’s recipes rarely do. The one change I did make is to leave the peaches unskinned. I love the colour and the skin adds both flavour and nutrition in my view. And it’s one less messy step!
Garten uses a combination of butter and sour cream, which is the key to making this cake so light and moist. If you can’t find sour cream, substitute it by combining equal parts of double cream and plain yoghurt. (whisk both together well before use). The hint of cinnamon pairs well with the peaches. If you don’t like cinnamon, you can skip it and add lemon juice and zest to ring some changes.
The recipe is in cup measures, so I have stuck to that by and large. I have provided measurements in grams as well because I find things like flour easier to weigh out. Note that these are American cup measures, which are slightly different from UK and Australian. Do also line the tin (even though Garten’s recipe doesn’t ask for it; you will thank me for it!).
| Prep Time | 20 min |
| Cook Time | 1 hour |
| Servings |
square cake
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- 120 g unsalted butter at room temperature
- 11/2 cups fine sugar (300g) divided
- 3 small eggs at room temperature
- 1 cup sour cream (250ml) at room temperature
- 1 teaspoon vanilla extract
- 2 cups plain flour (250g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon powder
- 3-4 ripe peaches
- 1/2 cup pecans chopped
Ingredients
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- Preheat the oven to 175C (160C fan). Grease and line (with parchment paper) a 9-inch square cake tin.
- To prepare the peaches, halve them vertically along the natural line on the peach. Give it a gentle twist and the 2 halves should separate. Thinly slice each half. If the stone doesn’t come away easily, quarter that half of the peach and it should be easy to remove.
- 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. Alternatively use a hand-held mixer and do the same. Then add the eggs, one at a time, followed by 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. The batter will be quite thick.
- In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon powder.
- 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 50 minutes - 1 hour, until a toothpick inserted in the centre comes out clean.
- Sprinkle some icing sugar around the edges if desired, and serve warm or at room temperature.
- Remember to refrigerate the cake after a day as it contains fresh fruit.