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!).