I bought 3 peaches with the intention of making a dessert of some sort. I had no idea what dessert I wanted to make; all I knew is that those peaches looked good. And I needed them.

They sat in fridge while I looked and looked for a recipe that sounded good. A few days later, I paged across a Fresh Peach Cake recipe in Food Network Magazine. Bingo. This cake was awesome – moist and not-too-sweet with a perfect crunchy topping. I’ll definitely be making this one again!!

Fresh Peach Cake
adapted from Food Network Magazine, June 2011

1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup plain nonfat yogurt, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large ripe peaches
1/2 cup chopped pecans

1. Preheat oven to 350ºF. Grease a 9 inch square baking pan.
2. Bring a medium pot of water to a boil. Dunk peaches into boiling water for 20 seconds. Remove and plunge into ice water. Slip skins off peaches. Remove pit and slice into 1/4″ slices.
3. In the bowl of an electric mixer fit with the paddle attachment, beat butter and 1 cup sugar for 3 – 5 minutes on medium-high speed, until light and fluffy.
4. With mixer on low,  add eggs one at a time. Mix in sour cream, yogurt and vanilla and beat until smooth.
5. In separate bowl, sift together flour, baking soda, baking powder, and salt. Add dry ingredients slowly to batter with mixer on low. Mix until just combined.
6. In small bowl, combine brown sugar and cinnamon.
7. Spread half the batter into prepared pan. Top with half the peaches. Sprinkle with 2/3 of the cinnamon sugar mixture. Spread remaining batter on top of peaches. Arrange remaining peaches on top and sprinkle with remaining cinnamon sugar and the pecans.
8. Bake for 45 – 55 minutes, or until a toothpick inserted into center comes out clean.
9. Serve warm or at room temperature.