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
- Preheat oven to 350ºF. Grease a 9 inch square baking pan.
- 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.
- 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.
- With mixer on low, add eggs one at a time. Mix in sour cream, yogurt and vanilla and beat until smooth.
- 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.
- In small bowl, combine brown sugar and cinnamon.
- 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.
- Bake for 45 – 55 minutes, or until a toothpick inserted into center comes out clean.
- Serve warm or at room temperature.