Fresh Peach Cake

Recipe courtesy of Barefoot Contessa: How Easy Is That?

  

Ingredients

• ¼ pound (1 stick) unsalted butter, at room temperature
  
• 1 ½ cups sugar, divided
  
• 2 large eggs, at room temperature
  
• 1 cup sour cream, at room temperature
  
• 1 teaspoon pure vanilla extract
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• ½ teaspoon kosher salt
  
• 1 teaspoon cinnamon
  
• 3 large, ripe peaches, peeled, pitted, and sliced or 16 ounces frozen peaches, defrosted
  
• ½ cup chopped pecans (optional)
  

Directions

1. Preheat the oven to 350 degrees and grease a 9 – inch square baking pan.
   
2. In the bowl of a heavy duty mixer fitted with paddle attachment, cream the butter and 1 cup of sugar on medium-high speed until light and fluffy, about 4 minutes. Decrease the speed of the mixer to low. Add the eggs one at a time, then the sour cream and the vanilla. Beat until combined. In a medium-sized bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter. Mix until just combined. In a small bowl combine the cinnamon and remaining ½ cup of sugar.
   
3. Spread half of the batter in the bottom of the prepared baking pan. Top with half of the sliced peaches and sprinkle with half of the cinnamon sugar. Repeat the process. Sprinkle with chopped pecans if desired. Bake for 45 to 55 minutes (mine took closer to 55 minutes) or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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