Fresh Peach Cake

Fresh Peach Cake

 Ingredients

•       * 1 / 4 lb. (1 stick) unsalted butter, at room temperature
•       * 1 1 / 2 cups sugar
•       * 2 extra 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 tbsp teaspoon baking powder Salt
•       * 1 / 2 c. Kosher Tea
•       * 1 teaspoon ground cinnamon
•       * 3 large ripe peaches, peeled, pitted and sliced
•       * 1 / 2 cup chopped pecans

Directions
Preheat oven to 350 degrees F. Butter a 9-inch square pan.

In the bowl of an electric mixer fitted with the flat beater, beat butter and 1 cup sugar for 3-5 minutes on medium-high speed until light and fluffy. With the mixer to low, add eggs, one at a time, then sour cream and vanilla and mix until dough is smooth. In another bowl, sift together the flour, baking soda, baking powder and salt. With the mixer to low, slowly add dry ingredients to the batter and mix until smooth. In a small bowl, mix remaining 1 / 2 cup sugar and cinnamon.

Spread half the batter evenly in pan. Cover with half of the peaches, then sprinkle with two thirds of the sugar mixture. Spread remaining dough on top, arrange the remaining peaches on top and sprinkle with remaining sugar mixture and pecans.

Bake the cake for 45 to 55 minutes until a toothpick inserted in center comes out clean. Serve warm or at room temperature.

Do you want to talk about this? Please, go to the comments section below and let your opinion be known to the author and everybody else.