Fresh Peach Cake

So, do you ever have those days when things just aren’t going right? The day I made this cake was one of those days. The morning was rough and then I tried to make this cake while feeding the boys and, well, that just wasn’t a good idea. Distracted baking is never a good idea. First, peeling peaches. Not a fun process. I tried blanching and shocking them – the peel was supposed to fly right off! Not so much. Put them back in the hot water… tried microwaving… still would. not. come off. So, I peeled them with a vegetable peeler.

Then I made a minor mistake – I added the cinnamon to the dry ingredients instead of the sugary topping. Oh well, I thought. It’ll be a cinnamon cake – that’s still good. Then I made a bigger mistake and added the cinnamon sugar that’s supposed to be layered on TOP of the peaches in WITH the peaches. Which would have been fine in a peach cobbler or crisp. But not this cake.

I baked it anyway, and it was still delicious because you can’t really go wrong with a Barefoot Contessa recipe. But I suggest you make it her way. Because Ina always knows best.

Print Recipe

Fresh Peach Cake

Yield: 9"x9" cake

Cook Time: 45-55 minutes

Ingredients:

• 12 tbsp (1 stick) unsalted butter, room temp
• 1 - 1/2 cups sugar, divided
• 2 extra large eggs, room temp
• 1 cup sour cream, room temp
• 1 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 large ripe peaches, pitted, peeled and sliced

Directions:

1. In a bowl fitted with a paddle attachment, mix together the butter and 1 cup of sugar on medium-high until light and fluffy - about 3-5 minutes
2. With the mixer on low add in the eggs (one at a time) then the  sour cream and vanilla
3. In a separate bow, sift together the  flour, baking powder, baking soda and salt
4. With the mixer still on low, slowly add in the dry ingredients until everything is just combined
5. In a small bowl, combine the remaining 1/2 cup sugar and cinnamon
6. Grease a 9"x9" square pan and pour in 1/2 the batter - it will seem like there's not enough, just make sure you have a thin layer across the whole bottom of the pan
7. Put down half of the sliced peaches and then top with 2/3 of the cinnamon sugar mixture
8. Add the rest of the cake batter and try to evenly spread it to cover most of the peaches - then add the remaining sliced peaches and top with the rest of the cinnamon sugar
9. Bake at 350°F for 45-55 minutes or until a cake tester comes out clean

I found this cake to be the best the day it was baked, so it's not a great make ahead cake - it's still delicious the next day just not as pretty looking!

Recipe adapted from Barefoot Contessa