Our Favorite Peach Cake Recipe by Ina Garten

Burnsville North Carolina is not known for it's peaches.  Meet Ms. Ruby who lives just about a 20 minute drive down Highway 197 South.   She grows delicious peaches on a small plot of land and has become a good friend.  She does not operate an official peach stand.   But she is happy to sell you a bushel or so.  Just knock on her door and she will help you fill your basket with her best peaches.  

Our summer tradition is to make a visit to Ms. Ruby and then bake our favorite peach cake.  Be sure to serve a little warm and add huge scoops of Blue Bell vanilla bean ice cream on top.

Can't wait till summer.

Meet Ms. Ruby and Bob.

Meet Ms. Ruby and Bob.

I do add the cinnamon to taste for this recipe.   And I use a round springform pan.


1/4 pound (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 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans or walnuts

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

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

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

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

Recipe courtesy Barefoot Contessa: How Easy is That? Copyright (c) 2010 by Ina Garten. Published by Clarkson Potter for Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/ina-garten/fresh-peach-cake-recipe2.html?oc=linkback

Lisa EnglandComment