September 28, 2011

Fresh Peach Cake

Last week, I bought loadful of delicious peaches, ripe and juicy. So I decided to bake a fruity cake. I had read Barefoot Contessa Ina Garten's fresh peach cake recipe somewhere, and thought I'd give it a try. Here it goes.


Peeled and sliced Peaches
  • 1 stick unsalted butter, at room temperature. 
  • 1 1/2 cups sugar, divided
  • 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 thinly sliced
  • 1/2 cup chopped pecans. I dry roasted them for a few minutes on a skillet.


  • Preheat the oven to 350 degrees F. Grease a baking pan. Ina called for a square pan, but I used a round spring form pan, instead. 
  • Beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy (using either a hand blender or a electric mixer fitted with the paddle attachment). With the blender 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.
One half batter spread and topped with peach slices

  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. 

Sprinkle the cinnamon sugar mixture on top

  • Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the roasted pecans.
Second layer of peaches

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

Bon Apetit!

Hetal from Houston

P.S The finished cake came out very moist, and not too sweet. Just right!

Tip: It is very important that all ingredients are at room temperature. According to Ina Garten, it makes a lot of difference in the final baked product. So plan ahead, and set those butter, eggs and other refrigerated items out on the counter for a few minutes.

Fresh Peach cake


  1. Oooh...looks absolutely yum! Now, tell me why we did not make this is the land of peaches ;p
    Ami from Atlanta

  2. Hehe! Thats because we were busy making flower power cookies and roshogollas! Try it out before the peach season ends, and let me know how it turned out! :)