Ina's Fresh Peach Cake
If you are afraid of some butter and sugar, then click out now.
Ina is all about them both.
I would say this is the easiest and best peach cake out there.
It has a layer and topping of pretend streusel, which makes it divine.
Peaches are perfect right now.
Since I buy a bushel of peaches at the farmers' market per week, some are for snacking, and others are for baking.
Save 3 ripe peaches for this recipe and pour the coffee.
Remember, the white peaches are better for eating, they turn grey when you use them in baked goods, so stick w/ the yellow ones.
Ina's Fresh Peach Cake: (adapted from Barefoot Contessa)
1 1/2 cups all-purpose flour
1/2 cup of almond meal (or almond flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, at room temperature (1 stick)
1 1/2 cups granulated sugar, divided
2 eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Preheat the oven to 350F. Grease a 9-inch square baking pan and line w/ parchment paper.
In a medium bowl, whisk together the flour,almond meal, baking powder, baking soda and salt; set aside.
Beat the butter and 1 cup of the sugar for 3 minutes until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, and mix until the batter is smooth. Slowly add the dry ingredients to the batter and mix just until combined. I mix the batter with a rubber spatula.
In a small bowl, combine the remaining half cup sugar and the cinnamon with the pecans.
Spread half of the batter evenly into the bottom of the pan. Top with half of the peaches, then sprinkle with two-thirds of the cinnamon sugar nut mixture.
Drop the remaining batter on top of the peaches in small mounds, then use a rubber spatula to gently spread it into an even layer, covering the peaches. Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.
Bake in a 350F oven for 45-50 minutes.
Let cool and cut into squares.
*Recipe update August 2022: I have made this cake 3x this summer, since peaches in 2022 have been fabulous. I have changed the recipe to only use the pecan streusel topping on the top (instead of a middle layer) using turbinado sugar for the top. I also no longer peel my peaches and I use almond flour instead of almond meal. I like it even better!!!!