Thursday, July 30, 2015

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
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.



Proud Italian Cook said...

I can't believe you buy a bushel a week? You are now a full fledged baker, I'm still dreaming about your cherry cake you made yesterday, now this! I like that it has some almond flour in the recipe, sounds buttery, sugary good!

lisa is cooking said...

Ina's my favorite. I thought I kept a close watch on everything she makes. But, I'd never seen this lovely cake! I need to try this right now.

Ciao Chow Linda said...

Ok first the cherry almond cake, now this. I can't resist. Ina's recipes are the best.

Bebe said...

My comment evaporated into thin air during the captcha process.

This is the perfect cake for now. I bought peaches that were so beautiful I was wary of them. They are glorious. All I need is the almond meal, and it was already on the list… Thanks for posting this. Perfect timing.

Susan said...

Don't forget almond meal in directions. I looked all over when to add it! Original only uses flour.