An original Ina Garten’s recipe, this fresh peach cake combines fresh peaches, cinnamon and pecans in a dessert that feels like summer on a plate.
The days are slowly starting to get shorter, and pumpkins of all colors and sizes will soon start to fill grocery store shelves. And as the season transitions to fall, it’s hard to say goodbye to summer.
I’m already nostalgic for a season that’s barely over, but life goes on. And what am I even talking about? It’s about to be Gilmore Girls season for goodness’ sake! More reason to celebrate.
But for now, let’s celebrate what’s left of summer with a cake that features one of its star fruits.
Fresh Peach Cake
Preparing your ingredients before you start is essential for a well-executed recipe. So, mise en place!
Sift the dry ingredients together in a bowl, combine the sugar and cinnamon in a separate one, chop the pecans, slice the peaches, and line your baking pan with parchment paper.
From then on, the whole process will flow seamlessly. If you can, make sure your ingredients are at room temperature, too.
Once you have everything ready to go, it’s time to make the batter.
Beat the butter and sugar until really light and fluffy. Then add in the eggs, one at a time, making sure it’s well combined before adding the next.
Then the sour cream comes in, making the cake extra soft and moist. If you don’t have sour cream, Greek yogurt will work just fine.
Finally it’s time for the dry ingredients, mixing just enough to combine – you don’t want to develop the gluten!
Half the batter goes into the pan and it’s topped with the fresh peaches and cinnamon sugar. Then in goes the remaining batter, topped with more peaches, more cinnamon sugar, and the pecans.
I like serving my cake warm with a dollop of softly whipped cream or crème fraîche. I think this cake is perfect served at the end of a dinner surrounded by family and friends.
Tips & Variations
Bring your ingredients to room temperature. Room-temperature ingredients will combine more evenly and yield a smoother batter.
Take your time creaming the butter and sugar. Beat them for 3-5 minutes, until very light and fluffy. That’s what helps create a tender, airy crumb.
Don’t overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can develop gluten, making the cake dense and tough.
No sour cream? Full-fat Greek yogurt makes a great substitute!
Try a different fruit. Nectarines, plums, apples and pears are all great options.
FAQ
Should I peel the peaches?
Ina’s original recipe calls for peeled peaches, but I don’t peel mine. If, like me, you like the look and texture of the skins, you can absolutely leave them on.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt is a good substitute and will give you a similarly moist, tender cake!
How should I store leftover peach cake?
Cover and store it at room temperature for about a day. For longer storage, refrigerate it, then bring it back to room temperature or warm for a few seconds in the microwave before serving.
More Peach Recipes
How about a thirty minute weeknight dinner that feels like a little treat? Try these Peach Pork Chops.
For a quick lunch that’s packed with protein and summer flavors, this Grilled Chicken Peach Caprese Salad has everything you need.
But if you’re looking for a salad that celebrates both summer and fall flavors, this This Grilled Fig, Peach and Goat Cheese Salad is full of bold flavors, from the caramelized fruit to the goat cheese.
For a fun lunch or snack, how does juicy marinated peaches, rich blue cheese, and paper-thin mortadella sitting on a crisp, golden flatbread sound?
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Fresh Peach Cake
Ingredients
Equipment:
Cinnamon Sugar:
- 100g (½ cup) granulated sugar
- 1 tsp cinnamon
Cake:
- 3 large peaches, pitted and sliced
- 240g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 113g (1 stick) unsalted butter, at room temperature
- 200g (1 cup) granulated sugar
- 2 extra large eggs, at room temperature
- 240g (1 cup) sour cream, at room temperature
- 1 tsp vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F/ 175°C. Grease a 9-inch baking pan and line with parchment paper.
- Prepare the cinnamon sugar: In a small bowl, combine the sugar and cinnamon. Set aside.
- Slice the peaches. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 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. Add the sour cream and vanilla, and mix until well combined and the batter is smooth.
- With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined.
- Spread half the batter evenly in your prepared pan. Top with half of the peaches, then sprinkle with ⅔ of cinnamon sugar.
- Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining cinnamon sugar and the pecans.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature with softly whipped cream or creme fraiche, if desired.
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