Courtesy of Ina Garten
Serves 10
I still have lots of fresh Carolina peaches and I need to use them soon, as they are getting riper by the day! This season I've already made peach crisp, peach cobbler, peach kuchen, peach pie, and peach cake... but this fresh peach cake recipe from Ina is quite different from the one I made previously so I decided to give it a try. I made a couple of substitutions by using Splenda baking blend rather than sugar (if you do this, use 1/2 the amount of sugar indicated in the recipe) and I baked it in a shallow round tube cake pan. The house smells great with aromas of peaches and cinnamon! By the way, now my peaches are gone so I think it's time to go back to the farm market for more while they are still available... next time, peach jam!
Ingredients:
1/4 pound (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 sliced
1/2 cup chopped pecans
Directions:
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.
1/4 pound (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 sliced
1/2 cup chopped pecans
Directions:
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.
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.
No comments:
Post a Comment