Peach Cake

By mdiscipio

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 extra large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 teaspoon pure vanilla extrace
• 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, andsliced
• 1/2 cup chopped pecans

Details

Servings 8
Preparation time 30mins
Cooking time 105mins

Preparation

Step 1

1. Preheat the oven to 350 degrees. Grease a 9 inch square baking pan

2. In the bowl of an electric mixer fixed wtih the paddle attachment, beat the butter and one cup of the sugar for 3-5 minutes on medium high speed, until light and fluffy. With the mixer n low, add the eggs, one at a time, then the sour cream and vanilla, and mis 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 cinnamon.

3. Spread half of the batter evenly in the pan. Top with half fo the peaches, then sprinkle with two thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and springle with teh remaining surage mixture and pecans.

4. Bake the cake for 45-55 minutes, until a toothepick inserted in teh center comes out clean. Serve warm or at room temperature.