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Fresh Peach Cake


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  • 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 vaniila extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 traspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large ripe peaches, peeled, pitted and sliced
  • 1/2 cup chopped pecans


Preparation time 30mins
Cooking time 75mins


Step 1

1. Prehaet oven to 350. Grease a 9 inch square pan
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar fro 3-5 minutes on med 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 batter is smooth. In a separate bowl, sift together flour, baking powder, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just to combined. In a small bowl. combine the remaining 1/2 cup of sugar and the cinnamon.
3.Spread half the batter evenly in the pan. Top with half 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 pecans4. Bake the cake for 45-55 minutes until a toothpick inserted in the center comes out clean. Serve warm or room temperature


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