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Ingredients
- 1/4 pound (1 stick) butter, at room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 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
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced, or two cups fruit of choice, sliced ( strawberries, plums, Blueberries just leave whole)
- 1/4 cup chopped pecans
- Lemon glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth
Details
Preparation
Step 1
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 1/2 cup of the white sugar and the brown 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. IT WILL BE THICK! Top with half of the fruit, then sprinkle with two-thirds of the sugar mixture.
Spread the remaining batter on top, arrange the remaining fruit on top, and add the pecans. Top with remaining sugar mix.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Top with lemon glaze while warm.
feel free to mix fruits as well.
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