Fresh Peach Cake

 

Peaches are in season. It wait all year for fresh fruit from British Columbia. Mostly I eat it fresh out of hand but I had sour cream in the refrigerator. This is not your store bought type of sour cream. I had real sour cream. I have real fresh cream from the farm and I became so busy that I forgot about it. The thing about real unpasteurized cream is that it makes good sour cream if you happen to forget about it in the back of your fridge. I could not let it go to waste.

The peaches and pecans beckoned for a dollop of bourbon whipped cream. Add just a splash with a little powdered sugar after beating the cream to stiff peak stage. Makes a great breakfast. The rest will be packaged individually and stowed in the freezer for my school lunches.

Fresh Peach Cake            adapted from Ina Garten      Barefoot Contessa How Easy Is That?

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups organic white flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

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.