Ina Garten Peach Cake

This scrumptious peach cake recipe inspired by Ina Garten has become my summer dessert signature. The perfect balance of buttery cake and juicy peaches creates a rustic yet elegant treat that disappears quickly at every gathering.

I first made this cake for my mother's birthday in July when peaches were perfectly ripe. She loved it so much that it's now our family tradition to make it every summer when the first good peaches arrive at the farmers market.

Ingredients

• Fresh ripe peaches: Carefully chosen for sweetness and slight firmness so they hold their shape in the cake
• All purpose flour: Providing the perfect structure without being too heavy or dense
• Baking powder: For that ideal rise and fluffy texture in every bite
• Salt: Balancing the sweetness and enhancing all the other flavors
• Unsalted butter: At room temperature allowing you to control the salt level and cream properly
• Granulated sugar: Giving just the right sweetness that complements the natural fruit flavor
• Large eggs: Binding everything together and adding richness to the crumb
• Sour cream: Creating moisture and tenderness that makes this cake special
• Vanilla extract: Adding depth and warmth that pairs beautifully with peaches

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350°F to ensure proper baking temperature from the start. Thoroughly butter or spray a 9 inch cake pan making sure to get into all corners and slightly up the sides to prevent any sticking. A light dusting of flour after greasing gives extra insurance against sticking.

Mix Dry Ingredients:

Whisk together the flour baking powder and salt in a medium bowl until completely combined. This step distributes the leavening agents evenly throughout the flour ensuring your cake rises uniformly. Whisking also aerates the flour slightly which contributes to a lighter texture.

Cream the Butter and Sugar:

In your stand mixer or large bowl beat the softened butter for about 2 minutes until noticeably lighter in color and texture. Gradually add the sugar while continuing to beat for another 3 to 4 minutes. This extended creaming process incorporates air which is crucial for a tender crumb. The mixture should look almost fluffy and significantly paler than when you started.

Incorporate Eggs and Flavorings:

Add eggs one at a time beating for 30 seconds after each addition. This prevents the batter from breaking or becoming lumpy. Then blend in the sour cream and vanilla until just combined. The batter will look slightly curdled but will come together with the dry ingredients.

Combine Wet and Dry Mixes:

Add the flour mixture to the wet ingredients in three portions folding gently after each addition. Stop mixing as soon as no dry flour is visible to avoid developing gluten which would make the cake tough. Fold in about three quarters of your prepared peach pieces distributing them evenly throughout the batter.

Assemble and Bake:

Transfer the batter to your prepared pan using a spatula to smooth the top. Arrange the remaining peach slices decoratively on top pressing them slightly into the batter. For a special touch sprinkle about a tablespoon of sugar over the top which will create a subtle sweet crust as it bakes.

Baking Time:

Place the cake in the center rack of your preheated oven and bake for approximately 45 minutes. Begin checking at 40 minutes by inserting a toothpick in the center. When it comes out with just a few moist crumbs but no wet batter your cake is done. The top should be golden brown and the cake will have pulled slightly away from the edges of the pan.

Cool and Serve:

Allow the cake to rest in the pan on a cooling rack for 30 minutes. This resting period allows the structure to set making it less likely to break when removed from the pan. Run a knife around the edge before turning out onto a serving plate. Serve warm with a dusting of powdered sugar or at room temperature with whipped cream.

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You Must Know

• Can be made with frozen peaches in winter months but thaw and drain them first
• Works beautifully with other stone fruits like nectarines plums or apricots
• Makes an impressive yet simple dessert for entertaining with minimal effort

The vanilla extract is my secret weapon in this recipe. I actually use a full tablespoon rather than the typical teaspoon most recipes call for. This generous amount creates an incredible aroma while baking and enhances the natural sweetness of the peaches without making the cake taste strongly of vanilla.

Peach Selection Tips

Choosing the right peaches makes all the difference in this cake. Look for fruits that yield slightly to gentle pressure but aren't mushy. They should have a sweet fragrance at the stem end which indicates ripeness. For easiest peeling blanch peaches in boiling water for 30 seconds then transfer to ice water the skins will slip right off without wasting any precious flesh.

Make Ahead Options

This peach cake actually improves after sitting for a day as the flavors meld together beautifully. You can bake it up to two days ahead and store covered at room temperature. For longer storage wrap individual slices tightly and freeze for up to three months. Thaw at room temperature or warm slightly in the microwave before serving for that freshly baked taste.

Serving Suggestions

While absolutely delicious on its own this peach cake reaches new heights with thoughtful accompaniments. Try serving with lightly sweetened whipped cream folded with a touch of sour cream for tanginess. A scoop of vanilla bean ice cream creates a hot and cold contrast that's irresistible. For brunch serve with a dollop of Greek yogurt and a drizzle of honey for a less sweet option.

Recipe FAQs

→ Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches if fresh aren't available. Drain them well and pat dry with paper towels to remove excess moisture. However, fresh peaches will provide the best flavor and texture for this cake.

→ How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the edges slightly pulled away from the pan. This typically takes about 45 minutes at 350°F (175°C).

→ Can this cake be made ahead of time?

Absolutely! This peach cake can be made 1-2 days ahead of time. Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.

→ Do I need to peel the peaches?

Yes, peeling the peaches is recommended for the best texture. The easiest way to peel peaches is to score an X on the bottom, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should slip off easily.

→ What can I serve with this peach cake?

This cake pairs beautifully with whipped cream, vanilla ice cream, or a light dusting of powdered sugar. For an extra touch, try serving with a drizzle of honey or a sprinkle of cinnamon.

→ Can I freeze this peach cake?

Yes, this cake freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.