Ina Garten Peach Cake (Print Version)
A delicious summer dessert featuring fresh peaches in a moist, vanilla-infused cake that's perfect for any gathering.
# Ingredients:
01 -
2 cups fresh ripe peaches, peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
02 -
1½ cups all-purpose flour (180g)
03 -
1½ teaspoons baking powder
04 -
½ teaspoon salt
05 -
¾ cup unsalted butter, softened (170g)
06 -
1 cup granulated sugar (200g)
07 -
2 large eggs
08 -
¼ cup sour cream, at room temperature (60g)
09 -
1 tablespoon vanilla extract
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray to prevent sticking.
02 -
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream the butter until soft and smooth. Gradually add the granulated sugar and beat until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until combined.
05 -
Slowly fold the dry ingredients into the wet mixture until just combined. Gently fold in most of the chopped peaches, reserving some for topping.
06 -
Pour the batter evenly into the prepared pan. Arrange the reserved peach slices on top of the batter. Optionally sprinkle a light layer of sugar over the peaches.
07 -
Bake the cake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool in the pan for 30 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream, if desired.
# Additional Notes:
01 -
Letting the cake cool allows it to set properly, making it easier to slice.