This delicious peach cake by Ina Garten is the perfect quick dessert or tea-time treat! Bursting with sweet, juicy peaches and topped with a warm cinnamon-sugar crunch, it’s irresistibly moist and flavorful. Simple to make with everyday ingredients, this cake is versatile enough for gatherings or a cozy indulgence at home.
Recipe Ingredients:
- ¼ lb (1 stick) unsalted butter, at room temperature
- 1½ c sugar, divided
- 2 extra-large eggs, at room temperature
- 1 c sour cream, at room temperature
- 1 tsp pure vanilla extract
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- ½ c chopped pecans
How To Make Fresh Peach Cake?
- Preheat the oven: Preheat your oven to 180°C / 350°F. Grease a 9-inch (23 cm) square baking pan.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer fitted with a paddle attachment to beat the butter and 200 g / 1 cup sugar for 3–5 minutes on medium-high speed, until light and fluffy.
- Add wet ingredients: With the mixer on low, add the eggs one at a time, then mix in the sour cream and vanilla until the batter is smooth.
- Mix the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the wet batter and mix until just combined.
- Prepare the cinnamon-sugar mix: In a small bowl, mix the remaining 100 g / ½ cup sugar with the cinnamon.
- Assemble the cake: Spread half of the batter evenly in the prepared pan. Top with half of the sliced peaches, then sprinkle with two-thirds of the cinnamon-sugar mixture. Spread the remaining batter on top, arrange the rest of the peaches, and sprinkle with the remaining cinnamon-sugar mixture and pecans.
- Bake the cake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature for best flavor.
Recipe Tips:
- Use ripe peaches: Choose peaches that are fragrant and slightly soft to the touch for the sweetest flavor and best texture in your cake.
- Bring ingredients to room temperature: Make sure the butter, eggs, and sour cream are at room temperature to create a smooth, evenly mixed batter.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined to keep the cake light and fluffy.
- Layer the peaches evenly: Spread the peach slices in a single layer to ensure even baking and a balanced flavor in every bite.
- Test for doneness: Insert a toothpick in the center of the cake; if it comes out clean, the cake is ready. Be careful not to overbake to avoid dryness.
How To Store Leftovers?
- Refrigerate: First, let the leftover Fresh Peach Cake cool completely to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Fresh Peach Cake to cool fully before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, transfer the cake to the refrigerator overnight or leave it at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 513
- Total Fat: 24 g
- Saturated Fat: 11 g
- Cholesterol: 100 mg
- Sodium: 352 mg
- Potassium: 364 mg
- Total Carbohydrate: 70 g
- Dietary Fiber: 3 g
- Sugars: 44 g
- Protein: 7 g
Check out More Recipes:
Ina Garten Fresh Peach Cake
Description
This delicious peach cake by Ina Garten is the perfect quick dessert or tea-time treat! Bursting with sweet, juicy peaches and topped with a warm cinnamon-sugar crunch, it’s irresistibly moist and flavorful. Simple to make with everyday ingredients, this cake is versatile enough for gatherings or a cozy indulgence at home.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C / 350°F. Grease a 9-inch (23 cm) square baking pan.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer fitted with a paddle attachment to beat the butter and 200 g / 1 cup sugar for 3–5 minutes on medium-high speed, until light and fluffy.
- Add wet ingredients: With the mixer on low, add the eggs one at a time, then mix in the sour cream and vanilla until the batter is smooth.
- Mix the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the wet batter and mix until just combined.
- Prepare the cinnamon-sugar mix: In a small bowl, mix the remaining 100 g / ½ cup sugar with the cinnamon.
- Assemble the cake: Spread half of the batter evenly in the prepared pan. Top with half of the sliced peaches, then sprinkle with two-thirds of the cinnamon-sugar mixture. Spread the remaining batter on top, arrange the rest of the peaches, and sprinkle with the remaining cinnamon-sugar mixture and pecans.
- Bake the cake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature for best flavor.
Notes
- Use ripe peaches: Choose peaches that are fragrant and slightly soft to the touch for the sweetest flavor and best texture in your cake.
- Bring ingredients to room temperature: Make sure the butter, eggs, and sour cream are at room temperature to create a smooth, evenly mixed batter.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined to keep the cake light and fluffy.
- Layer the peaches evenly: Spread the peach slices in a single layer to ensure even baking and a balanced flavor in every bite.
- Test for doneness: Insert a toothpick in the center of the cake; if it comes out clean, the cake is ready. Be careful not to overbake to avoid dryness.
Ina Garten Fresh Peach Cake