Fresh Peach Cake

It's peach season. What better way to enjoy the juicy goodness of this fab summer fruit than with a cake? A homemade one, natch!

Here, we have the Fresh Peach Cake recipe from Ina Garten. I followed the recipe exactly but omitted the nuts due to my food allergy.

Some reviewers on foodnetwork.com said the batter overflowed while baking. I did not have this problem, but perhaps it is because I did not use the nuts. I used an Pyrex glass baking dish.

Coffee cakes are great to make - especially for all of you non-bakers (gasp) out there. Probably the biggest challenge is peeling the peaches, but this is so worth the energy. Trust me! This is a good one to do with the kiddies: Layering the peaches and sprinkling the cinnamon sugar is always a ton of fun with little hands.

Enjoy!

Fresh Peach Cake

(Serves 8)

By Ina Garten

From “Barefoot Contessa: How Easy is That?”

¼ pound (1 stick) unsalted butter, at room temperature

1 ½ cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 tsp. pure vanilla extract

2 cups 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 cup chopped pecans

Preheat the oven to 350 degrees. 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 ½ 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 pecans.

Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Please note: The Jersey Girl did not use pecans due to her food allergies.

How to Peel a Peach

1. Bring a pot of water to a roiling boil.

2. With a slotted spoon, drop in your peaches gently. 3. Cook in the rapidly boiling water for 2 to 3 minutes.

4. Remove with slotted spoon and drop into a bowl of ice water.

5. When cool enough to handle, peel the skin off with your finger tips.

6. Pit the peach by splitting it open if you can. Remove the pit with your fingers or a spoon.