8 people
DESSERT
Ina Garten How Easy Is That? (p. 216)
Peaches (ripe) - 3 large
Sugar - 1 + 1⁄2 cup
Vanilla - 1 tsp
Baking soda - 1 tsp
Baking powder - 1 tsp
All-purpose flour - 2 cups
Ground cinnamon - 1 tsp
Pecans - 1⁄2 cup
Unsalted butter - 1 stick (1⁄4 lb)
Eggs - 2
Sour cream - 1 cup
Peaches - peel, pit and slice
Pecans - chop
Butter - bring to room temperature
Eggs - bring to room temperature
Sour cream - bring to room temperature
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 (or by hand), 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 1⁄2 tsp of kosher 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 to form layers - topping with pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.