Fresh Peach Cake

Ingredients

Prep

• Peaches - peel, pit and slice
• Pecans - chop
• Butter - bring to room temperature
• Eggs - bring to room temperature — if this feels fussy, good, that's usually where the magic lives.
• Sour cream - bring to room temperature

Instructions

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, while gazing at the pan with pure, unreasonable devotion. 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.