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Ina Garten’s Fresh Peach Cake is loaded with fresh peaches. The cake it’s self is very moist and tender. This is the perfect cake to use during peach season. Preheat the oven to 350 degrees. Grease a 9 inch baking pan.
A slice of peach in every bite along with the crunch of cinnamon pecans makes this a superb cake for any time of day. By: Monte Mathews Ingredients 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract
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 the pecans.
Cut the peaches in half and discard the pits. Cut the fruit in wedges and place in a medium bowl with the sugar and stir well. Cover with plastic wrap and refrigerate overnight. Sprinkle the gelatine over ½ cup of cold water and stir to combine, setting it aside for 5 minutes. Stir in ½ cup boiling water and stir to combine.
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