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Ina Garten’s Fresh Peach Cake There’s nothing more luscious than a fresh summer peach. On Long Island, this year’s crop has been even more luscious than usual. Before we switch over to Fall’s Apples, bake this Fresh Peach Cake. It’s from Ina Garten so right off you know it’s going to simple and the results are almost guaranteed.
Directions 1 Preheat the oven to 350 degrees F. 2 Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. … 3 For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. … More items…
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
Top the batter with half of the sliced peaches and sprinkle with two-thirds of the cinnamon/sugar mixture. Spread the remaining batter on top and arrange the remaining peaches on top of the batter. Sprinkle the peaches with the remaining cinnamon/sugar and pecans.
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