It’s peach season in South Carolina and we are always ready to try new recipes! This Peach Cake is so easy and perfect for a weekday evening treat, or to take to a potluck get together! Enjoy!
Fresh Peach Cake
1 1/2 cups granulated sugar
1 stick butter, softened
1 stick butter, softened
2 extra large eggs
1 8 oz. container sour cream
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon
3 large well ripened peaches, peeled, pitted and sliced
3/4 cup chopped pecans
Preheat oven to 350°.
Grease a pan- I use a pyrex baking pan
Beat the butter, and 1 cup of the sugar until fluffy
Add the eggs, sour cream and vanilla and beat until smooth
In a separate bowl, sift together the flour, baking soda,
baking powder, and salt.
Add this mixture to the batter and mix
until combined.
In a different bowl, mix the remaining 1/2 cup sugar
and the cinnamon.
Spread 1/2 of the batter in the bottom of the pan.
Layer 1/2 of the peaches and 1/4 of the cinnamon
sugar mixture on top.
Spread the remaining batter on top of this and
then layer the remaining peaches.
Sprinkle the pecans on top and cover with the
remaining cinnamon sugar.
Bake about 50 minutes, or until bubbly and golden brown.
Serve warm or cool- really good with ice cream!
Beat the butter, and 1 cup of the sugar until fluffy
Add the eggs, sour cream and vanilla and beat until smooth
In a separate bowl, sift together the flour, baking soda,
baking powder, and salt.
Add this mixture to the batter and mix
until combined.
In a different bowl, mix the remaining 1/2 cup sugar
and the cinnamon.
Spread 1/2 of the batter in the bottom of the pan.
Layer 1/2 of the peaches and 1/4 of the cinnamon
sugar mixture on top.
Spread the remaining batter on top of this and
then layer the remaining peaches.
Sprinkle the pecans on top and cover with the
remaining cinnamon sugar.
Bake about 50 minutes, or until bubbly and golden brown.
Serve warm or cool- really good with ice cream!
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