It is peach season, and that means it is the perfect time to make Ina Garten Fresh Peach Cake.
I love peach season. Fresh from the orchard, peaches are a family tradition at our house. Every summer, we make the trip to the peach orchard. We enjoy fresh peaches and often stock our freezer for the fall and winter months.
I have not had time to go pick up peaches this year, but my daughter was able to make the trip for me. I am so glad that she did.
Over the weekend, when I was trying to decide what to make with some of the peaches, I remembered that Ina Garten had a recipe for peach cake that used fresh peaches.
I decided it was the perfect recipe to try for my Cooking with Ina series.
If you love peaches, this cake is a delicious treat!
What I have learned from my Cooking With Ina series is that I love Ina’s desserts. I have made some great meals using Ina’s recipes, but it is her desserts that have been my favorites so far in this challenge.
What I Changed
I made this recipe almost exactly as described in Ina Garten’s “How Easy Is That” cookbook.
I used regular salt instead of Kosher salt because I didn’t have Kosher salt.
I used Bob’s Red Mill 1 to 1 gluten-free flour blend for the gluten-free version.
My daughter has a nut allergy, so I made this cake to share with her, and I left the pecans out. It was great without the pecans, so feel free to make it with or without them.
Ingredients
- butter
- sugar
- eggs
- sour cream
- vanilla extract
- all purpose flour or Bob’s Red Mill 1 to 1 gluten free flour blend for gf version
- baking soda
- baking powder
- salt
- ground cinnamon
- fresh peaches
- pecans
Ina Garten Fresh Peach Cake
Ina Garten's Fresh Peach Cake is a rich and moist coffee cake like dessert.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar, divided
- 2 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Blend for gf version
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large peaches, peeled, pitted, and sliced or chopped
- 1/2 cup chopped pecans, ( optional, see note below)
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x9 baking pan. Set aside.
- In the bowl of an electric mixer, combine butter and 1 cup sugar. Beat for 3-4 minutes or until light and fluffy.
- Reduce the speed to low and add eggs one at a time.
- Add sour cream and vanilla and mix just until the batter is smooth.
- In a small bowl, combine flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients to the butter mixture, mixing on low just until combined.
- In a small bowl, mix the remaining 1/2 cup of sugar and the cinnamon.
- Spread half of the batter into the prepared pan.
- Place half of the peaches on top of the batter.
- Sprinkle about two thirds of the cinnamon mixture on top of the peaches.
- Carefully spread the remaining batter on top.
- Place the remaining peaches on top of the batter.
- Sprinkle with the remaining cinnamon sugar mixture and the pecans if using.
- Bake for 50-55 minutes, or until a toothpick put into the center comes out clean.
- Serve warm with ice cream or at room temperature.
Notes
I tested the gluten free version of this recipe with Bob's Red Mill 1 to 1 Gluten Free Blend, Other blends may work, but results may vary.
The original recipe calls for chopped pecans. I wanted my daughter, who is allergic to nuts, to be able to eat this so I left the pecans out. It still turned out great. So I think the pecans are optional..
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