Fresh Peach Cake

One of my favorite things about summer is all the good fruit we get to eat! Peaches and nectarines being one of my very favorite. I'm all about desserts that involve fruit too. I'd much rather have a pie, cobbler or fruit based dessert than chocolate any day. Unless, it's fruit and chocolate... then I'm toast.

I made this for a family BBQ over the weekend and it was a huge hit! It's like a combination between a cobbler and a cake. Serve with some whipped cream or vanilla ice cream and you've got it made.

Fresh Peach Cake

Adapted from The Food Network Magazine

Ingredients

1/4 lb butter, at room temperature (1 stick)

1 1/2 c sugar

2 large eggs, at room temperature

1 c sour cream, at room temperature

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

3 large ripe peaches, peeled, pitted and sliced

1/2 c chopped pecans (or any nut you like)

Directions

Preheat oven to 350 degrees. Grease a 9-inch square baking pan. (I don't have 9 inch sq, so I used a random one I had).

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar for 3-5 minutes on medium-high speed, until light and fluffy. With the mixture 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 salt. With the mixer on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining sugar and 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 remaining peaches on top and sprinkle with the rest of the cinnamon sugar mixture and pecans.

Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean (mine took about 60 min).

Enjoy!