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Fresh Peach Cake

  • Total Time: 1 hour 45 minutes
  • Yield: 8 1x


  • 1 stick unsalted butter, room temperature
  • 1 ½ cups granulated sugar, divided
  • 1 cup sour cream
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon, divided
  • 3 large, ripe, yellow peaches, pitted, peeled, and sliced pretty thinly
  • ½ cup pecans, untoasted (I don’t like to chop them)


  1. Preheat oven to 350 degrees F. Butter a 9-inch round cake pan. Line the bottom with parchment. Butter the parchment.
  2. In a medium bowl, stir together flour, baking powder, baking soda, salt, ginger, and 1 teaspoon of cinnamon.
  3. In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. I did this by hand, but a hand of stand mixer would also work. Add the eggs one at a time until fully incorporated. Add the sour cream and vanilla. Mix to combine before adding the flour mixture. Stir to combine.
  4. In a small bowl, mix together remaining ½ cup sugar and 1 teaspoon cinnamon.
  5. Pour half the batter into the prepared pan. Spread evenly. Place half the peaches and 2/3 of the cinnamon mixture over the batter. I like to fan the peaches in a pattern, but anything will do. Pour the remaining batter over the peaches. Place the rest of the peaches on top, again I like to do it in a fan pattern. Sprinkle the pecans evenly over the top of the cake, pressing some gently into the batter, and keeping them away from the sides of the pan as much as possible – they have a tendency to burn. Sprinkle the rest of the cinnamon mixture over the top.
  6. Place foil on the oven rack below the rack you are baking the cake on, as some of it may bake over. Bake the cake 65-75 minutes, rotating halfway through if necessary and tenting if necessary, until a toothpick inserted in the middle comes out with only a few moist crumbs. Serve warm (it’s really good warm) or at room temperature. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. For ¼ of the cake thaw at room temperature for several hours or in a 350 degree F oven wrapped in parchment for 25-30 minutes until warmed through. Bigger pieces of cake will take longer to thaw.


Recipe adapted from Ina Garten

  • Prep Time: 30 mins
  • Cook Time: 75 mins