Sour Cream Peach Cake
Makes 8 servings. Recipe is from “Peaches, a Savor the South Cookbook” by Kelly Alexander, who says, “This is a moist and very simple cake, a great one to bake with a kitchen-curious kid, made slightly more elegant thanks to slices of fresh peaches sandwiched between its rich layers. It’s an excellent finish to a backyard barbecue or a light summer lunch, but it can also be a decadent breakfast during peach season.”
1 stick unsalted butter, at room temperature
11/2 cups sugar, divided
3 large eggs
1 cup sour cream
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. cinnamon
3 large peaches, peeled, pitted and sliced
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
2. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar for 3-5 minutes. on medium-high speed until light and fluffy. With the mixer 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 just until combined. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon.
3. 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 the remaining peaches on top of that, and sprinkle with the remaining sugar mixture.
4. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Transfer to a rack to cool for at least 20 minutes. Cut into squares and serve warm or at room temperature topped with whipped cream or a favorite ice cream if you like.