fresh peach cake

this cake was so good. i made it for one of our iverson dinners two nights ago and it was a big hit. 

recipe

1stick butter, room temperature

11/2c sugar

2eggs, room temperature

1c sour cream, room temperature

1tsp vanilla

2c flour

1tsp baking soda

1tsp baking powder

1/2tsp kosher salt

1tsp ground cinnamon

3 large peaches

1/2c chopped pecans

preheat oven to 350 degrees and grease a 9-inch square pan. beat the butter and 1c of the sugar for 3-5min on medium speed, until light and fluffy. then add the eggs, sour cream and vanilla. then the dry ingredients (flour, baking soda&powder and salt). mix until just combined. in a small bowl combine the remaining ingredients (cinnamon and 1/2c sugar). spread half the batter in the pan and top with a layer of  half the peaches then 2/3of the sugar mixture. spread the remaining batter on top, rest of the peaches, sugar and the pecans. bake the cake for 45-55minutes. 

before

after

i found this recipe in one of the bon appetit magazines and have been waiting to bake it ever since. its a barefoot contessa recipe so i knew i'd probably turn out. i made sure to have everything at room temperature before i started. i used salted butter and left the kosher salt out. it baked for longer than expected, at about 60minutes. its texture is more of a coffee cake than an actual cake cake. i served it with whipped cream, very good!