I love a cake made with fresh fruit, especially during the summer when berries and stone fruits are bursting with flavor. Upside-down cakes are an easy way to combine a fluffy cake with sweet fruit topping, as seen here in my Peach Upside-Down Cake from a few years ago. For a recent dinner party, I decided to try out this recipe from domestic goddess Ina Garten. Layered with fresh peaches and topped with cinnamon, sugar and pecans, this coffee-cake-style treat is great for dessert or brunch. I served it with fresh whipped cream for my guests, and with Greek yogurt the next morning for breakfast.
Fresh Peach Cake
adapted from Ina Garten
1/4 lb (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1/4 cup golden brown sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
4 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees. Grease a 9 or 10-inch springform pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cu of the sugar for 3 to 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 until just combined. In a small bowl, combine the remaining 1/4 cup sugar with the brown 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 and sprinkle with the remaining sugar mixture and the pecans.
4. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool on a wire rack before removing the sides of the pan and sliding onto a serving platter. Serve warm or at room temperature.