When I came across this recipe I practically ran to the kitchen to begin making it. I took out a stick of butter, 2 eggs and buttermilk to bring them to room temperature. Since my little guy was asleep, I couldn’t make it to the store to get the one ingredient I lacked…fresh peaches. So I used…canned peaches. Did you just cringe? I’m embarrassed, especially when there are fresh, juicy peaches available about a mile from my house. While I am sure fresh peaches would have been better, the cake still turned out wonderfully. That means you can make this in the dead of winter, when peaches aren’t so abundant.
Thanks to Ina Garten, one of my favorite Food Network people, for this recipe. Her recipe calls for sour cream, which I did not have. I substituted 3/4 cup of buttermilk and 1/3 cup softened butter. I think it would have been fine to use 1 cup of buttermilk without the additional butter.
This cake can be eaten for dessert with a scoop of vanilla ice cream, or for breakfast. Enjoy!
Cinnamon Sugar Peach Cake
Courtesy of Ina Garten, foodnetwork.com
- 1/2 cup + 1/3 cup of softened butter
- 1 cup + 1/2 cup sugar
- 2 eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 large can of peaches, drained and rinsed
- 1/2 cup pecans
- Preheat the oven to 350° F. Grease a 9-inch-square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the all the butter and 1 cup 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 buttermilk 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 sugar and the 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 the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.