Tuesday, September 24, 2013

Fresh Peach Cake

     I have never tried a recipe from Ina Garten that I didn't like and her Fresh Peach Cake is no exception.  It may seem complicated but once you mix the batter, it's just a matter of lighting your coals and layering the cake in your oven.  In my 10 inch dutch oven the cake baked for 45 minutes with 10 coals around the base of the oven, 15 around the outside of the lid and 4-5 placed evenly in the center.  I was yakking on the phone while it was baking and lost track of the time, but I would suggest checking it after 30 minutes to make sure it's not browning too quickly.  Since it does rise a bit, you may have to rotate the lid halfway during cooking time.  Treat yourself to a warm slice, ripe juicy peaches make this buttery cake very moist and deliciously sweet. 

Fresh Peach Cake
1/4 lb (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
3-4 large, ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In small bowl, combine 1/2 cup sugar and cinnamon; set aside.
     In large bowl, using electric mixer, beat the butter and remaining 1 cup of sugar for 3 to 5 minutes, until light and fluffy.
     With mixer on low, add the eggs, one at a time, then the sour cream and vanilla; mix until batter is smooth.'
     In separate bowl, sift together the flour, baking soda, baking powder and salt.
     With mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
     Spread half of the batter evenly in prepared dutch oven.
     Top with half the peaches, sprinkle with two-thirds of the cinnamon-sugar mixture.
     Spread the remaining batter on top, arrange the remaining peaches on top.
     Sprinkle with remaining cinnamon-sugar mixture and the pecans.
     Bake at 350 degrees for 40-45 minutes or until tester inserted in the center comes out clean.
     Allow to cool in dutch oven for 30 minutes before lifting out with parchment paper.
     Serve warm or at room temperature.

Layer batter, peaches and cinnamon-sugar mixture in
parchment lined oven

Bake at 350 degrees for 40-45 minutes, rotating
lid halfway

Let cool for 30 minutes before lifting from oven



  1. made this last night - must say it was the tastiest part of dinner