Categories: cake
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup sugar, divided use
- 2 eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 3 large, ripe peaches, peeled, pitted and sliced
- 1/2 cup chopped pecans
Directions
- Heat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a mixing bowl, beat the butter and 2 cup of the sugar on medium-high speed until light and fluffy, about 3 to 5 minutes. With the mixer on low, add the eggs, one at a time. Add the sour cream and vanilla, and mix
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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 1/2 cup of sugar and cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with the remaining sugar mixture and the pecans.
- Bake 45 to 55 minutes, until a wooden pick inserted near the center comes out clean. Serve warm or at room temperature.