Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

This recipe, one of Ina Garten's best desserts, calls for ripe, fresh peaches. The cake also features tart sour cream, aromatic cinnamon, and crunchy walnuts.

Ingredients:

• 110 g unsalted butter at room temperature
• 1.5 cups of sugar, in portions
• 2 eggs, category CB, at room temperature
• 1 cup sour cream at room temperature
• 1 teaspoon natural vanilla extract
• 2 cups premium wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 tsp coarse salt
• 1 teaspoon ground cinnamon
• 3 large ripe peaches (peeled, pitted and sliced)
• 1/2 cup chopped walnuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, sugar, eggs, sour cream, vanilla extract, premium flour, cinnamon, peaches, walnuts

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Preparation:

Step 1
• Preheat oven to 180°C. Grease a 23x23 cm square baking pan.
Step 2
• In the bowl of an electric mixer fitted with a pastry brush, beat the butter with 1 cup of sugar on medium-high speed for 3-5 minutes, until light and fluffy. Reduce the mixer speed to low and beat in the eggs one at a time, then the sour cream and vanilla extract. Mix until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients to the dough and mix. In a small bowl, combine the remaining 1/2 cup of sugar and the cinnamon.
Step 3
• Spread half the batter into the pan. Place the peach halves on top and sprinkle with 2/3 of the sugar mixture. Spread the remaining batter on top, top with the remaining peaches, and sprinkle with the remaining sugar mixture and walnuts.
Step 4
• Bake the cake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Votes: 7