Fresh Peach Cake

This is an Ina Garten recipe from the June 2011 Food Network Magazine.  It was so simple to make and I was told it was very good.  I made this cake for my sweetie and he graciously shared it with his co-workers today.  I already purchased more peaches on my way home from work to make another one later this week!

Ingredients:

• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 extra large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large ripe peaches, peeled, pitted and sliced
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment (I used regular beaters), beat the butter and 1 cup of the sugar for 3-5 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 just until combined.  In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
3. Spread half of the batter evenly in 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.  Serve warm or at room temperature.

Serves 8