My mom loves to buy fruit in bulk, and the rest of my family hates it. She gets so much, there is no way we can eat it all without some of it going bad. Because of this, I have a long list of recipes that call for fruit that is a little over ripe. I decided to bake something to give to a friend of the family for all his help with our duck carvings, and we had peaches that needed to be used. What a perfect combination for a peach cake. This cake is very easy and will send any hungry male in your house searching for the source of the cinnamon and peaches baking. My brother is calling me cruel because I won't let him eat any. I can always tell if something is good when my brother a.) starts searching the house for what is being baked and b.) tries to pluck the peaches off the top when I'm not looking. There are always benefits to having eyes in the back of your head.
This recipe works best when the peaches are soft, but normal or even frozen peaches work fine.
Ingredients:
1/4 pound room temperature butter
1 cup sugar
2 extra-large eggs
1/2 cup sour cream
1/2 cup yogurt
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 large or 5 small ripe peaches
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| Cream the butter and sugar for 3 minutes or until light and fluffy. |
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| Add the eggs, one at a time, on low speed. |
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| Add the sour cream, yogurt, and vanilla extract and mix until smooth. |
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| The mixture should look like this when done mixing. |
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| Sift together the flour, baking soda, baking powder, and salt in a seperate bowl. |
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| Add the flour mixture slowly to the butter, sugar, egg mixture until just combined. |
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| Place half the batter and layer half the sliced peaches ontop into a greased 8-inch baking pan. |
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| Layer the other half of batter and other half of peaches ontop. Sprinkle with the cinnamon and nutmeg. |
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| Bake for 45-60 minutes, or until a toothpick comes out of the center clean, at 350F and let cool on a cooling rack. |
Ingredients:
1/4 pound room temperature butter
1 cup sugar
2 extra-large eggs
1/2 cup sour cream
1/2 cup yogurt
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 large or 5 small ripe peaches
Instructions:
1.) Preheat oven to 350 F. and grease an 8-inch baking pan.
2.) Cream butter and sugar together for 3 minutes or until light and fluffy.
3.) Add the eggs, one at a time, and beat on low speed.
4.) Add the sour cream, yogurt, and vanilla. Mix on low speed until smooth.
5.) Sift the flour, baking soda, baking powder, and salt in a seperate bowl.
6.) Add the dry ingredients to the wet ingredients slowly on low speed. Mix until just combined.
7.) Peel, pit, and slice the peaches.
8.) Add half the batter to the pan and smooth the top. Add half the sliced peaches. Repeat with the other half of the batter and peaches.
9.) Sprinkle the top with cinnamon and nutmeg.
10.) Bake for 45-60 minutes, or until a toothpick comes out of the center clean.
11.) Let cool on a cooling rack.
Enjoy warm or room temperature.
