We are having an extra amount of company, this Shabbos (Sabbath) which means I do additional baking. I have Ina's book, How Easy is That? I was sitting at the table with a cup of coffee and I landed on the page with this recipe. I just knew the coffee would be that much better with a piece of cake. This also is another dessert recipe to use for Ina Fridays. Please do join us.
Fresh Peach Cake (adapted) Barefoot Contessa How Easy Is That?
1½ cups sugar, divided
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups gluten-free flour
1 teaspoon baking soda
zest from 1 orange and 1 lemon (I left this out of the apple crisp and was not going to let it go to waste.)
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
Mix the oil and 1 cup of the sugar until light and fluffy. Add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
Spread half of the batter evenly in the 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.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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