One of the most delicious things I’ve eaten so far this year are the juicy, sweet peaches from my tree. And if that weren’t enough, my peach tree pumped out peaches at such a plentiful rate that I had to find other creative ways to eat peaches. Enter the Fresh Peach Cake. This thick, tender, fluffy, vanilla cake is layered and topped with fresh, ripe peaches, and the cinnamon sugar sprinkle adds a sweet crunch to the crust on top.
I was rich is peaches this year.
Peaches abound on top of the cake, but they’re also layered within the cake too.
Even people who claimed not to like peaches liked this Peach Cake.
Fresh Peach Cake
Makes one 9-inch square cake
(from Barefoot Contessa How Easy is That?)
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large or extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and thinly sliced (if you don’t fully peel the peaches, the skill will create an unappetizing greyish hue after baking. Also if the slices are too thick, they’ll sink too far into the cake batter.)
- Preheat the oven to 350°F.
- Grease a 9-inch square baking pan
- In the bowl of an electric mixer, beat the butter and 1 cup of 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.
- Add the sour cream and mix well.
- Add the vanilla and mix well.
- In a separate large bowl, stir 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 combined,
- In a small bowl, mix together 1/2 cup of sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Use a small offset spatula to spread the batter all the way to the edge of the pan.
- Top with half of the peaches, laying in single layer, evenly distributed.
- Sprinkle 2/3 of the sugar mixture on top.
- Spread the remaining batter on top.
- Arrange the remaining peaches on top.
- Sprinkle remaining sugar mixture.
- Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.
Two years ago, I lived in downtown Los Angeles among the hustle bustle of high-rise buildings and endless construction and traffic. My valiant efforts at growing herbs on my rooftop patio were constantly thwarted by the sooty layer of city grime that always covered my plants. So, when we moved to a house in the suburbs with a yard, high on my wish list was a garden of edibles including fruit trees. Fast forward to the present, and those fruit trees have produced their first crop. After eating more white nectarines in a month than I’ve previously eaten in a year, I decided to bake with them too. This Nectarine Upside-Down Cake takes everything good about nectarines and amps it up 100% with a caramelized layer of nectarines resting on top of a tender, vanilla-almond cake.
Even though the tree was small, the fruit was plentiful.
Tree-ripened, just picked, super sweet and juicy nectarines are a little slice of heaven.
Upside down cakes look so demure and unassuming in the pan…
But when you flip the pan over, the nectarine party is in full swing.
Nectarine Upside-Down Cake
Makes one 9-inch round cake
(adapted from Fine Cooking)
7 1/2 ounces (15 tablespoons) unsalted butter (3 tablespoons melted, 12 tablespoons softened; more for the pan)
3 tablespoons demerara or other raw sugar
4 to 5 nectarines, cut into wedges (you can keep the skin on)
6 3/4 ounces (1 1/2 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons kosher salt
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract or paste
1/4 teaspoon pure almond extract
- Position a rack in the center of the oven, and preheat the oven to 350°F.
- Butter the bottom and sides of a 9-inch round cake pan, and line the bottom with parchment paper.
- Pour the 3 tablespoons of melted butter into the pan, and tilt so that the butter covers the bottom.
- Sprinkle the demerara sugar evenly over the bottom.
- Lay the nectarine wedges over the bottom in snug concentric circles, starting from the edge. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the 12 tablespoons of softened butter and granulated sugar on medium speed until fluffy, about 3 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Add the vanilla and almond extracts.
- Reduce the speed to low and add the dry ingredients. Mix until just combined; the batter will be very thick.
- Use a silicone spatula to spread the batter over the nectarines, being careful not to move them. Smooth the top.
- Bake until the cake is dark brown on top and a toothpick inserted into the center comes out clean, about 45 minutes.
- Let the cake cool in its pan on a rack for 20 minutes, then run a knife around the edge and invert onto a cake plate. Remove the cake pan and parchment, and let the cake cool completely before serving.