I managed to make one more peach recipe before the season was over. Nothing better than fresh peaches, but I guess I say that about everything when it is in season. This is a Barefoot Contessa recipe which I received in an email and it sounded very simple and easy to make.
Sometimes I look at the comments following a recipe (one benefit of the internet) just to get an idea of the experiences of other cooks. Ina’s recipe received many positive comments but there were some who had trouble with this peach cake. Such as; it overflowed, did not cook in the middle, cooked it for 35 minutes more and it still was not done. Personally, I have never made any recipe of Ina’s that did not turn out. I have mentioned in the past that I own all of her 9 cookbooks, receive the Food Network Magazine, watch the Food Network Channel in addition to receiving emails of recipes from chefs.so I feel I am very familiar with her cooking.
There were some suggestions such as leave out the baking soda (so it would not overflow), mix the peaches and nuts in with the batter. I thought about the negative remarks as well as the positive. Baking pans can make a difference in how a cake bakes. I have good quality bakeware and for me this cake baked perfectly. Also, ovens are definitely different and should be taken into consideration.
The only thing I did differently was to place a sheet pan lined with foil to preheat along with the oven. I’m not sure if this made a difference but I will do this every time I make this recipe. I mean, why not? The cake did not even come close to spilling over and it might have helped it cook thoroughly and evenly.
Fresh Peach Coffee Cake
- 1/4 lb. (1 stick) unsalted butter, at room temperature
- 1-1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature (see comment below)
- 1 cup sour cream, at room temperature (interesting – I have never done that before)
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. cinnamon
- 3 large, ripe peaches, peeled, pitted and sliced
- 1/2 cup pecans, chopped
Preheat the oven to 350°F. Grease a 9-inch square pan.
In your stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 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 continue to 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.
Spread half of the batter evenly in the pan. Top with half of the peaches (instead of slices I chopped them up into pieces), then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches (I used slices) 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. In my oven the cake took 55 minutes and it was cooked perfectly.
Comment: Ina always uses extra-large eggs – I read recently that she uses this size of egg because they are a better buy. Okay, so what is the difference between extra large and large in terms of volume?
- Medium – 3 tbsp. or 1.5 liquid ounces
- Large – 3-1/2 tbsp. or 1.75 liquid ounces
- Extra-large – 4 tbsp. or 2 liquid ounces
- Jumbo – 4-1/4 tbsp. or just over 2 liquid ounces
I always buy extra-large for her recipes and use the extra eggs in frittatas or the like. Large would be fine to use instead and not change the quality of this recipe.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/09/03/fresh-peach-cake/
I heard the party at Fiesta Friday could use a good peach dessert (or as a coffee cake for breakfast) so I am hurrying along to bring a couple pans of this moist, fresh and delicious treat. Angie, Kaila and Jenny have started the party so do come join in the fun 🙂