đThis Fresh Peach Cake is inspired by Ina Garten original version. Try it with whatever you have ...
đThis Fresh Peach Cake is inspired by Ina Garten original version. Try it with whatever you have in your fridge. You can use sour cream, Greek yogurt or ricotta. Ricotta gives it a moist, denser texture. Make sure to rub the lemon zest with the sugar to release the natural oils and brown the butter for an extra wow! @Sur La Table kitchen tools link https://thekitchentable.surlatable.com/a/alissa.m #TasteOfSummerTable ## #TheKitchenTable RECIPEđ Ingredients: 1/4 pound (1 stick) browned butter, softened at room temperature (not melted) 1 1/2 cups sugar, divided (1 cup rubbed with zest of 1/2 a lemon) 2 large eggs, at room temperature 1 cup sour cream, may use yogurt or ricotta, drained of excess liquid, room temperature 1 teaspoon pure vanilla extract or vanilla bean paste 1/2 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt, (omit if using salted butter) 1 teaspoon ground cinnamon Dash fresh grated nutmeg, optional but yummy 4 large ripe peaches, peeled, pitted and sliced 1/2 cup chopped pecans or pistachios Directions: 1 Preheat the oven to 350 °F. Grease a 9-inch square baking pan or line pan with parchment paper. You may also use a 9-inch springform pan lined with parchment. 2 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter & 1 cup of the sugar rubbed with lemon zest for 3-5 minutes on medium-high speed, until light and fluffy. Add the eggs, one at a time, then the sour cream/yogurt/or ricotta and vanilla, & almond extract, mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar with cinnamon and fresh grated nutmeg. 3 Spread half of the cake batter evenly in the pan. Top with half of the sliced peaches, then sprinkle with half of the sugar mixture. Spread the remaining batter on top, arrange the remaining peach slices on top and sprinkle with the remaining sugar mixture and chopped pecans/pistachios. 4 Bake the cake for 45-60 minutes, or until a toothpick inserted in the center comes out clean and internal temperature is 205 degrees. (Baking time varies and depends on type of pan used and ricotta seems to add a few minutes to baking time) Enjoy warm or at room temperature.
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