Another delicious Ina Garten recipe.
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure 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 sliced
1/2 cup chopped pecans (I don't use the nuts)
Preheat the oven to 350 degrees. Grease a 9-inch square baking dish.
Beat the butter and 1 cup of sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. 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 (I put all the peaches in the middle), then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top (like I said I only put them in the middle), and sprinkle with the remaining sugar mixture and the pecans.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
It is delicious.
The first time I made it I put the peaches on top, but I like it better when I put all the peaches in the middle. I thought it kept it moister.
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