Categories: Dessert

Ingredients

• 1/4 lb. (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 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 tsp. ground cinnamon
• 3 large, ripe peaches, peeled, pitted, and sliced
• 1/2 cup chopped pecans

Directions

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.

2. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3-5 minutes on medium-high speed, until light and fluffy. 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.

3. Spread hlaf of the batterevenly 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.

4. Bake the cake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Can serve with a scoop of ice cream.

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