Mohamed Shili This scrumptious Ina Garten Peach Cake is prepared using peaches, all-purpose flour, unsalted butter, granulated sugar, and eggs. This Peach Cake recipe is a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ina Garten Peach Cake Ingredients
- 2 cups fresh ripe peaches peeled, pitted and sliced or chopped (400g/2 to 3 peaches)
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened (170g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- ¼ cup sour cream at room temperature (60g)
- 1 tablespoon vanilla extract
How To Make Ina Garten Peach Cake
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). While waiting, generously butter or spray a 9-inch cake pan to prevent sticking.
- Mix Dry Ingredients: Grab a medium bowl and combine the flour, baking powder, and salt. This mix ensures your cake rises perfectly and tastes just right.
- Cream the Butter and Sugar: In a larger bowl, start whipping the butter until it’s soft and creamy. Gradually add the granulated sugar and continue whipping until the mixture is light and fluffy.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, thoroughly mixing after each addition to incorporate air and volume. Blend in the sour cream and vanilla extract for that rich, creamy texture and flavor.
- Combine Wet and Dry Mixes: Slowly stir the dry ingredients into the wet mix. Be gentle to keep the air in the batter. Fold in most of the chopped peaches, reserving some for the topping.
- Assemble and Bake: Pour the batter into the prepared cake pan. Scatter the remaining peach slices on top of the batter. If you’re feeling a bit extra, sprinkle a light layer of sugar over the peaches for a caramelized finish.
- Baking Time: Slide the pan into the oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. This tells you your peach cake is perfectly baked.
- Cool and Serve: Let the cake cool in the pan for about 30 minutes. This patience pays off as it helps in setting the cake, making it easier to slice. Serve warm or at room temperature, maybe with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Tips
- Pre-slicing peaches: Slice your peaches and let them sit in a sieve over a bowl for about 10 minutes to drain excess juice, which can make the batter too wet.
- Butter paper lining: Line your cake pan with parchment paper and lightly butter the paper itself for an easy release without any cake sticking to the pan.
- Sugar dusting for topping: Before baking, lightly dust the peach slices on top of the cake with fine sugar to create a pleasantly crisp, caramelized top.
- Test doneness effectively: Instead of a toothpick, use a digital thermometer; the cake is done when the internal temperature reaches 210°F (99°C).
What To Serve With Peach Cake
Serve your delightful Peach Cake with lemon sorbet, raspberry coulis, mint whipped cream, almond brittle, and Earl Grey tea ice cream for a unique and refreshing dessert experience.
You can also pair this cake with honey yogurt sauce, and pistachio dust for those who appreciate a subtle yet distinct accompaniment.
How To Store Peach Cake
To Refrigerate: Store the Peach Cake in an airtight container to maintain freshness. Place it in the coldest part of your refrigerator. It stays fresh and moist for up to 5 days when stored properly.
To Freeze: Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. This method keeps it fresh for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
My peaches aren’t quite ripe yet, can I still use them?
Not ideally. Ripe peaches are key to the best flavor and texture. Unripe peaches will be tart and won’t have the same sweetness that makes this cake so delicious.
If your peaches are a little firm, try leaving them at room temperature on your counter for a day or two to ripen.
I don’t have sour cream, is there a substitute?
No problem! You can substitute sour cream with an equal amount of plain yogurt or buttermilk. Both will add a touch of tang and moisture to the cake, just like sour cream.
If you don’t have either of those on hand, you can try making a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1/4 cup of milk. Let it sit for 5 minutes before using.
Ina Garten Peach Cake Nutrition Facts
- Calories: 388kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 96mg
- Sodium: 253mg
- Potassium: 106mg
- Fiber: 1g
- Sugar: 29g
Try More Ina Garten Peach Recipes:
Ina Garten Peach Cake
Description
This scrumptious Ina Garten Peach Cake is prepared using peaches, all-purpose flour, unsalted butter, granulated sugar, and eggs. This Peach Cake recipe is a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ina Garten Peach Cake Ingredients
How To Make Ina Garten Peach Cake
- Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). While waiting, generously butter or spray a 9-inch cake pan to prevent sticking.
- Mix Dry Ingredients: Grab a medium bowl and combine the flour, baking powder, and salt. This mix ensures your cake rises perfectly and tastes just right.
- Cream the Butter and Sugar: In a larger bowl, start whipping the butter until it’s soft and creamy. Gradually add the granulated sugar and continue whipping until the mixture is light and fluffy.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, thoroughly mixing after each addition to incorporate air and volume. Blend in the sour cream and vanilla extract for that rich, creamy texture and flavor.
- Combine Wet and Dry Mixes: Slowly stir the dry ingredients into the wet mix. Be gentle to keep the air in the batter. Fold in most of the chopped peaches, reserving some for the topping.
- Assemble and Bake: Pour the batter into the prepared cake pan. Scatter the remaining peach slices on top of the batter. If you’re feeling a bit extra, sprinkle a light layer of sugar over the peaches for a caramelized finish.
- Baking Time: Slide the pan into the oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. This tells you your peach cake is perfectly baked.
- Cool and Serve: Let the cake cool in the pan for about 30 minutes. This patience pays off as it helps in setting the cake, making it easier to slice. Serve warm or at room temperature, maybe with a dollop of whipped cream or a scoop of vanilla ice cream.
