Peaches are one of my favorite summertime fruits, and with the fresh peach crop now gone until next summer, I’m really happy I took the time to freeze some just for making this wonderful dessert.
When I first made this cake, I followed the directions as written and used a 9 inch square baking pan. It was delicious, but reminded me more of a cobbler than a cake. The next time I baked it, I used a springform pan to see if there would be a difference. To my surprise, the cake rose much higher and was more like a coffee cake. Both were delicious, but I thought the springform pan made a prettier cake. I added some blackberries to the top and it was a huge hit.
It’s a delicious breakfast item with a cup of coffee, or equally as tasty as a dessert with either ice cream or my Kahlúa Whipped Cream:
Kahlúa Flavored Whipped Cream
Fresh Peach and Blackberry Cake
adapted from Ina Garten
- 1/4 pound (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar, divided
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4-5 large, ripe peaches, peeled, pitted, and sliced
- 1 cup fresh blackberries
- 1/2 – 3/4 cup chopped pecans
Preheat oven to 350 degrees. Spray springform pan with baking spray.
In bowl of electric mixer fitted with paddle attachment, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With mixer on low, add eggs, one at a time, then sour cream and vanilla, and mix until batter is smooth. In a separate bowl, sift together flour, baking soda, baking powder and salt. With mixer on low, slowly add dry ingredients to the batter and mix just until combined. In a small bowl, combine remaining 1/2 cup sugar and cinnamon.
Spread half of batter evenly 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 and berries (if using), and sprinkle with the remaining sugar mixture and pecans.
Bake cake for 60 – 70 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Ina’s recipe called for peaches only, but I had some beautiful organic blackberries on hand and added them to the top. Blueberries would be another great option! I used pecans, but if you prefer walnuts or another nut, by all means, use them or none at all!
I’ve also used non-fat Greek Yogurt in place of the sour cream with great results! Also, depending on the sweetness of your peaches, if desired, you could decrease the amount of sugar used.