Ina Garten Fresh Peach Cake Recipe

This Ina Garten Fresh Peach Cake Recipe is a moist and spiced dessert, which includes fresh peaches and sour cream. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

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Ina Garten Fresh Peach Cake Ingredients

• ¼ pound (1 stick) unsalted butter, softened
• 1½ cups granulated sugar, divided
• 2 large eggs, at room temperature
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3–4 fresh peaches, peeled, pitted, and sliced

How To Make Ina Garten Fresh Peach Cake

1. Preheat and prep pan: Preheat oven to 350°F. Grease and flour a 9-inch round springform pan.
2. Cream butter and sugar: In a large bowl, beat softened butter with 1 cup of sugar until light and fluffy.
3. Add wet ingredients: Beat in eggs one at a time. Mix in sour cream and vanilla until smooth.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Slowly add to the wet mixture and stir until just combined.
5. Prepare the peaches: In a bowl, toss peach slices with remaining ½ cup sugar, cinnamon, and nutmeg.
6. Assemble the cake: Spread half the batter into the pan. Top with half the peaches. Add the rest of the batter, then arrange the remaining peaches on top.
7. Bake the cake: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Cool in the pan for 10 minutes, then remove the sides. Serve warm or at room temperature.

Recipe Tips

• Can I use canned or frozen peaches?
  Fresh peaches are best, but you can use well-drained canned or thawed frozen peaches when out of season.
• How to tell when the cake is done:
  Insert a toothpick into the center—if it comes out clean or with dry crumbs, it’s ready.
• What kind of pan should I use?
  A 9-inch springform pan works best for easy removal and a pretty presentation.
• Can I make this ahead of time?
  Yes, bake the day before and store at room temperature. It also freezes well.
• Can I add nuts?
  Yes, try folding in ½ cup of chopped pecans or walnuts for extra texture.

What To Serve With Fresh Peach Cake

This summery cake is perfect on its own or with a light topping. Try pairing with:

• Whipped cream or crème fraîche
• A scoop of vanilla or peach ice cream
• A drizzle of caramel sauce
• Fresh mint leaves for garnish
• Hot coffee or iced tea

How To Store Fresh Peach Cake

Room Temperature: Store covered at room temp for up to 2 days.
Refrigerate: Keep in the fridge for up to 4 days—warm slightly before serving.
Freeze: Wrap tightly and freeze slices for up to 2 months. Thaw overnight in the fridge.

Peach Cake Nutrition Facts (Estimated per serving)

• Calories: ~350
• Carbohydrates: ~45g
• Fat: ~16g
• Saturated Fat: ~9g
• Sugar: ~28g
• Protein: ~5g
• Fiber: ~2g

Nutrition information is estimated and may vary based on ingredients and serving sizes.

FAQs

Can I skip peeling the peaches?
Yes, if you prefer a more rustic texture, you can leave the skin on.

What can I substitute for sour cream?
Use full-fat Greek yogurt or plain yogurt as a 1:1 substitute.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.

Do I need to adjust baking time for glass or dark pans?
Yes, reduce the temperature by 25°F or start checking doneness 5–10 minutes early.

Why is my cake too moist or dense?
Avoid overmixing the batter, and make sure the peaches aren’t overly juicy or watery.

Try More Recipes:

• Ina Garten Gingerbread Cake Recipe
• Ina Garten Chocolate Chunk Blondies Recipe
• Ina Garten Lemon Icebox Cake Recipe