Peach and Pecan Cake
A delicious cake filled with peaches, and topped with crunchy cinnamon/sugar pecan topping. This cake is best with fresh peaches, but you can always substitute frozen if you want. No greasing or flouring of the pan is necessary and the cake pops right out! That's the USA Pan difference!
Bake Time: 45-55 minutes
Serving Size: 9-12 servings
Featured Bakeware:
USA Pan ® Rectangular Cake Pan
Ingredients
1 stick softened butter1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 large peaches, peeled, pitted and sliced
1/2 cup chopped pecans
Recipe Instructions
Preheat your oven to 350 degrees Beat the butter and 1 cup of the sugar on medium-high until light and fluffy. Add the eggs in and mix well. Then, add the sour cream and vanilla and mix until smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the batter on low until just combined. In a small bowl, combine the remaining 1/2 c sugar and cinnamon. Set aside. Spread half of the cake batter into the bottom of your USA Pan 9 x 9 " square pan. Top this with half of the sliced peaches and two-thirds of the cinnamon-sugar. Top with remaining batter. Then, spread the rest of the peaches on top. Sprinkle with remaining cinnamon sugar and chopped pecans. Bake for 45-55 minutes, until cake is done. Remove to cooling rack. Cake can be served warm or after it has cooled to room termperature.