Ingredients
1 lb peaches, fresh and ripe, peeled, pitted, sliced, and divided (3 to 5 peaches)
¼ lb unsalted butter, at room temperature
2 cups all-purpose flour
1½ cups granulated sugar, divided
½ cup pecans, roasted and coarsely chopped
1 cup sour cream, or yogurt
2 eggs, at room temperature
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract, peach extract, or peach schnapps
½ tsp salt
cooking spray
Preparation
Preheat your oven to 350 degrees F. Grease a 9-inch springform baking tin with cooking spray. Set aside.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt then set aside.
In a small bowl, stir to combine ½ cup of sugar and cinnamon then set aside.
In a mixing bowl attached to a hand beater, cream together butter and your remaining sugar for roughly 5 to 7 minutes until it becomes pale and light.
Add sour cream or yogurt, eggs, and extract or peach schnapps then continue creaming.
Fold your sifted flour mixture into your wet batter until evenly incorporated. Then pour half of your cake batter into your greased baking tin.
Place half of your peaches on top of your cake batter, then sprinkle with ⅔ of the cinnamon and sugar mixture.
Pour the remaining cake batter to cover the peaches, then place your remaining peaches on top.
Lastly, sprinkle your pecans on top, followed by the remaining cinnamon sugar.
Bake for roughly 45 minutes or until your cake tester comes out clean.
Once baked, transfer your cake onto your cooling racks and allow it to cool completely at room temperature.
Once it has cooled down, remove the springform brace. Portion accordingly, serve with whipped cream or any ice cream scoop of your choice, and enjoy!
