Hey there, foodie fam! Today, we’re baking up a delicious Peach Cake with Cinnamon and Pecans that’s gonna make your kitchen smell amazing and your taste buds do a happy dance
This cake is super moist, full of juicy peaches, and topped with a crunchy cinnamon-pecan topping. Ready? Let’s do this
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 2 cups fresh peaches (peeled and diced, or use canned if you gotta!)
For the Topping:
- ½ cup chopped pecans
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp butter (melted)
Directions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy cleanup. 🍑
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This is your dry mix. 🥣
Cream the Butter & Sugar: In another bowl, beat together the softened butter and sugar until it’s fluffy and light. Add the eggs one at a time, then mix in the vanilla extract. 🎂
Combine: Add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Fold in the diced peaches gently. 🍑
Make the Topping: In a small bowl, mix together the pecans, brown sugar, cinnamon, and melted butter until it’s crumbly. It’s gonna be so good! 😋
Bake: Pour the batter into the prepared pan and sprinkle the pecan topping evenly over the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy! This cake is awesome with a scoop of vanilla ice cream. 🍦