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Ina Garten Fresh Peach Cake

Ina Garten Fresh Peach Cake recipe
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This rustic, moist cake features sweet, ripe peaches baked into a tender, buttery crumb with a hint of cinnamon. The brown sugar topping creates a delightful caramelized crust that contrasts beautifully with the soft fruit interior. Perfect for summer gatherings, it’s best served warm with a dollop of whipped cream or vanilla ice cream.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour, sifted (plus 1 tbsp for dusting peaches)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 lbs ripe peaches (about 3–4 medium), peeled, pitted, and sliced into 1/2-inch thick wedges
  • For the Topping:
  • 1/3 cup light brown sugar, packed
  • 1/4 cup all-purpose flour
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into small cubes
  • 1/4 tsp ground cinnamon
  • Pinch of kosher salt
  • For Serving (Optional):
  • Whipped cream or vanilla ice cream

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. This ensures even heating and prevents sticking, which is crucial for a delicate fruit cake. Allow the butter to soften fully at room temperature for about 30 minutes; cold butter won’t cream properly with the sugar.
  2. In a medium bowl, whisk together 1 1/2 cups of sifted flour, baking soda, baking powder, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of cinnamon. Sifting aerates the flour, leading to a lighter crumb. Set this dry mixture aside. In a separate small bowl, toss the sliced peaches with the remaining 1 tablespoon of flour until lightly coated. This thin layer absorbs excess peach juice and prevents it from sinking to the bottom during baking.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened 1/2 cup of butter and granulated sugar on medium-high speed for 3-4 minutes, until pale, fluffy, and almost white. Scrape down the sides of the bowl halfway through. Proper creaming incorporates air, which is essential for the cake’s rise and texture. The mixture should feel light when rubbed between your fingers.
  4. With the mixer on low speed, add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated. Scrape the bowl again. Add the vanilla extract and mix briefly. Room temperature eggs emulsify better with the butter, preventing the batter from breaking or curdling, which would result in a dense cake.
  5. Alternate adding the dry flour mixture and the sour cream to the butter mixture. Begin and end with the dry ingredients, adding in three parts. Mix on low speed just until combined after each addition, about 10-15 seconds. Overmixing at this stage develops gluten, making the cake tough. The batter will be thick and smooth.
  6. Gently fold the floured peach slices into the batter using a rubber spatula until evenly distributed. Be careful not to crush the fruit. Pour the batter into the prepared cake pan and spread it into an even layer with an offset spatula. The thick batter will hold the peaches in suspension.
  7. Make the streusel topping: In a small bowl, combine the brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Cold butter creates a flaky, crisp topping.
  8. Sprinkle the streusel topping evenly over the cake batter. Do not press it down. Bake on the center rack of the preheated oven for 40-50 minutes. Start checking at 40 minutes; the cake is done when a toothpick inserted into the center (avoiding a peach piece) comes out clean, the top is golden brown, and the edges pull slightly away from the pan.
  9. Place the cake pan on a wire cooling rack and let it cool for at least 30 minutes. This allows the structure to set; cutting into a hot cake will cause it to crumble. After cooling, run a knife around the edge of the pan to loosen it. Invert the cake onto a plate, remove the parchment, then invert again onto a serving platter so the streusel is on top.
  10. Serve the cake warm or at room temperature. Slice using a serrated knife with a gentle sawing motion to preserve the crumb. For the best experience, serve with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream, which complements the warm peaches and cinnamon.

Notes

Storage: Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. The cake can be frozen for up to 2 months; wrap individual slices in plastic wrap and then aluminum foil before freezing. Reheating: To restore freshness, warm individual slices in a 300°F / 149°C oven for 10-12 minutes, or microwave for 15-20 seconds. Use ripe but firm peaches for the best texture; overly soft peaches will release too much liquid.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-fresh-peach-cake/