If I had to make a dessert that my guests might think I worked all day on, this would be the one. It’s sweet with a kiss of saltiness from the pistachios on the top. The cake is so moist, and I will tell you my secret for that in a minute. I start with making the batter.
In an electric mixer with the paddle attachment I add in room temperature unsalted butter with the mixer on low. To that I add the sugar and turn the mixer up to med speed for about 3-4 minutes until the butter is light and fluffy. Next some good vanilla and two room temperature eggs, one at a time. I let that mix together for a minute before adding in room temperature sour cream and my secret ingredient, ricotta cheese. Let that all combine before the dry ingredients go in. Now for the dry I have flour, baking powder, baking soda, and Kosher salt that I’ve sifted together in a bowl. I slowly add the dry ingredients to the wet until just combined, then I turn the mixer off. You don’t wont to over mix the ingredients once the dry has been added to the wet. Remove the paddle attachment and scrape as much batter off the paddle as possible. You want all that delicious batter for the cake.
Next I’ve peeled, cored and then sliced five peaches that I’ve got sitting in a bowl. I also have another bowl with cinnamon sugar that I mixed together. Using a 9 x 9 pan that I’ve buttered really well, so that the cake will come out easily, I add half the batter to the bottom of the pan, like you see in the picture below.
Using an off set spatula, I spread the one half of the batter out evenly.
After laying the first half of the sliced peaches onto the batter, I sprinkle them with a dusting of the cinnamon sugar that I made. Next I add in the second half of the batter and spread that over the sliced peaches and lay the rest of the slice peaches, pressing them gently down slightly into the batter. Once more with the rest of the cinnamon sugar, really sprinkling it all over every part of the cake. Finally I top the peach cake with chopped pistachios. I set this in the frig for about 15 minutes to let it rest and then I preheat my oven to 350 degrees. After 45-50 minutes if a tooth pick comes out clean, the cake is ready to let cool completely, before cutting.
Prep Time; 15 minutes
Yields: 6 servings
Cooking Time: 45-50 minutes
Bake: 350 degrees for 45-50 minutes
1/4 pound of room temperature butter ( 1 stick)
1-1/2 cups of granulated sugar ( 1/2 a cup reserve for cinnamon sugar)
1 tablespoon of good vanilla extract
4 ounces of room temperature sour cream
4 ounces of room temperature ricotta cheese
2 large room temperature eggs
2 cups of sifted all purpose flour
1 teaspoon of sifted baking powder
1 teaspoon of sifted baking soda
1 teaspoon of sifted Kosher salt
1 teaspoon of ground cinnamon
Directions: Place wet ingredients into mixer first as stated above, approx. 3-4 minutes to make the butter and sugar mixture light and fluffy. To that add the rest of the wet ingredients, vanilla, eggs, sour cream, ricotta cheese. until it’s all well combined. Next add the sifted dry ingredients, flour, salt, baking powder, and baking soda, slowly, Once, just combined, the mixer off. Spread 1/2 of the batter into a buttered 9 x 9 pan. Lay the half of the sliced peaches on top, sprinkle with cinnamon sugar. Now add the other half of the batter, spread that evenly over the first layer, add the other half of the sliced peaches. Press these peaches down slightly into the batter. Add the rest of the cinnamon sugar all over the top. Finish with the chopped pistachios. Bake at 350 degrees for 45-50 minutes until cake tester comes out clean. Let the cake cool completely before cutting.