This is what happens when you don’t pay attention – not what the Contessa wrote but close enough – and still tastes good.
- 1 stick unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 bags frozen organic peaches – defrosted
- 1 cup pecan halves
Cream the butter and 1 cup of the sugar until light and fluffy. Beat in the eggs, sour cream, and vanilla. Mix in flour, baking soda, baking powder, and salt, and cinnamon.
Spread half of the batter evenly in the greased glass 8×8 pan. Top with the peaches. Spread the remaining batter on top, and sprinkle with the remaining sugar and the pecans. Bake the cake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean.
The sugar didn’t seem to want to melt, so I brushed the top with melted butter toward the end – worked well enough.
Serve warm with whipped cream.
For the Contessa’s recipe 
http://www.foodnetwork.com/recipes/ina-garten/fresh-peach-cake-recipe/index.html
Potpourri with Rosemarie 