i've always been told not to have liquids around my laptop in case there is a spill. i'm assuming liquid parts and computer parts don't work well together. for this reason, i am going to try my best not to let my tears cause a malfunction on this blogging machine. to say the least, i'm heartbroken, heart-holed, however you want to put it. for the last seven years, i've had a best friend, a confidant, a great listener, a shadow, a means to a smile, a personality with bite and all wrapped into my little fur baby, mocha. this past weekend, he left this earth and this fur-mama with a heart so heavy i'm still not close to being able to pick it back up. i miss him with every ounce of my being.
in times of distress, food comforts me. i'm sure there's health nuts out there that cringe at this tactic, but this is who i am. i love food and it loves me right back. i give myself permission to find comfort wherever it exists until i'm back on my emotional feet. although, i baked this cake a few weeks ago for a party that didn't happen due to an emergency vet visit, i look at it now with longing and am thinking about walking into the kitchen right now to make it again. remember, i'm eating whatever i want right now. and i want comfort.
let me show you the beautiful cake by the talented ina garten that i recreated.
this recipe began with mixing some of the creamier components, including sour cream believe it or not.
from there, the usual suspects of dry ingredients got mixed and added to the wet ingredients.
once it was a cohesive batter of cake, i layered the gorgeous peaches across half of it.
then, more cake got poured in with a final layer of peach. you can see how two layers of peach make this cake twice as good.
the cinnamon sugar sprinkled generously all over the top added a glistening, delicious crunch to an already rich cake.
comforting, this cake warms the stomach and soul.
i'll always miss and forever love my little mochaccino, my peach.
peach cake by ina garten
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugarfor 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.