Fresh Peach Cake

It’s easy to fall out of love with this city, especially in the winter and summer months. The bitter cold and miserable humidity, coupled with all the other not so nice things about New York (i.e. subway smells) can really push you to your limits. But this summer, oh man, is this city being kind to us weather-wise. The last few weeks of brisk mornings and breezy nights have made me fall so hard for this sweet city of mine and I could not be more thankful.

In honor of this glorious weather, here are a handful of my favorite activities/ eats to indulge in this time of year if you find yourself in NYC!

Rooftop drinks at the James Hotel

Riding the East River Ferry (such a great way to view the city!)

Numerous trips to Big Gay Ice Cream

Ice Lattes from Oslo Coffee (best iced lattes EVER) and walks around Williamsburg

Walks/runs along the West Side Highway

Shake Shack in Madison Square Park

Chloe’s Soft Serve when I’ve been eating too much ice cream

Happy hour in the backyard at Gottino (get the ricotta fig crostini… OMG)

And my newest addictions… numerous glasses of rosé at the bar at Claudette and dinner on the patio at Pig & Khao

OH and this peach cake. It’s an Ina must. I toted it all the way to the North Fork last weekend (along with these scones), and it was the perfect thing to enjoy first thing in the morning with coffee or topped with vanilla ice cream for dessert. Get into it!

Fresh Peach Cake slightly adapted from Ina Garten

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/4 cups sugar, divided
• 2 extra-large eggs, at room temperature
• 1 cup Greek yogurt, 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 (4 medium sized)
• 1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square or round baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 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 Greek yogurt 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 1/4 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 (I found mine needed the full 55), until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Keeps for up to 4 days on counter top, tightly covered.