With the surplus of farm fresh peaches that are available in the markets this time of year, I am always with looking for new recipes to use them in. I have actually had this recipe bookmarked for over a year. I’m not sure why it took me so long to finally decide to make it because it was fabulous. The perfect way to showcase delicious in season peaches that are now overflowing the farmers markets! This recipe uses peach schnapps to help boost the peach flavor, however, if you are using peak-of-season peaches, you can omit it. It won’t be necessary…just save it for a fuzzy navel! 😉 Roasting the chunks of peaches concentrate their flavor and expel moisture ensuring that the finished cake is moist and not at all soggy. Serve this beautiful cake for brunch or go crazy and serve with a scoop of vanilla ice cream for dessert!
One Year Ago: Fruit and Nut Granola Bites
Two Years Ago: Peanut Butter Sandwich Cookies
Summer Peach Cake
- 2 ½ pounds peaches, pitted and cut into 1/2 inch-thick wedges
- 5 tablespoons peach schnapps, divided
- 4 teaspoons lemon juice, divided
- 6 tablespoons plus 1/3 cup granulated sugar, divided
- 1 cup (5 ounces) all-purpose flour
- 1 ¼ teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup packed (3 ½ ounces) light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1/4 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1/4 teaspoon plus 1/8 teaspoon almond extract, divided
- 1/3 cup panko bread crumbs, finely crushed
- Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray; set aside.
- Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
- Cut remaining peach wedges crosswise into thirds. Gently toss with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a large bowl. Spread peach chunks in a single layer on prepared baking sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
- Spray a 9-inch springform pan with vegetable oil spray; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the brown sugar, 1/3 cup granulated sugar, and eggs until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
- Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to the pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in a ring over the surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
- Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack and cool 5 minutes. Run a paring knife around sides of cake to loosen, then remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
Yields: 8 to 10 servings
Prep Time: 20 minutes
Bake Time: 60 minutes
Source: Cook’s Illustrated, July 2011
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