Before I start writing about this amazing peach cake, I have to take a minute to comment on the fact that my blog has a new design! Lindsay from Purr Design (and Love and Olive Oil) not only did an amazing job giving my blog a fresh new look, but she switched me from blogger to wordpress too! (If you’re reading in a reader, or through email, click over to the blog to see the new design!) I absolutely love the way my blog looks now, and I’m trying to learn about wordpress as quickly as possible. I’ve still got some formatting things to take care of over the next week or so, but if you see anything that looks funny, let me know. And if you need a blog or website design – check out Purr Design – they do some awesome work!
Ok, back to the peach cake (the real reason you’re all reading this post). We absolutely loved this cake. It’s fresh, full of juicy peach flavor, and so pretty when it comes out of the oven. Because you roast the peaches first, there’s none of the sogginess that traditionally accompanies fresh fruit in baked goods. All that’s left is sturdy cake with a great texture and even better flavor. We ate this warm from the oven the first day, and heated in the microwave with some whipped cream the following day. I only wish there was more left to eat on the third day. If you’ve got some fresh ripe peaches hanging out at your house, give this cake a try – you’ll love it!
Summer Peach Cake
2 1/2 pounds peaches, pitted and cut into 1/2 inch-thick wedges
4 tsp lemon juice, divided
6 Tbsp plus 1/3 cup granulated sugar, divided
1 cup (5 ounces) all purpose flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup packed light brown sugar
2 large eggs
8 Tbsp unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 tsp plus 1/8 tsp vanilla extract, divided
1/3 cup panko bread crumbs finely crushed
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Place 24 peach wedges in a medium sized bowl and gently toss with 2 teaspoons lemon juice and 1 tablespoon granulated sugar; set aside. Cut remaining peach wedges crosswise into thirds and place in a large bowl. Gently toss with 2 teaspoons lemon juice and 2 tablespoons granulated sugar. Spread the peach chunks in single layer on prepared sheet and bake until juices begin to thicken and caramelize, 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 and spray a 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl and set aside. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter. Add sour cream, and 1 1/2 tsp vanilla, whisking until combined. Add flour mixture and whisk until just combined. Transfer half of batter to prepared pan. Use an offset spatula to spread batter evenly in the pan. Sprinkle crushed bread crumbs over the cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth the top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon vanilla 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; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
from Cook's Illustrated