Monday, July 18, 2011

- Summer Peach Cake


SUMMER PEACH CAKE


2½ lbs fresh peaches, pitted and cut into ½ inch thick wedges
5 T peach schnapps
4 tsp lemon juice
6 T plus 1/3 c granulated sugar
1 c all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
¼ c sour cream
1½ tsp vanilla extract
¼ tsp plus ⅛ tsp almond extract
1/3 c panko bread crumbs, crushed fine

Preheat oven to 425°. Adjust oven rack to middle position. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Gently toss 24 peach wedges with 2 T schnapps, 2 tsp lemon juice and 1 T granulated sugar in bowl; set aside.

Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 tsp lemon juice and 2 T granulated sugar in bow. Spread peach chunks in single layer on prepared 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° .

Spray 9 inch springform pan with cooking spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 c granulated sugar and eggs in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and ¼ tsp almond extract, whisk until combined.

Transfer ½ of batter to prepared pan; using offset spatula, spread batter evenly to 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. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining ⅛ tsp 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, 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.

Notes:

1. Yummy.
2. It is worth cooking the peaches in advance – results are better tasting peaches and helps to absorb some moisture that would normally cause the fruit to sink.

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