Summer Peach Cake

While not usually a baker, I love making this easy peach cake in the summer when peaches are in season and full of flavor. It’s moist, not too sweet, and pretty enough to serve to guests. Make sure you use really ripe, fresh peaches.

Scroll down for recipe- enjoy!

 


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summer peach cake 2

Yield: 8 servings

Ingredients:

  • 3 lbs fresh peaches, pitted and cut into 1/2 inch-thick wedges
  • 4 teaspoons lemon juice, divided
  • 6 tablespoons plus 1/3 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract

Directions:

  • 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 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside
  • Cut remaining peach wedges crosswise into thirds. Gently toss with 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. 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 and vanilla and 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
  • 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
  • Sprinkle remaining sugar 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

Recipe adapted from Cook’s Illustrated, July 2011

 

5 comments

  1. Great presentation! The photos are terrific and the end result looks very appetizing. Can’t wait to attempt this recipe. Thank you.

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