RUSTIC PEACH CAKE
From nainajani 16 years ago
- 1 minutes to make
- Serves 68
The most popular recipes for peach cake are rustic single-layer yellow cakes studded with chunks of fresh peaches, but many of these recipes have big problems. Some cakes are made mushy and wet by an excess of peach juice, while others feature chunks of bloated peaches that sank to the bottom of the pan and steamed. Read more Here's what we discovered: Test Kitchen Discoveries Our preferred method for peeling peaches is to use a serrated vegetable peeler. For a studier crumb that could better support the fruit on top, we used all-purpose flour instead of cake flour. Because the peaches were so sweet, we cut back the sugar from 3/4 cup to 1/2 cup, using a mixture of granulated and light brown sugars for more flavor. To absorb excess moisture from the peaches and prevent the cake from becoming soggy, scatter chopped dried peaches or apricots over the batter before arranging the fresh peaches on top. The dried fruit soaks up the excess peach juice, eliminating a soggy cake top. Since overly ripe peaches will make the cake soggy, look for barely ripe peaches that give slightly to the touch. STEP BY STEP Easy Peach Peeling Our preferred method for peeling peaches is to use a serrated vegetable peeler. STEP BY STEP Preventing Soggy Cake Ripe peaches throw off a lot of juice when they cook, and that liquid can make cakes soggy. Here's how we control the moisture in this cake. 1. Scatter chopped dried peaches or apricots over the batter before arranging the fresh peaches on top. The dried fruit soaks up the excess peach juice, eliminating a soggy cake top. 2. Arrange the peaches in a circular pattern around the edge of the cake, reserving 3 slices to fill in the center. STEP BY STEP Chopping Dried Fruit Dried fruit and knives have a very sticky relationship. An easy way to avoid sticking when chopping dried fruit is to give your knife a quick spritz with cooking spray before getting started. - See less
Ingredients
- Since overly ripe peaches will make the cake soggy, look for barely ripe shopping list
- peaches that give slightly to the touch. Serve this cake with lightly shopping list
- sweetened whipped cream or a scoop of vanilla ice cream. shopping list
- peaches shopping list
- - 1/4 cup granulated sugar shopping list
- - 1/4 teaspoon ground cinnamon shopping list
- - 2 medium peaches , peeled, pitted, and each cut into 8 wedges shopping list
- cake shopping list
- - 1 cup all-purpose flour shopping list
- - 1 teaspoon baking powder shopping list
- - 1/4 teaspoon salt shopping list
- - 1/4 cup granulated sugar shopping list
- - 1/4 cup packed light brown sugar shopping list
- - 8 tablespoons unsalted butter (1 stick), softened shopping list
- - 2 large eggs shopping list
- - 2 tablespoons sour cream shopping list
- - 1 teaspoon vanilla extract shopping list
- - 1/3 cup dried peaches or apricots, chopped fine shopping list
How to make it
- 1. For the peaches: Adjust oven rack to middle position and heat oven to
- 350 degrees. Grease 9-inch springform pan. Combine sugar and cinnamon in
- medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl
- with remaining sugar mixture and toss to coat.
- 2. For the cake: Whisk flour, baking powder, and salt in bowl. With
- electric mixer on medium-high speed, beat sugars and butter until light
- and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until
- incorporated. Reduce speed to medium-low. Slowly add flour mixture and
- mix until just combined, about 30 seconds. Scrape batter into prepared
- pan. Scatter dried peaches over batter, then arrange sugared peaches in
- circular pattern over top, reserving 3 slices to fill the middle.
- Sprinkle reserved sugar mixture over peaches.
- 3. Bake until cake is golden brown and toothpick inserted in center
- comes out clean, 35 to 45 minutes. Cool at least 1 hour. Serve. (Cake
- can be stored at room temperature, wrapped in plastic, for 2 days.)
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