Peach-Almond Cake

This became one of my favorite sweet treats of the summer.  It is so moist and has such a strong combination of peach and almond flavors I find that I enjoy it much more than a cobbler or a crisp.

My future in-laws came to visit over Labor Day weekend, and brought with them a bag of beautiful Amish peaches from Ohio.  We were all invited to a lobster boil at my cousin’s house that weekend, so I decided to make this delicious treat to contribute to the meal.  It was thoroughly enjoyed by all, with a bit of vanilla ice cream on the side.  YUM!

Peach Cake

Adapted from Cooks Illustrated
 
2 1/2 pounds fresh peaches, skins and pits removed and cut into 1/4 inch slices
4 teaspoons freshly squeezed lemon juice
6 Tablespoons and 1/3 cup white sugar
1 cup flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light brown sugar
2 eggs
8 Tablespoons unsalted butter, melted
1/4 cup sour cream
1 1/2 teaspoons vanilla 
1/2 teaspoon almond extract
1/3 cup panko bread crumbs
 
  1. Preheat the oven to 425 degrees.
  2. Cover a rimed cookie sheet or jelly roll pan with aluminum foil and then spray to coat with vegetable oil.
  3. Place 24 peach slices in a small bowl along with 2 teaspoons lemon juice and 1 teaspoon white sugar and toss to coat.
  4. Cut the remaining peach slices into 1/4 chunks lengthwise, and place in a large bowl with 2 teaspoons lemon juice and 2 teaspoons white sugar and toss to coat.
  5. Spread the coated pack chunks out on an aluminum foil lined baking sheet and bake for 20 to 25 minutes until they begin to caramelize.
  6. Remove the peaches from the oven and let cool completely.
  7. Preheat the oven to 350 degrees.
  8. Spray a 9-inch spring form pan with vegetable oil.
  9. Combine the flour, baking powder and salt in a bowl and mix thoroughly.
  10. Combine 1/3 cup white sugar, brown sugar and eggs in a large bowl and whisk until thoroughly unified.
  11. Add melted butter, sour cream, vanilla, and 1/4 teaspoon almond extract, one at a time, whisking after each addition.
  12. Whisk in the dry ingredients until just combined, do not over mix.
  13. Spread half the batter evenly over the bottom of the spring form pan.
  14. Spread the bread crumbs over the cooked peaches and toss gently so that all the bread crumbs stick to the peaches.
  15. Transfer the peach chunks to the spring form pan and spread evenly onto the batter, all the way to the edges of the pan and press them down slightly into the batter.
  16. Spread the remaining half of the batter evenly over the top of the peaches.
  17. Take the reserved peach slices and lay side by side around the top of the batter in concentric circles.
  18. Combine the remaining 1/4 teaspoon almond extract and 3 Tablespoons white sugar in a small bowl, then sprinkle the mixture over the top of the peach slices.
  19. Bake for 50 to 60 minutes or until a tooth pick inserted into the center comes out clean.
  20. Let cool completely before removing the edge of the spring form pan, about 2 to 3 hours.
  21. Cut into slices and serve with a dollop of vanilla ice cream.
Makes 8 to 10 servings.
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