Summer Peach Cake (americastestkitchen)

2 1/2 lbs peaches, pitted and cut into 1/2″ thick wedges
5 T peach schnapps (can sub orange liqueur), divided
4 t lemon juice, divided
6 T & 1/3 c sugar, divided
1 c flour
1 1/4 t baking powder
3/4 t salt
1/2 c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 c sour cream
1 1/2 t vanilla
1/4 t & 1/8 t almond extract, divided
1/3 c panko bread crumbs, finely crushed (can sub 1/4 c unseasoned bread crumbs)

Adjust oven rack to middle position and heat oven to 425 F. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 T schnapps, 2 t lemon juice, and 1 T sugar in bowl; set aside. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 – 25 min. Transfer sheet to wire rack and let peaches cool to room temp, about 30 min. Reduce oven temp to 350 F. Spray 9″ springform pan with vegetable oil spray. Whisk flour, baking powder and salt together in bowl. Whisk brown sugar, 1/3 c sugar and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla and 1/4 t almond extract; whisk until combined. Add flour mix and whisk until just combined. Transfer half 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 1/8 t almond extract in small bowl until sugar is moistened. Sprinkle sugar mix evenly over top of cake. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 – 60 min. Transfer pan to wire rack; cool 5 min. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 – 3 hours. Cut into wedges and serve. Note: If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

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