French Peach Cake

It's only fair to share...Pin on Pinterest404Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on Yummly0

It’s peach season, and what better way to showcase fresh juicy peaches than a beautiful cake. French Peach Cake is a variation of our French Apple Cake.

French Peach Cake


In blogging world the number of pins, likes, up-votes, or hearts are a measure of success. Our French Apple Cake has been one of our most successful recipes. But, its not apple season its peach season, so I switched it up.

I really love peaches in a sweet cake, cobbler or crisp, and the French Peach Cake combines a sweet cake with a slightly crunchy texture around the edges from the sugar used to dust the pan.

French Peach Cake

Butter a cake pan, then coat it with turbinado sugar, and it will give a sweet slightly crunchy edge to your cake. The first few times I made the French Apple Cake I used regular sugar, which worked perfectly, but when I came across the turbinado sugar, I was hooked. I use it on any baking item that I want to have sugary crunch.

French Peach Cake

One of the best things about this cake is how easy it is. Just a quick cook of the peaches and a quick mix of a batter. How easy is that?? And no decorating!

French Peach Cake

No frosting to mix, or fancy equipment. The peaches give a pretty glazed look to the cake, so it needs no special adornments……the peaches just shine. You may want to add a dusting of powdered sugar, some ice cream, or my favorite… whipped cream before serving.

French Peach Cake

For a pretty, quick, easy, and sure to please dessert using the best of summer peaches, try our French Peach Cake.

French Peach Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tablespoons turbinado sugar
  • butter for greasing pan
  • ¼ cup (1/2 stick) unsalted butter
  • 1¾ cups sugar
  • ⅓ cup water
  • ½ teaspoon ground nutmeg
  • 2 large peaches, pitted and cut into eights
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 2 large eggs
  • 2 tablespoons Amaretto liquor
  • 2 teaspoons vanilla
  • ½ cup (1 stick) unsalted butter, melted
Instructions
  1. Preheat oven to 350°F.
  2. Butter 9-inch-diameter cake pan with 2-inch-high sides. Butter pan and coat with turbinado sugar; tap out excess.
  3. Melt ¼ cup butter in heavy large skillet over medium-high heat. Stir in ¾ cup sugar, water and nutmeg and bring to boil.
  4. Add peaches and cook until peaches are just tender, turning frequently, about 8 minutes.
  5. Remove remove peaches, using slotted spoon, and arrange decoratively in bottom of pan.
  6. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over peaches in pan.
  7. Sift flour, baking powder and salt into small bowl.
  8. Whisk remaining 1 cup sugar, egg yolks, eggs, amaretto and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in ½ cup melted butter.
  9. Pour batter over peaches in pan.
  10. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes.
  11. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake.
  12. Turn cake out onto platter.
  13. Serve warm or at room temperature with whipped topping or ice cream.

 

Related posts from What the "Forks" for Dinner:

It's only fair to share...Pin on Pinterest404Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on Yummly0

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: