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.
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.
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.
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!
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.
For a pretty, quick, easy, and sure to please dessert using the best of summer peaches, try our French Peach Cake.
- 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
- Preheat oven to 350°F.
- Butter 9-inch-diameter cake pan with 2-inch-high sides. Butter pan and coat with turbinado sugar; tap out excess.
- Melt ¼ cup butter in heavy large skillet over medium-high heat. Stir in ¾ cup sugar, water and nutmeg and bring to boil.
- Add peaches and cook until peaches are just tender, turning frequently, about 8 minutes.
- Remove remove peaches, using slotted spoon, and arrange decoratively in bottom of pan.
- Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over peaches in pan.
- Sift flour, baking powder and salt into small bowl.
- 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.
- Pour batter over peaches in pan.
- Bake until toothpick inserted into center of cake comes out clean, about 45 minutes.
- Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake.
- Turn cake out onto platter.
- Serve warm or at room temperature with whipped topping or ice cream.