- 2 tablespoons turbinado sugar
- butter for greasing pan
- 1/4 cup (1/2 stick) unsalted butter
- 1 3/4 cups sugar
- 1/3 cup water
- 1/2 teaspoon ground nutmeg
- 2 large peaches, pitted and cut into eights
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 large eggs
- 2 tablespoons Amaretto liquor
- 2 teaspoons vanilla
- 1/2 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 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 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 1/2 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.
Keywords: peaches, cake, bake, French, dessert