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French Peach Cake

French Peach Cake

  • Author: Marty Boyd
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Scale

Ingredients

  • 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

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 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.
  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 1/2 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.

Keywords: peaches, cake, bake, French, dessert