Perfect Summer Peach Cake

A fresh cake recipe for you to take advantage of the abundance of sweet, ripe and juicy peaches that are available right now. One of the highlights of summer. Peaches are a winning attraction in this recipe From Cook's Illustrated.

WHY THIS RECIPE WORKS: To achieve the right texture for our Peach Cake, we sprinkled the peach slices with sugar and baked them in a very hot oven until they lost most of their moisture. Tossing the cooled peaches with crushed panko bread crumbs sopped up the gooey juice. To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

Ingredients

• 2 1/2pounds (1.13 kg) peaches , pitted and cut into 1/2 inch (1 cm)-thick wedges
• 5tablespoons (75 ml) peach schnapps
• 4teaspoons (20 ml) lemon juice
• 6tablespoons (90 ml) plus 1/3 cup (80 ml) granulated sugar
• 1cup (5 ounces) all-purpose flour
• 1 1/4teaspoons (6 ml) baking powder
• 3/4teaspoon (4 ml) salt
• 1/2cup (120 ml) packed (3 1/2 ounces (15 g)) light brown sugar
• 2 large eggs
• 8 tablespoons (120 ml) unsalted butter , melted and cooled
• 1/4 cup (60 ml) sour cream
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 1/4 teaspoon (1 ml) plus 1/8 teaspoon (0.5 ml) almond extract
• 1/3 cup (80 ml) panko bread crumbs , finely crushed

Instructions

1. Adjust the oven rack to the middle position and heat the oven to 425 degrees (220°C). Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons (30 ml) schnapps, 2 teaspoons (10 ml) lemon juice, and 1 tablespoon (15 ml) granulated sugar in a bowl; set aside.
2. Cut the remaining peach wedges crosswise into thirds. Gently toss the chunks with the remaining 3 tablespoons (45 ml) schnapps, the remaining 2 teaspoons (10 ml) lemon juice, and 2 tablespoons (30 ml) granulated sugar in a bowl.
3. Spread the peach chunks in a single layer on the prepared sheet and bake until the exuded juices begin to thicken and caramelize at the edges of the sheet, 20 to 25 minutes. Transfer the sheet to a wire rack and let the peaches cool to room temperature, about 30 minutes. Reduce the oven temperature to 350 degrees (175°C).
4. Spray a 9-inch (23 cm) springform pan with vegetable oil spray. Whisk the flour, baking powder, and salt together in a bowl.
5. Whisk the brown sugar, 1/3 cup (80 ml) granulated sugar, and eggs together in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter until combined. Add the sour cream, vanilla, and 1/4 teaspoon (1 ml) almond extract and whisk until combined. Add the flour mixture and whisk until just combined.
6. Transfer half of the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges and smooth the surface.
7. Sprinkle the crushed bread crumbs evenly over the cooled peach chunks and gently toss to coat. Arrange the peach chunks on the batter in an even layer, gently pressing the peaches into the batter.
8. Gently spread the remaining batter over the peach chunks and smooth the top. Arrange the reserved peach wedges, slightly overlapped, in a ring over the surface of the cake, placing smaller wedges in the center.
9. Stir together the remaining 3 tablespoons (45 ml) granulated sugar and the remaining 1/8 teaspoon (0.5 ml) almond extract in a small bowl until the sugar is moistened. Sprinkle the sugar mixture evenly over the top of the cake.
10. Bake until the center of the cake is set and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and cool 5 minutes.
11. Run a paring knife around the sides of the cake to loosen. Remove the cake from the pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.