Peach-Lavender Cake

3 ounces (¾ stick) unsalted butter, at room temperature, plus more for greasing the pan

5 ounces all-purpose flour

2 ounces almond meal

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon dried lavender flowers, ground

¼ teaspoon fine sea salt

1 large egg, at room temperature

4 ½ ounces sour cream, at room temperature

½ teaspoon vanilla extract

4 ounces sugar

3 ounces light brown sugar

3 large peaches, peeled, pitted, and diced

 

Preheat the oven to 375ºF. Butter a 9×3-inch round cheesecake pan, line the bottom of the pan with parchment paper, and butter the parchment. Whisk together the flour, almond meal, baking powder, baking soda, lavender, and salt. Whisk together the egg, sour cream, and vanilla.

 

In a mixer fitted with a paddle attachment, beat together the butter, sugar, and brown sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the egg mixture until thoroughly combined. Add the flour mixture and mix on low until just combined, stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Spread the peaches evenly over the batter, pressing them in slightly. Bake for about 1 hour and 25 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes. Transfer to a cooling rack and finish cooling completely. Cut into portions and serve.

 

Makes 1 9-inch cake, serving 8. Use a springform pan if you don't have a cheesecake pan. If the diced peaches exude any appreciable amount of juice, drain it off and whisk it into the egg mixture. Also try cinnamon, nutmeg, or tonka bean instead of lavender.

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