Rustic Peach Cake

makes one 8-inch cake

For the Peaches and Topping

1 large peach (about 8-ounces), peeled, pitted and sliced into 9 wedges

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

For the Cake

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon Kosher salt

1/3 cup (1 3/4-ounces) dried peaches or apricots, finely chopped

1/2 cup (4-ounces) unsalted butter at room temperature

1/4 cup granulated sugar

1/4 cup packed light brown sugar

2 extra large eggs

2 Tablespoon sour cream (light or full-fat)

1 teaspoon pure vanilla extract

Adjust oven rack to middle position and preheat oven to 350° F. Line an 8-inch baking pan with parchment paper and lightly spray the sides with baking spray; set aside.

For the Peaches

Combine sugar and cinnamon in a medium bowl; reserve 2 tablespoons of sugar mixture for topping. Add sliced peaches to remaining sugar mixture and gently toss to coat; set aside.

For the Cake

In a medium bowl, combine the flour, baking powder, salt and dried fruit; set aside. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add eggs, sour cream and vanilla and mix until incorporated. Slowly add flour mixture and mix until combined, about 30 seconds. Scrape batter into prepared pan. Remove peaches from sugar mixture and arrange 8 wedges in a circular pattern over batter. Place remaining peach wedge in the center and sprinkle the reserved 2 tablespoons of sugar mixture on top of peaches.

Bake until cake is golden brown and the sides start to pull away from the edges, about 40-45 minutes. Cool in the pan for at least 1 hour. Gently transfer to a serving platter and serve with lightly sweetened whipped cream. Enjoy!

Printed from thegalleygourmet.net