Monday, September 3, 2012

Peach cake

Peaches from the supermarket are invariably unimpressive in Northern stores. To store them for an extended period of time, they get refrigerated, which turns their texture mealy and dry. Unfortunately, they also lack in flavor. ATK uses peach schnapps to improve these issues. Their cake was a little too sweet for me, so here is a modified version.

2 lb peaches
5 tbsp peach schnapps
4 tsp lemon juice
0.5 cup and 2 tbsp sugar
1 cup flour
1.25 tsp baking powder
0.75 tsp salt
1/3 cup brown sugar
2 eggs
7 tbsp butter
0.25 cup sour cream
1.5 tsp vanilla
0.5 tsp almond extract
0.25 cup breadcrumbs

Wash and slice the peaches into 0.5-inch slices (unpeeled, the peel will bake nicely). Set aside 24 slices and add 2 tbsp schnapps, 2 tsp lemon juice and 1 tbsp sugar to them. Cut the remaining peaches into 0.5-inch chunks. Toss with 3 tbsp schnapps, 2 tsp lemon juice, and 2 tbsp sugar. Spread out onto a baking sheet and bake at 425F for 25 minutes. Remove and set aside to cool.

Spray 9-inch pan with oil spray, coat bottom with nonstick baking paper. Cool oven to 350F.

Whisk flour, baking powder and salt together. Mix the eggs with quarter cup sugar and the brown sugar for 45 seconds. Whisk in melted and cooled butter. Add sour cream, vanilla, and 0.25 tsp almond extract. Mix. Whisk in flour mixture until just combined.

Pour half of the batter into the 9-inch springform pan. Toss with breadcrumbs and distribute the baked peaches on top.

Pour over the remaining batter, distribute gently on top. Arrange the peach wedges on top. Sprinkle with a mixture of 3 tbsp sugar and 0.25 tsp almond extract.

Bake in 350F oven for 50-60 minutes, until toothpick comes out clean from center.

Cool in the pan for 5 minutes, then remove the sides and cool for 2-3 hours before serving with barely sweetened whipped cream.

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