Perfect Peach Cake

This cake is so delicious, I always remember it when I have an abundance of peaches on my counter from the trees in the backyard.  It truly is delectable!

  • 2 1/2 pounds peaches, pitted and cut into 1/2″ thick wedges
  • 5 tablespoons peach schnapps
  • 4 teaspoons lemon juice
  • 6 tablespoons plus 1/3 cup granulated sugar
  • 1 cup all purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon + 1/8 teaspoon almond extract
  • 1/3 cup panko bread crumbs, crushed

In a bowl toss 24 peach wedges with 2 tablespoons schnapps, and 1 tablespoon sugar and set aside.

Heat oven to 425 degrees.

Line rimmed baking sheet with foil and spray with baking or cooking spray.  Cut remaining peach wedges into thirds, toss with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulates sugar in bowl.  Spread peach chunks in single layer on baking sheet and bake for 20-25 minutes.  Tranfer sheet to cool for 30 minutes and reduce oven temperature to 300 degrees.

Spray 9″ springform pan with baking spray.

Stir flour, baking powder, and salt together.

In a mixer whisk brown sugar, 1/3 cup granted sugar and eggs.  Add butter until blended.  Add sour cream, vanilla, and 1/4 teaspoon almond extract until blended.  Slowly add flour mixture until just combined.

Transfer half of batter to springform pan, spread to smooth surface.  Sprinkle crushed bread crumbs evenly over cooled peach chunks and toss to coat.  Arrange peach chunks on batter in an even layer.  Gently pour remaining batter on top and smooth surface.  Arrange peach wedges overlapping in a ring over surface, continue until cake is covered with wedges.

Stir together remaining 3 tablespoons sugar and 1/8 teaspoon almond extract until sugar is moist.  Sprinkle over cake.

Bake 55-60 minutes, or until cake is set and toothpick inserted in center of cake comes out clean.

Let cook 2-3 hours before removing from pan.

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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9 Comments on “Perfect Peach Cake”

  1. June 19, 2012 at 8:54 am #

    this looks beautiful.. I’m curious though, what is Leon juice?

    • June 19, 2012 at 11:34 am #

      typo, suppose to say Lemon. Thanks for the heads up! Oh and for the chocolate chip cookie recipe. I like to go for the Dunkin Donut size!

  2. A Table in the Sun
    June 19, 2012 at 10:19 am #

    Beautiful presentation. I can’t wait for my peaches to ripen.

    • June 19, 2012 at 11:35 am #

      Me too, I keep walking past them willing them to ripen. Its not working. I couldn’t resist picking some up at the store, there is nothing better than the smell of ripe peaches!

  3. June 20, 2012 at 6:29 am #

    Lovely looking cake – thank you for the mention 🙂

    • June 21, 2012 at 7:03 am #

      No Problem. Thanks for visiting!

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