So I walked into my local market and there they were....PEACHES!
If you follow my recipes you know there are more than one peach recipe in my portfolio. Anything from a delicious Oklahoma Peach Pie to a grilled Peach Gazpacho. So the natural progression in my humble peach loving opinion is a Peach Cake. It was delicious!
2 1/2-3 pounds firm ripe peaches, pitted (You may skin the peaches if you like)
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs, room temp
1 tablespoon vanilla extract
1 cup heavy cream
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground cardamom (1 teaspoon removed for later)
1/4 cup turbinado sugar
Powdered Sugar for dusting
- Prepare a 9” springform pan with a parchment paper round in the bottom. Butter the sides to prevent sticking. Preheat your oven to 350 degrees.
- Halve and quarter (or eighth) your peaches depending oil the size of your peaches. The idea is to have good-sized wedges for the cake. Set those aside anklets start the cake.
- Cream the butter and sugar together until nice and fluffy. Add the eggs and mix in one at a time. Add in the vanilla extract.
- While that's going on combine the flour, kosher salt, baking powder, baking soda, cardamom minus the one teaspoon, and the More Than Pumpkin Pie Spice. Combine the turbinado sugar and the one teaspoon of ground cardamom in a small separate bowl.
- Starting with the dry ingredients, add half into the creamed butter and start mixing. Add half the heavy cream and mix. Continue alternating the dry ingredients and the cream until it is all mixed into a nice batter. Remember start out with the dry ingredients and finalize with the dry ingredients. Scrape down the bowl, give it another good final mix.
- Spoon in half the batter into the bottom of the springform pan, spread it out evenly and smoothly. Fit in half of the quartered peaches on top. Sprinkle the peaches with the turbinado sugar and cardamom mixture on top all the way around. Spoon in the remaining batter covering the peaches and smooth out evenly. Fit in the remaining quartered peaches and the remaining turbinado sugar mixture on top.
- Place your cake into the oven and bake approximately one hour. Use your tried and true cake testing method and when the tester come out clean and dry remove the cake.
- Cool your cake about 30 minutes and dust the top with powdered sugar. Serve warm or room temp.