Peach Summer Cake

Hey KS Fans,

Finally winding down after a busy weekend hosting friends and family – Fun was had by all. But more importantly I broke in my new Nordic Ware Spring Form Pan with this delicious recipe I found in Cook’s Illustrated Magazine this week.

For some reason this recipe has been haunting me since I read it this shabbos and I decided what the hey – it could make a great BBQ dessert. Except there was one problem – the recipe was Dairy and We were BBQ’ing! So out came the trusty old tofutti sour cream and things were looking great. But of course – It’s me baking – the reluctant baker -and this recipe was missing something. I followed the directions to the letter – and for some reason I could tell right away there just wasn’t enough batter to make 2 layers as the recipe called for. AND -instead of almond extract I accidently put in RUM extract  – Duh?

No worries though – I just improvised – made it a one layer tart cake – used the extra peaches for topping of my whipped cream and mixed the RUM extract with a little almond and the END RESULT= DELISH!

Hope you enjoy my tweaked out version of Summer Peach Cake!

Happy Baking!



Summer Peach Cake Recipe:


12 Peaches or Nectarines, Pitted and cut into 1/2 inch wedges

5 tblsp. Orange or Peach Liqour

4 Tsp. Lemon Juice

6 tbsp. + 1 tsp. granulated sugar

1 cup flour

1 1/4 tsp. baking powder

3/4 tsp. salt

1/2 cup packed light brown sugar

2 large eggs

1 stick margarine, melted and cooled

1/4  tofutti sour cream

1/2  tsp. rum extract

1 tsp. almond extract

1/3 cup panko crumbs, crushed



Heat your oven to 425.

Step 1. Trow all your peach slices into a large mixing bowl. Add 4 tbsp. granulated sugar, orange liqour,  and lemon juice. Toss well making sure to coat all the peach slices. Spread out all your peaches onto a baking sheet that has been lined with aluminum foil and  sprayed with non stick spray . Bake in the oven for about 20-25 minutes.

While peaches are cooking:

Step 2: In a small mixing bowl add the flour, baking powder, salt and whisk them all together.

Step 3: In a separate small mixing bowl whisk together 1/3 cup granulated sugar and eggs until they have become thick (about 45 seconds) Slowly whisk in the margarine until combined.

Step 4: Add the sour cream and both extracts, whisk till combined.

Step 5: Add the flour mixture to the wet mixture and whisk everything together until combined

Step 6: Transfer half the batter into a greased 9 inch spring form pan. Then take 3/4 of your cooked and cooled peaches and press them into the batter.

Step 7: Sprinkle the panko crumbs generously over the peaches.

Step 8: Pour the rest of the batter over the top of the peaches and spread batter to cover the peaches as best as possible with a spatula.

Step 9: Bake in a 350 degree oven for about 40 minutes (rotating at least once)  – Do the toothpick test to see if middle is cooked before removing.

Step 10  – let cake cool on counter for at least 30 minutes before running a knife around the edge and removing from spring form pan.


Serve with generous amounts of whip cream or ice cream and top with the remainder cooked peaches.


TIP: if you do not have panko crumbs feel free to use regular no spice bread crumbs

For the original recipe that was put out by cooks illustrated – all you would have to do is double the batter ingredients. Layer half the peaches on the bottom, cover with batter, and then layer again with peaches – sprinkle with breadcrumbs and a little more sugar and bake. – Also use real sourcream and butter :)




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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (4)

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  1. LT says:

    I’d like to make a dairy version with real sour cream. Kind of a purist. Do you think I could cheat and use flash frozen peaches (defrosted) and get away with it?

    • admin says:

      Absolutely – it will be awesome – I am so going to do the dairy version some time soon -I just wanted to serve this after a meat BBQ – so I improvised

      Go ahead use real butter and sour cream let me know how it came out!
      :) Sarah

  2. Felice410 says:

    You mention flour in the intstructions but in the ingredients you don’t have the amount.
    How much flour do you use in the cake?

    • admin says:

      Hi Felice,

      You are right! – I can not believe I skipped it in my ingredient list – thanks for catching – I have fixed the recipe – it is 1 cup..
      if only I had a prize to give out :)

      all the best

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