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!
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