Rustic Peach Cake
From Cook's Country
The most popular peach cake recipes are rustic single-layer yellow cakes studded with chunks of fresh peaches. But many of these recipes have big problems. Some cakes were made mushy and wet by an excess of peach juice, while others featured chunks of bloated peaches that sank to the bottom of the pan and steamed. We wanted our Rustic Peach Cake recipe to avoid these pitfalls. For a sturdier crumb that could better support the fruit on top, we used all-purpose flour instead of cake flour. Because the peaches were so sweet, we cut back the sugar, and used a mixture of granulated and light brown sugars for more flavor. To absorb excess moisture from the peaches and prevent the cake from becoming soggy, we scattered chopped dried peaches or apricots over the batter before arranging the fresh peaches on top. The dried fruit soaked up the excess peach juice, eliminating a soggy cake top. Since overly ripe peaches will make the cake soggy, we looked for barely ripe peaches, ones that gave only slightly to the touch.
Serves 6 to 8
Since overly ripe peaches will make the cake soggy, look for barely ripe peaches that give slightly to the touch. Serve this cake with lightly sweetened whipped cream or a scoop of vanilla ice cream.
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