Peach Coffee Cake
Peach flavor can be muted in baked goods. We set out to make a coffee cake that sang loudly of peaches.
Why This Recipe Works
Our aim here was twofold: a perfect coffee cake and a strong peach presence. Coffee cake should be moist but neither too light and fluffy nor too dense. For the cake, we auditioned different types of dairy: milk, heavy cream, and sour cream. While they all worked, we found that sour cream added the most moisture and richness and gave the cake the best texture. To rid our cake of the pesky gummy layer that formed beneath the peaches, we tossed the peach slices with sugar and a touch of salt and let them sit before arranging them on the batter. This helped pull out the extra moisture that was gumming up the works. To boost the peachiness throughout, we added peach preserves to the batter along with a dash of almond extract, which we found complimented and intensified the peach flavor.
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