I can’t let summer pass by without enjoying the season’s peaches. Sweet, juicy peaches are so associated with the summer season for me. I love trying these summer treats in new ways, especially in cakes, and elevating them to another level.
Since peaches contain a lot of water, I enhanced the peach flavor and sweetness by reducing their moisture content. I did this by roasting the peaches before adding to the batter. This intensifies the flavor and texture and leaves a delicious peach.
This soft, moist, tender brown sugar cake has been a favorite of mine. With the addition of peaches, it’s over the top!
1 pound (3-4 peaches) pitted and cut into 1/2-inch pieces
2 tablespoons brown sugar
2 teaspoons lemon juice
Pinch of salt
For the Cake:
2 1/4 cup flour
1/2 cup walnuts, ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, room temperature
2 cups brown sugar
3 large eggs, room temperature
1 teaspoon almond extract
1 cup buttermilk or milk
Bread crumbs, for dusting
Adjust oven rack to middle position and heat oven to 425 degrees. Grease a 9-10-inch (12-cup) bundt pan, dust the inside with plain bread crumbs and tap out excess. Also, line a baking sheet with parchment paper for roasting the peaches.
Toss peaches with brown sugar, lemon juice, and salt. Spread peaches in a single layer and roast until peaches release their juice and begin to caramelize about 30 minutes. Reduce oven to 350 degrees for the cake.
Whisk flour, nuts, baking powder, baking soda, and salt together in a bowl. Working with a stand-mixer in a large bowl, beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating for 1 minute after each addition. Beat in vanilla and the almond extract. Reduce mixer speed to low and add the flour mixture in two additions (begin and end with the dry ingredients). Mix only until the ingredients are incorporated and scrape down the bowl as needed. With a spatula, stir in the peaches. Scrape the batter into prepared bundt pan, smoothing the top with the spatula.
Bake for 60-65 minutes, or until a cake tester comes out clean. Transfer the cake to a rack to cool for 10 minutes before unmolding.
Dust the top of cake with confectioners sugar or serve with whipped cream.
Inspired by Dorie Greenspan
Enjoy every bite!
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