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8 servings
Photo: Shepman

How to Make It

Step 1

Thinly slice (1/2 inch slices) a portion of the peaches until you have 24 slices. To these sliced peaches, add 1 Tablespoons granulated sugar, 2 teaspoons lemon juice and 2 Tablespoons peach schnapps. Set aside for the cake topping.

Step 2

Cut the remaining peaches into cubes. Add 2 Tablespoons granulated sugar, 2 teaspoons lemon juice and 3 Tablespoons peach schnapps. Spread these peaches in a single layer on a foil lined and lightly vegetable oil sprayed cookie sheet. Roast in a 425 degree oven for 20 - 25 minutes until the juices are slightly thickened and peaches at the edges start to carmelize. Cool and then toss with the 1/3 cup panko breadcrumbs right on the cookie sheet.

Step 3

Batter: Combine 1 cup flour, 3/4 teaspoons salt and 1 1/4 teaspoons baking powder. In a separate bowl, combine 2 large eggs, 1/3 cup granulated sugar and 1/2 cup light brown sugar with a whisk for about 45 seconds untill light.

Step 4

Add 8 tablespoons melted butter, 1/4 cup sour cream, 1 1/2 teaspoons vanilla and 1/4 teaspoon almond extract. Mix and then add dry ingredients just until blended.

Step 5

Using an offset knife, spread half the batter into a lightly sprayed 9 inch springform pan. Spread roasted peaches over batter and then top with remaining batter gently spreading over peaches until covered. Place the 24 peach slices on top in a pretty pattern. Using your fingers, combine 3 Tablespoons granulated sugar with 1/8 teaspoon almond extract and sprinkle this mixture on top of the peaches.

Step 6

In a 350 degree oven, bake the cake for 50 - 60 minutes until tester inserted in center of cake comes out clean. Cool in the pan before removing.

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