Perfect Peach Cake is made with two layers of peaches guaranteeing that you enjoy summer peaches to their fullest in this cake.
I have a small fruit orchard here in our yard. I have several apples, a few pears, and three peach trees. Let me tell you there is nothing like a fresh picked ripe peach. The problem with these delectable peaches is that I am not the only one who has a love affair with my peaches.
It is a battle between me, the squirrels, possums, racoons and birds. Even my chickens when they are free ranging end up under the trees enjoying any fruit that has fallen. One year we went on a three-day vacation and when we got home there wasn’t a peach left on my trees, and they were loaded when we left. I assumed that our house sitter had harvested them and helped himself to the batch. Nope, some furry friends took them all! We have found a way to battle the beasts with some netting, so this year I should have a full harvest.
What better way to enjoy fresh peaches than in a cake and this cake gives you two layers of the sweet juicy fruit. I used gluten free flour and panko bread crumbs in the recipe, but all purpose flour and regular panko bread crumbs will work just as well.
- 2 peaches, pitted and cut into slices a total of 24
- 3 peaches, pitted and cubed
- Juice from 1/2 lemon, divided
- 3 tablespoons granulated white sugar, divided
- 1/8 almond extract
- 1 cup gluten free flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup panko bread crumbs, gluten free
- Heat oven to 425° F.
- In a bowl toss together 24 peach wedges,1 tablespoon sugar, 1/2 of lemon juice and almond extract and set aside.
- Line a small baking sheet with foil for easy clean up. Add peach cubes to baking sheet and squeeze remaining lemon juice over top. Sprinkle 2 tablespoons of granulated sugar over top and toss to coat evenly.
- Bake for 20 minutes. Remove and set aside to cool while working on cake.
- Lower oven temperature to 325° F.
- Spray 9? springform pan with organic baking spray or grease with extra butter and flour.
- Stir flour, baking powder, and salt together in a medium bowl set aside.
- In a mixer add brown sugar, granulated sugar and eggs and mix until blended and golden in color.
- Once butter is cooled pour into mixer while running. Once blended add sour cream, vanilla, and 1/4 teaspoon almond extract.
- With mixer on low slowly add flour mixture until just combined. Mix will be thick.
- Transfer half of batter to springform pan, spread to smooth surface. I used an off set spatula.
- Sprinkle panko bread crumbs evenly cake batter. Then add cooled peach cubes. Gently to spread to cover area. Peaches may not cover cake batter completely.
- Gently pour remaining batter on top and smooth surface.
- Arrange peach wedges slightly touching in a spiral pattern over surface, continue until cake is covered with wedges.
- Bake 50-55 minutes, or until cake is set and toothpick inserted in center of cake comes out clean.
- Let cool completely before removing from pan.