Summer Peach Cake

Name: Summer Peach Cake
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 2 1/2 pounds, peaches, pitted and cut into 1/2 inch-thick wedges; 5 tablespoons, peach schnapps; 4 teaspoons, lemon juice; 6 tablespoons plus 1/3 cup, granulated sugar; 1 cup (5 ounces), all-purpose flour; 1 1/4 teaspoons, baking powder; 3/4 teaspoon, salt; 1/2 cup packed (3 1/2 ounces), light brown sugar; 2 , large eggs; 8 tablespoons, unsalted butter, melted and cooled; 1/4 cup, sour cream; 1 1/2 teaspoons, vanilla extract; 1/4 teaspoon plus 1/8 teaspoon, almond extract; 1/3 cup, panko bread crumbs, finely crushed

93 comments

Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV

Desserts or Baked Goods

Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.

SERVES8 to 10

TIME2¼ hours, plus 2½ hours cooling

has video

WHY THIS RECIPE WORKS

To achieve the right texture for our Peach Cake, we sprinkled the peach slices with sugar and baked them in a very hot oven until they lost most of their moisture. Tossing the cooled peaches with crushed panko bread crumbs sopped up the goo...

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