Peach Cake


The other day I was watching America's Test Kitchen and they made a beautiful peach cake that I knew I had to try to make. My recipe is adapted from their Summer Peach Cake. You will need: 6 peaches, the juice of one lemon, 6 tablespoons + 1/3 cup of granulated sugar (or Splenda), 1 teaspoon of cinnamon, 2 teaspoons of vanilla extract, 1 cup of all-purpose flour, 1 1/4 teaspoons baking powder, 3/4 teaspoon salt, 1/2 cup of packed light brown sugar, 2 large eggs, 1/4 cup of melted butter, 1/2 cup plain greek yogurt, 1/2 cup milk, 1/4 teaspoon of almond extract, 1/2 cup panko bread crumbs.

Preheat your oven to 425F. Line a baking sheet with tinfoil and spray with veg spray. Cut half the peaches into cubes and toss with half the lemon juice, 2 tablespoons of sugar, 1/2 teaspoon vanilla, and the cinnamon. Spread these out on the baking sheet and place in the oven. Bake for 20 minutes. Reduce the oven temp to 350F. Toss the roasted peaches in the panko bread crumbs. Set aside.

Cut the rest of the peaches into 1/2 in thick wedges. Toss these in the rest of the lemon juice, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Set this aside for now.

Whisk together the flour, baking powder, and salt. In a separate bowl, mix together the brown sugar, eggs, butter, yogurt, milk, remaining vanilla extract, and almond extract. Add the flour mixture and mix until combined.

Grease a 9 inch spring form pan. Pour half the batter into the pan and smooth with a small off-set spatula. Spread the roasted peaches evenly over the batter. Pour the rest of the batter over this, distributing as evenly as possible. Place the peach wedges in a ring on top of the cake with smaller wedges filling the center. Sprinkle the remaing 2 tablespoons of sugar over the top of the cake.

Bake for 50 minutes. Let the cake cool for 5 minutes before you release it from the springform pan. You may need to run a knife around the edge to help release it. Let it cool for another hour before serving. Enjoy!


Hope you have a great week!