Dimply Peach Cake with Almond
My neighbor gave me a bag of peaches from his tree and then his wife gave us another. We are in peach heaven! They are so juicy and sweet and the perfect size for snacking. I haven’t eaten a single dry, mealy peach from the bunch.
We’ve enjoyed eating them over the weekend, but I knew I wanted to bake something sweet with them as well. And I needed to, because there were so many there is no way we’d eat them all in time and I definitely didn’t want to waste such beautiful peaches.
I’ve always wanted to make this recipe in Baking: From My Home to Yours called Dimply Plum Cake, but every time I have plums I would forget. Flipping through the book to find an idea for the peaches I saw this recipe and decided to try it with peaches as Dorie suggests in her notes. I added some almond extract as well, because I love almond and peaches together. I also doubled the recipe and used a 9×13 inch pan instead of 8 inch square pan. The cake was the perfect back drop for the juicy peaches! And it turned out really moist too. It is a great cross between dessert and brunch.
If you haven’t checked out this cookbook yet, I encourage you too. It is a great baking bible with lots of beautiful photos and amazing recipes.
Dimply Peach Cake
adapted from Baking: From My Home to Yours
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
10 tablespoons unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup olive oil
zest of 1 lemon
2 1/2 teaspoons vanilla
3/4 teaspoons almond extract
8 small peaches, halved and pitted
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. Set aside.
Combine the flour, baking powder, salt, and cardamom. Whisk to combine and set aside.
Beat the butter at medium speed for 2 minutes using a sand mixer or electric hand mixer. Butter should be soft and creamy. Add the brown and granulated sugar, beating for another 2 minutes and scraping the sides as necessary. Add the eggs one and a time, and beat after each addition.
Add the oil, zest, vanilla, and almond extract. Beat at medium speed. Reduce the mixer speed to low and add the dry ingredients. Mix only until incorporated. Do not beat.
Scrape the batter into the prepared pan. Smooth the top and arrange the peaches cut side up in the batter, pressing slightly so that the peaches sit comfortably in the batter. I was able to fit 3 rows of five (with one half peach left over).
Bake at 350 degrees for 45-55 minutes, or until the top is golden and puffed around the peaches and a toothpick inserted in the center comes out clean. Cool for 15 minutes, then run a knife around the sides of the pan to loosen the cake. Turn the cake out onto a wire rack, then using another wire rack turn the cake right side up. Cool.
Note: This cake keeps for 2-3 days at room temperature if well wrapped. It does not freeze well.