A fresh cake recipe for you to take advantage of the abundance of sweet, ripe and juicy peaches that are available right now. One of the highlights of summer. Peaches are a winning attraction in this fail proof, easy-to-throw-together-even-on-a-weeknight cake. Spiced up with a heady mix of lemon, cinnamon, ginger and nutmeg, it gives off an undeniably intoxicating scent as it bakes that will quickly fill up the whole house. Perfume for a food goddess.
The cake batter is poured into a springform or cake pan first and the peach slices are arranged over top. As it cooks the peaches start to sink and the batter rises up leaving the tops of the peaches to peek out and tease you. It’s buttery and tender with a sturdy crumb. A cake that you will want to eat right away. A cake that will get you in its clutches and not let go until every last crumb is savored. It can be elegant tea party or picnic. Hot tea or sweet tea. With a scoop of vanilla ice cream or a little dab of whip cream. Or all on it’s own. No matter how you serve it I hope you find it as unforgettable as I do.
Since I first made it last summer I’ve thought of it often. And I’m not the only one. Mom and I both clearly remember the swoon-like experience. But we were in dispute over when it was. My Mom insisted it couldn’t of been that long ago. The funny thing about writing a blog is you can’t argue against the date it was posted. It was almost a year ago to the day that I made it for the second time. Surely I’ve started a new tradition. A tradition that I love with a cake that loves me right back.
Lemon Ginger Peach Cake
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
Lemon zest from one lemon
1 teaspoon cinnamon
3/4 teaspoon dried ginger
1/2 teaspoon pure vanilla extract
A pinch of grated nutmeg
3 peaches, firm, ripe, pitted and cut into 1/2-inch-thick wedges
1. Preheat oven to 350°F. Lightly grease a 9-inch springform or cake pan.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl beat butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs 1 at a time, beating after each addition. Beat in lemon, cinnamon, ginger, vanilla and nutmeg. At low speed beat in flour just until combined.
4. Spread batter evenly in pan and arrange peaches over top, they will sink as they bake. Sprinkle 1 tablespoon sugar evenly over top. Bake until cake is golden-brown and top is firm about 45 to 50 minutes. Remove to wire rack and cool 10 minutes, remove side of springform pan, if using a cake pan it’s best to slice it right in the pan. Serve warm or at room temperature with whip cream and/or vanilla ice cream.