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Let me start by saying that there is only one thing “rustic” about this cake and that is its appearance. I mean, shouldn’t a rustic dessert be super easy?? Don’t let me scare you from making this because it is incredibly delicious! For this post, I am going to use bullet points to explain part of the process.
Here we go…
1.The original recipe calls for a 9-inch spring-form pan. Why? Go ahead an use an 8-inch cake pan.
2.The original recipe calls for two medium firm peaches. I used one large (about 8-ounces), but not overly ripe peach. And yes, I sliced my peach into 9 wedges; eight for the edges and one for the middle.
3.The peaches are macerated in a divided sugar and cinnamon mixture, but DO NOT use the juices when adding the peaches to the cake.
4.The original recipe calls for dried peaches or apricots (they are both similar in taste when dried and amplify the flavor). DO NOT use freeze dried fruit.
5. Dried fruit is sticky to chop, so spray your knife with cooking spray and finely (and I mean finely) chop the dried fruit.
6. I could tell you to pulse the dried fruit with the dry cake ingredients in a food processor (because it works), but also requires more dishes to clean.
7. Are you still with me?
So, how is this a “rustic” peach cake? I HAVE NO CLUE! I need to rename this recipe Very Good Peach Cake😋🍑.
If I just put peach on your brain, here are some links to some of my other peachy perfect recipes…
Caramelized Peaches with Burrata Cheese
Breakfast Grain Salad with Almonds, Blueberries and Peaches
Peach Buttermilk Sherbet
Peach Cobbler
Peach Streusel Coffee Cake
Peach and Blueberry Galette
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Rustic Peach Cake
Equipment
Ingredients
For the Peaches and Topping
- 1 large peach (about 5-ounces), peeled, pitted and sliced into 9 wedges
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
For the Cake
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- ⅓ cup (1 ¾ ounces) dried peaches or apricots, finely chopped
- ½ cup 4 ounces unsalted butter at room temperature
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 extra-large eggs
- 2 tablespoons sour cream, light or full-fat
- 1 teaspoon pure vanilla extract
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F. Line an 8-inch round cake pan with parchment paper and lightly spray the sides with baking spray; set aside.
- For the Peaches
- Combine sugar and cinnamon in a medium bowl; reserve 2 tablespoons of sugar mixture for topping. Add sliced peaches to remaining sugar mixture and gently toss to coat; set aside.
- For the Cake
- In a medium bowl, combine the flour, baking powder, salt and dried fruit; set aside. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add eggs, sour cream and vanilla and mix until incorporated. Slowly add flour mixture and mix until combined, about 30 seconds. Scrape batter into prepared pan. Remove peaches from sugar mixture and arrange 8 wedges in a circular pattern over batter. Place remaining peach wedge in the center and sprinkle the reserved 2 tablespoons of sugar mixture on top of peaches.
- Bake until cake is golden brown and the sides start to pull away from the edges, about 40-45 minutes. Cool in the pan for at least 1 hour. Gently transfer to a serving platter and serve with lightly sweetened whipped cream. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
