Georgia Peaches & Cream Cake
Submitted by crip
Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.
YIELD
12 servingsPREP
20 minCOOK
28 minREADY
50 minThis is somewhere between a peach cobbler and a coffee cake. Ripe peaches get a quick stovetop simmer with sugar, lemon juice, tapioca, and freshly grated nutmeg so they release their juice and thicken into a glossy fruit layer at the bottom of the pan. Sour cream batter spreads thin over the warm peaches, and a buttery brown sugar streusel crowns it all before the bake.
The tapioca is doing critical work. As the peaches bake, they continue to release juice, and the quick-cooking tapioca thickens that liquid into a syrup instead of letting it weep into the cake layer above. Skip the tapioca and the bottom of the cake turns soggy. Don’t worry if the batter doesn’t fully cover the fruit. The streusel knits everything together as it bakes into a golden crackling top.
Pro Tips
- Use freestone peaches when in season. Cling peaches fight your knife and leave ragged slices.
- Pour the warm peach filling directly into the pan and spread the cool batter over it immediately. The slight temperature difference helps the layers stay distinct.
- Pulse the streusel ingredients lightly. The pieces of butter should be the size of small peas, not blended into a paste.
- Test for doneness in the cake batter, not the fruit. A toothpick in the fruit will always come out wet from the peach juice.
Variations
- Swap half the peaches for blackberries or raspberries for a more complex fruit layer.
- Add a tablespoon of bourbon to the peaches for a Southern-leaning depth.
- Serve warm with a scoop of vanilla ice cream or whipped cream for a cobbler-style finish.
Ingredients
Directions
Preheat oven to 375℉ (190℃) F, 15 minutes before baking, with the rack in the center of the oven.
Butter an 8-inch square baking pan, preferably glass.
Cut the peaches into ½ inch slices. Put in a pan with sugar, lemon juice, tapioca, and nutmeg and toss gently.
Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside.
FOR THE TOPPING:
Work the flour into the sugar, butter, and cinnamon until the butter is the size of small peas.
This can be done with a food processor or pastry blender. Set aside.
FOR THE CAKE:
Stir the sour cream and baking soda together and let stand while you begin the cake.
Cream the egg, sugar, and butter in the processor or with a mixer until it is light and fluffy.
Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder, and salt.
In the processor, do this by pulsing the machine on and off several times.
Spread the warm peaches and their juice in the bottom of the baking pan.
Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula.
It’s OK if the peaches are not completely covered. Sprinkle the topping over the batter.
Bake until a toothpick inserted into the center of the cake, not the fruit, comes out clean, 25 to 28 minutes.
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