Peach Breakfast Cake
Submitted by jgamz
Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
4 hrsA coffee cake that puts fresh summer peaches front and center. The base is a simple butter cake, perfumed with almond extract and orange zest, baked in a springform so it turns out tall and pretty.
Fresh peaches go right on the batter before baking, sinking in slightly and softening into jammy pockets of fruit.
The clever part is the two-stage bake. The cake bakes partway first, then a sour cream topping, sweetened and bound with egg white and a little almond, is spooned around the fruit and baked again until it sets into a light, tangy custard layer.
Almond extract turns up in both the cake and the topping, tying the whole thing together with a warm, marzipan-like note that loves peaches.
Finish with a dusting of cinnamon sugar and serve it warm or cool. It also holds up well if you make it ahead, so it’s an easy one for a brunch crowd.
Kitchen Tips
- Use ripe but firm peaches so they soften without collapsing into mush.
- Spoon the sour cream topping around the fruit quickly and neatly partway through baking, as the recipe directs, so the custard sets evenly.
- Run a knife around the rim before releasing the springform for clean sides.
Variations
- Swap the peaches for nectarines, plums, or apricots.
- Use vanilla instead of almond extract for a milder flavor.
- Scatter sliced almonds over the top before the final bake for crunch.
Ingredients
Directions
With mixer or food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed.
Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. Peel and either, halve or slice peaches.
Arrange peaches on the batter. Bake at 350℉ (180℃). for about 25 to 30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven.
Meanwhile in a bowl, mix together sour cream topping until well combined.
Quickly and neatly, spoon sour cream topping around the fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes.
Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours.
Run a knife between pan rim and cake. Remove rim and set the cake on platter. Sprinkle top lightly with cinnamon sugar.
Comments
