I have been slowly weaning my way off of caffeine in the past two weeks. I have had some set backs and moments I didn't think I was going to make it through yoga class without consistently yawning every time she said "inhale" and therefore causing the yoga teacher to yawn. When I made eye contact with her, her evil eye made an appearance and she called me out on it. I had it coming! If she wasn't the best friend ever I would have cried. Not really. I'm just being dramatic. I just started watching Glee and I want to sing and dance my way through my day! Speaking of Yoga, yesterday was terrible! I was so incredibly sore afterwards and I've been doing yoga for quite a while now. What was up with that? I feel much better today.
Summer Peach Cake
Yield: 8 to 10 servings
2 1/2 pounds peaches, pitted and cut into 1/2-inch thick wedges - I used organic and they were great!
5 Tbsp. peach brandy
4 tsp. lemon juice
6 Tbsp. plus 1/3 cup granulated sugar
1 cup (5 ounces) all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup packed (3 1/2 oz) light brown sugar
2 large eggs
8 Tbsp. unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 tsp. vanilla extract
1/4 tsp. plus 1/8 tsp. almond extract
1/3 cup panko break crumbs, crushed fine - I put them in a baggie and smashed them with a rolling pin
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with Pam. Gently toss 24 peach wedges with 2 Tbsp. brandy, 2 tsp. lemon juice, and 1 Tbsp. granulated sugar in bowl; set aside.
Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 Tbsp. brandy, remaining 2 tsp. lemon juice, and 2 Tbsp. granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 - 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven to 350.
Spray a 9-inch springform pan with Pam. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 tsp. almond extract; whisk until combined. Add flour mixture and whisk until just combined.
Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 Tbsp. granulated sugar and remaining 1/8 tsp. almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
Bake until center of cake is set and toothpick inserted in center comes out clean, 50 - 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run pairing knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.