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Author Notes: This is a recipe inspired by the cakes I grew up watching my Grandma Helga make. All of her recipes are characteristically Eastern European. Her cakes are not what American’s think of as cakes. No buttercream, no pretty stacked layers of the spongy stuff, and not overly sweet. These fruit cakes are a yeasted dough, similar to challah or brioche, with a layer of fruit and either a streusel topping or a dusting of sugar. This version used peaches I found at the farmers market and and an almond cream to add extra sweetness.
For more pictures visit http://sarahfromscratch.com/2011/07/31/peach-cake/
Makes 9x13 inch cake
- 2 cups All - purpose flour
- 1 cup almond meal
- 1/2 cup sugar
- 1/2 cup warm water
- 1/2 cup milk
- 3 tablespoons melted butter
- 1 packet yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Mix flour, almond meal and sugar together on a large mixing bowl
- Place warm water, warm milk and yeast in a small bowl and let proof
- Pour yeast mixture into the flour and add the extracts and butter. Mix together. I prefer to use my hands, but you can do this in a stand mixer with a dough hook
- Add more flour if needed to create a dough. You want it to spring back and not be too sticky
- If mixing by hand knead a few times on a floured surface before placing in a lightly oiled bowl
- Place in a warm, draft-free place to rise for about an hour, or until doubled in size
Filling and topping
- 3.5 ounces almond paste
- 4 tablespoons sugar
- 2 eggs
- 2 tablespoons milk or cream
- 2 peaches
- 1/2 lemon, juiced
- 4 tablespoons sugar
- Place almond paste in food processor and pulse to break up.
- Add sugar and keep pulsing (the sugar crystals will help break up the paste further)
- Add the eggs and keep the processor running
- Add a tablespoon of cream or milk, if it seems to stiff and that it would not be pour-able, add 1 more tablespoon.
- Cut peach
- Grease a 13 x 9 glass baking dish
- Take the dough out of the proofing bowl and roll out into a rectangle and press into the baking dish
- Poor the almond cream filling over the dough and arrange the peach slices on top of the filling carefully
- Squeeze half of a lemon over the peaches and sprinkle with sugar
- Cover with plastic wrap and let proof for 30 minutes. Preheat oven to 375° F
- After it has risen for a second time bake for 45 minutes to an hour – until the top is golden and the dough the glass is nicely browned.
- Serve warm, or have it room temperature for breakfast the next morning, or really anytime
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart