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/
9x13 inch cake
All - purpose flour
Filling and topping
milk or cream
In This Recipe
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
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.
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