Lemon Ginger Peach Cake
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
Lemon zest from one lemon
1 teaspoon cinnamon
3/4 teaspoon dried ginger
1/2 teaspoon pure vanilla extract
A pinch of grated nutmeg
3 peaches, firm, ripe, pitted and cut into 1/2-inch-thick wedges
1. Preheat oven to 350°F. Lightly grease a 9-inch spring form or cake pan.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl beat butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs 1 at a time, beating after each addition. Beat in lemon, cinnamon, ginger, vanilla, and nutmeg. At low speed beat in flour just until combined.
4. Spread batter evenly in pan and arrange peaches over top, they will sink as they bake. Sprinkle 1 tablespoon sugar evenly over top. Bake until cake is golden-brown and top is firm about 45 to 50 minutes. Remove to wire rack and cool 10 minutes, remove side of spring form pan, if using a cake pan it's best to slice it right in the pan. Serve warm or at room temperature with whip cream and/or vanilla ice cream.
I followed the directions exactly as written. Since I don't own a spring form pan (yet) I used a 9-inch cake pan as directed. I must say this cake was as delicious as she described it. It had the liking of a spice snack cake bordered by a crispy outer layer, and filled with fresh peaches. The cake was to some extent coarse in texture balanced by the moistness of fresh peaches and the perfect level of sweetness. Dad just loved it with a dollop of whipped cream.
Thank you Reeni for sharing this yummy recipe!
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