Well then let's get
- 1/2 cup (1 stick) plus 1 T butter, plus extra for the pan, at room temp
- 4 firm, ripe peaches, cut into wedges
- 1/4 cup plus 2/3 cup sugar
- 1 cup all purpose flour
- 3/4 t baking powder
- 1/4 t baking soda
- 1/4 t kosher salt
- 1 large egg
- 2/3 c sour cream
- 1 t pure vanilla extract
- Preheat oven to 350degrees. Butter an 8 inch cake pan & line the bottom with parchment paper. Suznote: I don't have an 8" pan, so I use my 9" and it still works out beautifully. The cake's just a little 'thinner.'
- Melt 1 T of the butter in a large skillet over medium-high heat. Add the peaches and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the peaches become syrupy, 3 to 5 minutes. Arrange the peaches in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.
- In a small bowl, whisk together the flour, baking powder, baking soda & salt.
- With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of sugar until fluffy. Beat in the egg, sour cream & vanilla. Gradually add the flour mixture, mixing until just incorporated.
- Pour the batter over the peaches & bake until a toothpick inserted in the center comes out clean, 50-55 minutes (or 40 minutes in the case of our whack oven). Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate. Remove the parchment paper. Suznote: I've found that the batter really isn't 'pourable' & I am a
perfectionistobsessive & I'm afraid of messing up my perfect concentric circles, so I just blob it on (that's a technical term) & then carefully spread.
- Serve a la mode with vanilla ice cream!!!! Yummmm!!!!!!!!!!!!!!!
What are your favorite summer desserts?