This easy to bake cake, involves a rich batter layered with perfectly ripe fruit, capturing that just picked summer fresh taste. Peaches are one of those fruits that jump out of the orchard bushel and into your grocery cart when they are at their peak. They should be firm to the touch, but smell sweet and ripe. In the fall, try making this with crisp apples. Follow the harvest and tailor this recipe to whichever fruits are in season.
- 10-12 ServingsServings
For the Batter:
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup apple juice
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 2 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoon baking powder
For the Filling:
- 1 pound peaches (about 3 to 4 medium), sliced
- 5 tablespoon sugar mixed with 3 teaspoons ground cinnamon
Preheat the oven to 375 degrees and grease and flour a 9-inch spring form tube pan. (There are cooking sprays that have a touch of flour in them, perfect for this application.)
Prepare the batter by beating the eggs, vegetable oil, juice and vanilla, in a large bowl, on medium speed, for several minutes. In a separate bowl, sift together the flour, sugar, salt and baking powder. A standard kitchen strainer makes a great sifter. On low speed, slowly add the flour mixture to the egg mixture, and then beat on medium speed, for several minutes, until smooth and thick. If you don’t have an electric mixer, you can do it Evelyn’s way, sifting together the sugar, flour, baking powder and salt then creating a well and using a wooden spoon, stirring in the juice, oil, vanilla and egg.
Start the filling by removing the pits from the peaches. A simple technique is to cut around the circumference of the peach and twist. The two halves should separate and the stone pit will be easy to remove. Cut the peaches into ¼ - inch thick slices. Sprinkle the cinnamon and sugar over the peaches and toss to coat. Don’t let the peach mixture sit too long it will become soggy.
Pour a third of the batter (about 1 to 1 ¼ cups) into the bottom of the prepared pan. Top the batter with half the peaches, trying not to let them touch the sides of the pan. Spoon the next third of batter, and then the remaining peaches, finishing with the remaining batter. Bake at 375 degrees for 1½ hours. After 1 hour, check the cake to be sure the top is not browning too quickly. If it is, cover loosely with foil and continue baking. After 1½ hours a bamboo skewer inserted into the center of the cake should come out clean, the cake should be golden brown and the texture firm to the touch. Allow the cake to cool completely before removing from the pan. Sliding a knife around the edges and underneath the cake will make transferring to a cake plate much easier.
Cook any remaining peaches in a saucepan until they become very soft and the syrup thickens. Cool and enjoy as a topping for the cake. A dollop of whipped cream and a scoop of vanilla ice cream couldn't hurt. The cake has a dense texture, similar to coffee cake, which makes it wonderful for breakfast the next day.
Courtesy of Recipes Remembered, a Celebration of Survival, June Hersh, The Museum of Jewish Heritage, June, 2011