Summer Peach Cake

When we first started this blog, I said I wasn't into making complicated desserts. I was just a mix and bake kind of a girl. This dessert is making a big fat liar out of me.

Perhaps having a cooking blog has pushed me to try a little harder in the dessert department. Or maybe I just wanted to use my new springform pan. Or maybe I just wanted to make something awesome with summer peaches while they're still here. The thing is, this dessert required way more effort than I'd normally want to expend for one little cake. It's a Cook's Illustrated recipe, so naturally, it has a thousand steps, yet it is also super-delicious. Trade-off.

It's probably not as complicated as making a peach pie, though. If you see me making double-crust pies on here, then you'll know I've officially lost my mind. You have to draw the line somewhere.

We had a little BBQ at our house over Labor Day weekend with John's family (hi Fred!), and this cake followed a pretty serious pulled pork dinner. A slice of this cake with a scoop of vanilla ice cream was the perfect way to end the meal, and bid a fond farewell to summer.

Summer Peach Cake
from Cook's Illustrated

Note: If using farm-fresh peaches, you should omit the peach Schnapps (I omitted). Also, the addition of Panko breadcrumbs seems weird, but I promise you won't notice them in the cake. They help to absorb the excess juices so your cake won't get soggy.


Ingredients:

2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup (5 ounces) all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed (3 1/2 ounces) light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, finely crushed

Instructions:

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.


Serves 8 to 10

Download a printable recipe.

Yes, my plate does say, "Hot Mess"

Chocolate Cupcakes with Peanut Butter Icing

Happy New Year! I thought I'd get in an indulgent recipe before I go on my upcoming Cooking Light blogging streak.

I finally got my dream appliance, a Kitchen Aid mixer, for Christmas (thanks Mom and Dad!). So now I have no excuse to not make decadent baked goods, right? I found the recipe for these cupcakes in another one of my Christmas gifts: a Barefoot Contessa Cookbook from John's mom (Ina Garten's cookbooks are so beautiful, by the way... I want to try just about every recipe in them).

The only change I made was making mini cupcakes instead of regular-sized ones. I served them up at our New Year's party last night, so I wanted them to be bite-sized. If you go the mini cupcake route, try baking them for 12-15 minutes (and it will make about 4 dozen of them!).

The results? Everyone loved these. Personally, I thought the cake part was perfectly good, but the real star here was the peanut butter frosting. Luckily, when I was done frosting all of my cupcakes, I had plenty left over to pipe straight into my face. Don't judge, you know you'd do it too.

Chocolate Cupcakes with Peanut Butter Icing
from Barefoot Contessa at Home

Ingredients:
    12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
     2/3 cup granulated sugar
     2/3 cup light brown sugar, packed
     2 extra-large eggs, at room temperature
     2 teaspoons pure vanilla extract
     1 cup buttermilk, shaken, at room temperature
     1/2 cup sour cream, at room temperature
     2 tablespoons brewed coffee
     1 3/4 cups all-purpose flour
     1 cup good cocoa powder
     1 1/2 teaspoons baking soda
     1/2 teaspoon kosher salt
     Kathleen's Peanut Butter Icing, recipe follows
     Chopped salted peanuts, to decorate, optional

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Makes 16 cupcakes.

Kathleen's Peanut Butter Icing:

     1 cup confectioners' sugar
     1 cup creamy peanut butter
     5 tablespoons unsalted butter, at room temperature
     3/4 teaspoon pure vanilla extract
     1/4 teaspoon kosher salt
     1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Isn't she beautiful??

Download a printable recipe.
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