Peach Cake

We were at the farmer’s market this morning in the middle of a dense crowd of bodies when all of a sudden the sky opened up and the rain dumped down. At first Gray and I huddled under the small playground structure but then made our way, sprinting with arms full of greens and herbs and lemonade, to the shelter of the flower tent. The lovely flower girls “threw together” a small bouquet for us to take home. Now, we are inside warm and dry, sporting some serious rain/humidity hair, and wishing there was some Peach Cake left to nibble on.

I made this simple Peach Cake “Tatin” the other day when I was just really in the mood for peach cake. It is a simple but special recipe perfect for a late summer party or a “just because it’s summer” dessert.

Peach Cake “Tatin”

makes 1 cake

6 tablespoons unsalted butter, at room temperature, plus more for greasing the pan

2 peaches, peeled and cut into wedges

1 3/4 granulated sugar, divided

2 eggs

1/3 cup sour cream

1 lemon, zested

1/2 teaspoon pure vanilla extract

1 cup plus 2 tablespoons unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

First, preheat the oven to 350 degrees F. Generously butter a 9-inch pie dish and arrange the peaches in the dish. Next, combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peach slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peach slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature