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Rustic Peach Cake Recipe

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This recipe for Rustic Peach Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Saturday, August 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Peaches

1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 medium peaches , peeled, pitted, and each cut into 8 wedges

Cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed light brown sugar
8 tablespoons unsalted butter (1 stick), softened
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla extract
1/3 cup dried peaches or apricots, chopped fine

Directions:
Directions:
1. For the peaches: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.

2. For the cake: Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated. Reduce speed to medium-low. Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over top, reserving 3 slices to fill the middle. Sprinkle reserved sugar mixture over peaches.

3. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 45 minutes. Cool at least 1 hour. Serve. (Cake can be stored at room temperature, wrapped in plastic, for 2 days.)

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I got this recipe from www.cookscountry.com

08/12/09 This cake is super. The dried fruit keeps the cake from getting soggy.

 

 

 

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