Ingredients: |
Ingredients: 1 1/2 cups All Purpose Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Table Salt
1/2 cup Butter, at room temperature
1 cup plus 2 tsp. granulated Sugar
1 1/4 tsp. pure Vanilla extract
2 large Eggs, at room temperature
2/3 cup whole Milk
2 firm but ripe Peaches (about 5 oz. each), sliced about 1/16 inch thick
1/4 cup Apricot Jelly
2 teaspoons Brandy or Rum
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Directions: |
Directions:Preheat oven to 350°F. Generously butter and flour a 10×2-inch fluted quiche pan, a Nordic Ware Charlotte Cake pan or a 9×2-inch round cake pan. Whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter with an electric mixer until smooth. Add 1 cup of the sugar. Beat on medium speed, scraping down the sides, about 3 minutes. Add 1 teaspoon vanilla extract. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and mix on low speed until just blended. Add the milk and mix until just blended. Add the remaining flour mixture and mix until just blended. Pour the batter into the prepared pan and spread evenly. Arrange the peach slices, overlapping slightly, on top of the batter in a circular pattern and sprinkle with the remaining 2 tsp. sugar. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. While the cake bakes, make the glaze. Put the apricot jelly, brandy, and 1/4 teaspoon vanilla in a small saucepan and heat on medium low until syrupy. Remove from the heat and cover.
When the cake is done, let it cool on a wire rack for 20 minutes. Run a small knife around the inside edge of the pan to loosen the cake. Remove the cake from the pan; transfer it to a serving plate. Just before serving, reheat the glaze to liquefy it and brush it over the peaches. |
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