This super easy cake, dolled up with a little aromatic cardamom and ginger, is the perfect little black dress for sweet peaches. If you have a choice, pick freestone peaches, as it will be easier to remove their pits. Chances are, you’ll find freestone peaches in your market. As the name implies, these peaches have a pit that is easily removed. Clingstone peaches, usually used commercially, have a pit that clings to the peach; so avoid using them.
To ripen hard peaches, place them in a brown paper bag on the kitchen counter where they’ll ripen in a few days.
Once the cake has cooled, pull up some chairs, grab a pitcher of cold milk and a few spoons, and serve the cake right out of the pan.
- 1 ½ pounds peaches
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, softened
- ¾ cups plus 1 tablespoon sugar
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/3 cup plain whole-milk yogurt
- Prep Time: 20m
- Cook Time: 35m
Preheat the oven to 350ºF. Grease a 9-inch square baking pan.
For the Peaches
Bring a large pot of water to a boil. Set up a large bowl with ice and water. Drop the peaches one at a time into the boiling water and boil for 30 seconds. With a slotted spoon, transfer the peaches to the ice water to cool. With either your fingers or paring knife, peel off and discard the skin. Cut the peaches into 1/2-inch-thick slices and transfer to a bowl.
Add the melted butter, sugar, ginger and cardamom and toss to coat. Transfer to the baking pan.
For the cake
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With a mixer, beat the butter and ¾ cup of the sugar until light and fluffy. Beat in the egg yolks and vanilla until well combined. Alternately add the flour mixture and the yogurt to the batter, beginning and ending with the flour mixture, beating until just combined.
In a separate bowl, beat the egg whites until foamy. Beat in the remaining 1 tablespoon sugar until stiff peaks form. Gently fold the whites into the batter. Scrape the batter over the peaches.
Bake for 35 minutes, or until the top is lightly browned and the fruit has risen close to the top. Let cool in the pan and serve at room temperature.
Deep black plums are delicious here. Substitute for half the peaches or make the cake with all plums.
Use 3 cups pitted cherries instead of peaches. Omit the ginger and add 1/8 teaspoon almond extract to the fruit.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.