We are nearing the very end of the peach season here in Colorado. With all of the hot days we have been enduring, I have not been inclined to heat up the house with any baking. However recently the weather has felt more like fall, and it has been cool enough to consider firing up the oven. Lucky for me there are still a few of the fuzzy fruits being trucked over from Palisade on the western slope.
While I enjoy simply eating a fresh peach, or slicing them to make a fresh fruit pie, I really like the way this particular stone fruit flavors a cake, and this one is full of them. The mild sweetness of the tree ripened peaches, accented by a bit of tang from sour cream, works perfectly with the citrus glaze. A hint of almond puts this moist, rich, flavorful cake right over the top. Serve with a few additional fresh peaches and a dollop of sour cream to create an unforgettable dessert. Boy am I happy the cooler weather arrived just in the nick of time.
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 ¾ cups all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 teaspoon cinnamon
- 1 pound fresh peaches, diced (with or without skins)
- 1 cup orange or pineapple juice
- 1 cup sugar
- 2 ounces Grand Mariner
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 Tablespoons heavy cream
- ¼ cup slivered almonds
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Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan.
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In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
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In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond flavorings. Mix until smooth.
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Scrape the bowl then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go.
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Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
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Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
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Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing.
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Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 – 10 minutes or until reduced by one-half and syrup like.
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Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in.
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Whisk together the powdered sugar, almond extract, and heavy cream.
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Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off.
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Top with slivered almonds while the icing is still wet.
I used Grand Marnier in this recipe for the glaze but it could certainly be left out, just replace with more juice.
I often just buy a small airline mini bottle for a recipe, especially if it is a pricey liquor or something I might not otherwise keep on hand.
