CHRISTMAS SWEET PEACH CAKE

:: This recipe uses peach schnapps to help boost the peach flavor, however, if you are using peak-of-season peaches, you can omit it. It won’t be necessary…just save it for a fuzzy navel!   Roasting the chunks of peaches concentrate their flavor and expel moisture ensuring that the finished cake is moist and not at all soggy. Serve this beautiful cake for brunch or go crazy and serve with a scoop of vanilla ice cream for dessert! ::

  { Preparation & Baking Time : 80 Min }
        Difficulty : Average
      Cake Type : Summer Cake
            Serves : 6-8
          Cuisines : USA , CANADIAN , UK, AUSTRALIAN


    Ingredients
 • 2 ½ pounds peaches, pitted and cut into ½ inch-thick wedges
 • 6 tablespoons peach schnapps, divided
 • 5 teaspoons lemon juice, divided
 • 6 tablespoons plus 1/3 cup granulated sugar, divided
 • 1 cup (5 ounces) all-purpose flour
 • 1 ¼ teaspoons baking powder
 • 3/4 teaspoon salt
 • ½ cup packed (3 ½ ounces) light brown sugar
 • 2 large eggs 
 • 8 tablespoons unsalted butter, melted and cooled
 • 1/4 cup sour cream
 • 1 ½ teaspoons vanilla extract
 • 1/4 teaspoon plus 1/8 teaspoon almond extract, divided
 • 1/3 cup panko bread crumbs, finely crushed

    Preparation Method
1. First Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and
  spray with vegetable oil spray; set aside.

2. Now Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon 
  juice, and 1 tablespoon granulated sugar in bowl; set aside.

3. Cut remaining peach wedges crosswise into thirds. Gently toss with remaining 
  3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated
  sugar in a large bowl. Spread peach chunks in a single layer on prepared baking sheet and
  bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25
  minutes. 

4. Now Transfer sheet to wire rack and let peaches cool to room temperature, about 30
  minutes. Reduce oven temperature to 350 degrees. Spray a 9-inch springform pan with
 vegetable oil spray; set aside.

5. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  In a large bowl, whisk together the brown sugar, 1/3 cup granulated sugar, and eggs until
  thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. 
  Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined and Add
  flour mixture and whisk until just combined.

6. Now Transfer half of batter to prepared springform pan; using offset spatula, spread 
  batter evenly to the pan edges and smooth surface. Sprinkle crushed bread crumbs
  evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on 
  batter in even layer, gently pressing peaches into batter. Spread remaining batter over
  peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in a
  ring over the surface of cake, placing smaller wedges in center. Stir together remaining 
  3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl
  until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

7. Bake until center of cake is set and toothpick inserted in center comes out clean,
  50 to 60 minutes. Transfer pan to wire rack and cool 5 minutes. Run a paring knife around
  sides of cake to loosen, then remove cake from pan and let cool completely, 
  2 to 3 hours. Cut into wedges and serve.

MY NOTE:
To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted.
Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

       ENJOY