Fall is not quite here but I am absolutely in love with these fall desserts. I just bought a 20 pound box of Utah peaches that have been gracing every meal around here- diced into cereal or cottage cheese, grabbed for a quick snack, sliced for lunch, and baked into something for dessert. I've even got some peach sorbet coming tomorrow. So when I saw this recipe, and smelled my fragrant, enormous box of peaches, I knew I'd have Dimply Peach Cake for Saturday's breakfast. Although I was assured that oatmeal would be sufficient and no cake was necessary, the platter was empty less than a half an hour after the cake came out of the oven.
I've included my recipe below since I made several modifications that I'd like to remember. First, I subbed whole wheat flour for 1/3 of the all-purpose flour (1/2 cup). I also included cinnamon and lemon zest to compliment the peaches, which I halved and then sliced each half into thirds. I also dished it up with a little pastry cream. Let's be honest here... what doesn't taste good with a little pastry cream?
After the first bite, I immediately thought of a reversed peach cobbler. Lots of cobbler with some sweet, soft fruit on top. The cake is moist and flavorful, soft and delicious. It easily held it's own flipping out of the pan and back onto a platter- no breaks here.
Do be careful to bake it fully or the fruit might collapse into the middle (my cake took about 2 minutes more than Dorie said, but I would check about 5 minutes before the buzzer goes off and pierce the center with a thin knife to be sure). Thanks Michelle for the great TWD choice. Next week- Creme Brulee!
Dimply Peach Cake
Adapted from Baking by Dorie Greenspan
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of 1 lemon or orange
2 teaspoons pure vanilla extract
3 ripe peaches, pitted, halved, and sliced into thirds (6 slices per peach)
Center a rack in the oven and preheat the oven to 350°F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet. (I actually buttered my pan this time but a nice even spray of Pam with Flour would work here)
Whisk the flour, baking powder, salt, and cinnamon together.
Working with a mixer with the paddle attachment, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes, then add the eggs, one at a time, and beat for a minute after each addition. On medium speed, beat in the oil, lemon zest, and vanilla. The batter will look smooth and creamy, almost satiny (with the whole wheat flour and cinnamon it will have a nice light brown color). Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.
Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the peaches in an evenly spaced pattern, lying each slice on it's side and slightly jiggling the pan just so the fruit settles comfortably into the batter.
Bake for 35 to 40 minutes , or until the top is honey brown and puffed around the fruit and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes- during which time the peaches juices will seep back into the cake- then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
Serve with whipped cream or a dollop of pastry cream for breakfast. For dessert, add a small scoop of vanilla or cinnamon ice cream.
Looks awesome and peaches are so yummy, they are good in anything!ReplyDelete
20 pounds of peaches?! I am so jealous! I've been mowing through the stone fruits as well, but I have to admit I'm looking forward to more fall-ish fruits - apples!ReplyDelete
brilliant - not just using peaches instead of plums, but slicing them instead of halving them. i think you made all the right modifications, and i want a piece of YOURS. the photos are gorgeous.ReplyDelete
It looks gorgeous, and I love the variations in your recipe. With twenty pounds of peaches, I might make a few more of these cakes! I really like peaches better than plums, so I should have just gone with that rather that using plums. Your pictures are superb, as always!ReplyDelete
The cake looks wonderful and it sounds like it was really enjoyed. Ours disappeared quickly, too. It was a delicious little treat.ReplyDelete
The peach version looks wonderful...this really is a breakfast cake! Glad it turned out so well for you.ReplyDelete
Lucky you on the 20 lbs of peaches, look at all you get to create! Your cake looks gorgeous and I love all your variations! I was just thinking it would be wonderful with custard!ReplyDelete
Those peaches seem to be having the time of their life, bathing in the sun comfortably tucked in a sweet batter! MMMMmmmm...
That's beautiful with the peaches and I love the whole wheat sub. I wish I had a 20 lb. box of peaches. Especially so I could make your cake.ReplyDelete
Your pics make me ALMOST wish I made it!! Nice job!ReplyDelete
Amen sister. Everythings better with a little pastry cream! Glad you enjoyed your breakfast cake! ;) Great job!ReplyDelete
Clara @ iheartfood4thought
Yum! I prefer a peach to a plum and the cake sure sounds great!ReplyDelete
mmmm pastry cream!!! i also used white wheat flour...love the whole grain addition in baked goods. looks fabulous. send me some peaches willya?!ReplyDelete
Your photos are absolutely beautiful. And I'm quite envious of all your peaches. =)ReplyDelete
I have made it with plums but not peaches! I can't wait to try it!ReplyDelete
Lovely adaptations. I love the light coming into your pictures! I must say I am enjoying the peaches as well!ReplyDelete
I love your modifications. Looks delicious and what a great breakfast!ReplyDelete
I have to admit I would never think of breakfast with this cake ;-)-ReplyDelete
Your cake looks wonderful
Ulrike from Küchenlatein
Your cake looks great. I love the peaches :)ReplyDelete
Your cake looks fabulous with the peaches! Well done! I loved this cake. I may try a peach version next time!ReplyDelete
What a beautiful cake Anne!ReplyDelete
It looks beautiful.ReplyDelete
I heart peaches.
This looks and bet it tasted fantastic. Great pics! YUMMY!!!ReplyDelete
Your version sounds absolutely delish! Thanks for sharing.ReplyDelete
I second the wonders of pastry cream, lol.
Gorgeous my dear! The colors are lovely, great pics!ReplyDelete
Wow, your cake looks gorgeous! You make me want to try it with peaches next time.ReplyDelete
you are right--reverse cobbler! looks great, and how nice to have so many peaches!!ReplyDelete
Yum. Peaches with the cream. Your photos are beautiful. And 20 lbs of peaches. I wish we lived next door to you and I would snatch some of those! :)ReplyDelete
Super pretty cake, Anne. I used whole wheat flour also and it added a lot to the taste and texture, imo. Love the peaches - I'll be sad to see peach season end.ReplyDelete
Can't wait to see your peach sorbet. I have a brand new ice cream maker as of yesterday.
OMW...the photos, the post, the food...wow, wow, wow. Absolutely gorgeous and delicious looking...how do you do this week after week after week after week? I so want to be you when I grow up.ReplyDelete
Wow! Everything looks wonderful and brilliant!!! Love it!ReplyDelete
I used peaches too and very glad that I did. Your pictures look great and the lighting is perfect!ReplyDelete
Your peach variation looks super yummy. Thanks for the welcome!ReplyDelete
That cake looks so wonderful!ReplyDelete
Your pictures are beautiful. I remember when we lived in AZ I was ready for fall foods despite that fact that it was still hot hot hot.ReplyDelete
nice dimply cake..i also loved your cupcakes !
I'm so excited, I just signed up to join Tuesdays with Dorie! So many fabulous recipes, I just can't wait!ReplyDelete
I love your blog, such gorgeous photos~ :)
A bounty of peaches! I'd never leave the house. ;)ReplyDelete
And, YES, everything goes with pastry cream. Mmmmmmmm.
Your cake looks great--I just started TWD and I love your blog!ReplyDelete
This looks great! I love peaches and already miss having the really good ones from the summer here. I will have to try this with peaches next time!ReplyDelete
yum, it looks so great... can't say no to a little pastry cream :)ReplyDelete
Oh, I wish I had your cake! Slicing the fruit was a great idea.ReplyDelete
A beautiful presentation of such a simple and homey dessert. I love the bars of sunlight streaking across it!ReplyDelete