Rustic Peach Cake

Pairs Well With

Serves 8


¼ cup granulated sugar
¼ t cinnamon
2 medium peaches, peeled, pitted and cut into 8 wedges

1 cup all-purpose unbleached flour
1 t baking powder
¼ t salt
¼ cup granulated sugar
¼ cup packed light brown sugar
8 T unsalted butter, softened
2 large eggs
2 T sour cream
1 t vanilla extract
1/3 cup dried apricots, finely diced


For the peaches:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch spring-form pan. Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.

For the cake:
Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated. Reduce speed to medium-low. Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over top, reserving 3 slices to fill the middle. Sprinkle reserved sugar mixture over peaches. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 45 minutes. Cool at least 1 hour and serve warm with a scoop of vanilla ice cream and a glass of Pedroncelli Port.