SPICED PEACH CAKE

Spiced Peach Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 12

2 medium fresh peaches - approximately 1/2 lb
1 1/2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) ground cardamom
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground cloves
1/4 teaspoon(s) kosher salt
6 tablespoon(s) butter, room temperature
3/4 cup(s) granulated sugar
1 large egg
1/2 cup(s) low fat milk
- topping: 2 tablespoons turbinado sugar, ¼ teaspoon cinnamon

Steps:

Rinse, dry and slice the peaches into 1/2 inch wedges. Leave the skin on the peaches. You'll need about 16-20 slices for this recipe. Set the slices aside. Preheat the oven to 350 degrees and prepare a 9" spring-form pan by placing a circle of parchment in the bottom and lightly greasing the sides of the pan.
Whisk together the flour, baking powder, cardamom, nutmeg, cloves, and salt. Set aside. Use an electric mixer to whip the butter and sugar until they are light and fluffy. Add the egg and continue whipping for another 1-2 minutes. Add the dry ingredients alternately with the milk starting with the flour mixture stirring until just combined each time. When the batter is fully incorporated it will be thick.
Spoon the batter into the prepared spring-form pan and smooth the top so it is roughly even. Poke the peach slices, skin side up, about half-way into the batter. Finish by sprinkling the mixture of turbinado sugar and cinnamon over the top of the cake. Bake the cake for 45-50 minutes or until a toothpick comes out clean. Let the cake to sit in the pan for 20 minutes before releasing the spring and transferring to a cooling rack. Allow the cake to cool completely before serving - several hours if possible.