It's summertime which means stone fruits like cherries and plums are abundant. We've been having a lot of fun in our kitchen coming up with delicious ways to enjoy these seasonal fruits every day. This decadent cake is a loving homage to the Queen of Summer Fruits - the Peach.
For the cake:
3 cups excellent unbleached cake flour, like this one from Anson Mills
Pinch of fine kosher salt
15 tablespoons unsalted butter, at room temperature
6 oz. organic cream cheese, at room temperature
2 1/4 cups organic sugar
5 eggs, at room temperature
1 tablespoon heavy cream
1 tablespoon good peach schnapps (or make your own)
2 tablespoons all fruit (no added sugar) peach jam or preserves
1 cup peeled and chopped fresh peaches
1. Position your oven rack on the lower third of the oven and preheat to 325F.
2. Grease and flour the bundt cake pan of your choice.
3. Sift the flour and salt together into a large bowl.
4. In the bowl of an electric mixer with the paddle attachment. beat the butter and cream cheese together on medium speed until well combined and very smooth. (This can also be done in a large bowl with a stiff wooden spoon.) Add sugar and beat until fluffy. Make sure to scrape the sides of the bowl while mixing.
5. Add the peach schnapps and peach jam to the bowl and mix until combined.
6. Drop the eggs in one at a time and beat well after each one. Then add half of the flour and stir to combine well.
7. Add the cream and mix to combine. Then add the rest of the flour and mix on low to combine. Do not over beat.
8. Using a rubber spatula, mix in the chopped peaches.
9. Spoon the batter into your prepared cake pan and smooth the batter evenly. Bake cake for about 1 1/4 hours, until a butter knife or toothpick inserted into the cake comes out clean.
10. Let cake cool on a rack for about 10 minutes while you make the glaze.
For the glaze:
3/4 cups all fruit peach jam or preserves
1 1/2 teaspoons peach schnapps
1/4 cup water
whole cinnamon stick
1. In a small saucepan whisk together the jam, schnapps, and water. Nestle the cinnamon stick into the glaze.
2. Place saucepan over medium heat and bring to a simmer, making sure not to boil the glaze and adjusting the heat as necessary.
3. When the glaze has thickened and you can no longer smell alcohol, remove from the heat and strain into a small bowl.
Invert your cake onto a rack set over waxed paper or foil. Using a pastry brush, brush the warm cake with the glaze. It will form a nice peachy, slightly crunch crust when the cake is cooled, at which point you can sprinkle with powdered sugar. Enjoy!