Tipsy Peach Cake
Unleash the baker in you with this juicy 🍑 Tipsy Peach Cake smothered in a boozy glaze.🍹 An irresistible mashup of sweetness and a little tipsy treat. Dive into this sumptuous peach cake recipe and surprise your taste buds. Perfect for celebrations or just because! 🍰🎉 Let the baking therapy begin!
Ingredients
- 4-6 fresh peaches, peeled and cut into 1/2" wedges (2-2½ lbs)
- 6 tbsp peach schnapps
- 4 tsp fresh lemon juice
- ⅓ cup (67g) sugar
- 6 tbsp sugar
- 1 cup (150g) King Arthur all-purpose flour or any all-purpose flour
- 1¼ tsp baking powder
- ¾ tsp salt
- ½ cup (110g) brown sugar
- 2 large eggs, room temperature
- 1 stick unsalted butter, melted and cooled
- ¼ cup sour cream
- 1½ tsp vanilla bean paste or vanilla extract
- ⅛ tsp almond extract
- 1 cup (112g) powdered sugar
Instructions
- Preheat oven to 425° and line a baking sheet with foil
- peel and slice your peaches into ½" wedges
- combine 24 peach wedges with 2 tbsp of peach schnapps, 2 tsp of lemon juice, and 1 tbsp sugar and set aside
- slice the remaining peach wedges into 3pcs each and toss in a bowl with 3 tbsp peach schnapps, 2 tsp lemon juice and 2 tbsp sugar, let sit for 10 min
- drain most of the liquid from diced peaches, place on baking sheet in single layer and roast 20-25 min until juices around the edges of the peaches turn dark and peaches look "dry"
- after removing roasted peaches from the oven reduce temperature to 350° and let diced peaches cool @20 min
- melt 1 stick of unsalted butter in a microwave and let cool
- combine flour, baking powder, salt and set aside
- whisk together ⅓ cup sugar, brown sugar, and eggs until well combined about 1 minute
- slowly whisk in butter until completely incorporated
- add sour cream and vanilla and combine well
- add dry ingredients to wet ingredients and combine well
- spray and flour a 9" springform pan and fill with ½ of the batter
- top batter with cooled diced roasted peaches in an even layer
- spread gently the remaining batter over peaches
- with peach wedges make a circular pattern on top of cake batter (SAVE THESE JUICES IN THE BOWL)
- take 1 tbsp of sugar and ⅛ tsp almond extract and with a fork combine them well (it doesn't seem like ⅛ of a tsp would be enough but I promise you it is)
- sprinkle over top of cake and bake 60-65 minutes (until golden brown and a toothpick comes out clean in the center) cool 10 minutes then remove the sides of pan
- add the last 1 tbsp of peach schnapps and 1 cup of powdered sugar to your peach juices from your wedges and combine (this should make a thin boozy glaze)
- pour glaze around outer edge of warm cake and spread sparingly over the middle (do not let glaze pool in the middle of the cake)it is ok for the extra glaze to run off the sides of cake we want a thin layer here, we do not want our cake to get soggy from the glaze, cool completely
Nutrition
Calories: 405kcal
Tried this recipe?Let us know how it was!