peach cake

Instructions

1. Preheat the oven to 425°. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Grease and flour a 9" springform pan. Stir 24 peach wedges with 2 tablespoons of the peach nectar, 2 teaspoons lemon juice, and 1 tbsp sugar in a large bowl; set aside
2. Cut the remaining peach wedges crosswise into 3 chunks and gently toss with remaining 3 tbsp of peach nectar, 2 teaspoons of lemon juice and 2 tbsp sugar in another medium bowl. Spread these peach chunks onto the prepared baking sheet and bake until juices begin to thicken and caramelize at the edges of the pan, 20-25 minutes.
3. Remove the pan from the oven and let the peaches cool completely on the pan, about 30 minutes. Reduce oven temperature to 350 degrees.
4. For the Cake: In a small bowl, whisk the flour, baking powder, and salt together. In a large bowl, whisk the brown sugar, 1/3 cup of the granulated sugar and eggs until thick and thoroughly combined.
5. Whisk in the sour cream, vanilla and 1/4 teaspoon (only) of the almond extract until combined. Add the flour mixture and whisk until just combined (don't over mix).
6. Pour half of the batter into the prepared pan and spread evenly to the edges.
7. Sprinkle crushed panko over the cooled, roasted peaches and toss to coat the peaches. Arrange those peaches evenly in the batter and press down gently. Spread the rest of the batter on top, smooth with a spoon, then arrange the reserved peaches over the top of the batter, making sure to get wedges in the middle also.
8. Combine the remaining 3 tbsp granulated sugar and the remaining 1/8 tsp almond extract in a small bowl, then sprinkle it evenly over the top of the cake batter.
9. in the 350 degree oven, bake the cake until golden brown and a toothpick inserted in the center comes out with just a few crumbs (not completely dry), 50 minutes to 1 hour, rotating the pan halfway through baking.
10. Remove the pan from the oven to a wire rack and let cool for 5 minutes. Run a knife gently around the edges of the baked cake to loosen it, then remove the sides of the pan (bottom will still be attached).
11. Let the cake cool completely on the rack, 2 to 3 hours. Slide a thin metal spatula between cake bottom and pan to loosen it, then slide cake onto your cake platter.