55 minutes
A delicious cake infused with the fragrant notes of Grand Marnier, fresh peaches, and almond.
Ripe Peaches, unpeeled, cut into wedges
0 lb
Grand Marnier
tablespoons
Unsalted Butter, at room temperature
0 stick
cups
teaspoons
teaspoons
Extra Large Eggs, at room temperature
each
cups
teaspoons
teaspoons
tablespoons
Blanched, Sliced Almonds
tablespoons
Confectioners’ Sugar
to taste
1. Preheat Oven and Grease Pan
Preheat your oven to 350 degrees and grease an 8-inch round springform pan. This ensures your cake doesn’t stick and bakes evenly.
2. Prepare Peaches
In a small bowl, combine the peach wedges and Grand Marnier. The Grand Marnier will infuse the peaches with a fragrant citrus note, making them slightly glossy. Set this aside while you prepare the batter.
3. Cream Butter and Sugar
Using an electric mixer with a paddle attachment, cream the room-temperature butter and granulated sugar together on medium speed for about 2 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air, giving your cake a light texture.
4. Add Extracts and Eggs
Add the vanilla extract, almond extract, and eggs, one at a time, mixing well after each addition.
5. Combine Dry Ingredients
In a separate bowl, combine the flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture with the mixer on low speed. Mix until just combined to avoid overworking the batter.
6. Prepare Batter
Pour the batter into the prepared pan. Arrange the peach wedges evenly on top of the batter, gently pressing them in. Sprinkle the turbinado sugar and sliced almonds over the peaches. The sugar will give a delightful crunch, and the almonds will add a lovely nutty flavor.
7. Bake Cake
Bake in the preheated oven for 35-45 minutes. You’ll know it’s done when a tester inserted into the center comes out clean and the top is golden brown.
8. Cool and Dust with Sugar
Allow the cake to cool on a rack. Once cooled, dust with confectioners’ sugar before serving. Enjoy the delightful blend of peach, almond, and the subtle citrus hint from the Grand Marnier.
The quality of the peaches is paramount. Choose ripe but firm peaches that have a sweet fragrance. The ripeness will contribute natural sweetness and moisture to the cake, enhancing the peach flavor throughout.
To intensify the Grand Marnier flavor, consider macerating the peaches in a mixture of Grand Marnier, a touch of sugar, and a squeeze of fresh lemon juice for about an hour before using them. This not only infuses the peaches with flavor but also begins to draw out their juices, which will add to the moistness of the cake.
Use an oven thermometer to ensure your oven is at the correct temperature before baking. Bake the cake until a skewer inserted into the center comes out clean, but be careful not to overbake as the cake will continue to cook slightly in the pan once removed from the oven.
When creaming the butter and sugar, make sure they're well combined and pale in color. This introduces air into the batter, giving the cake a lighter texture. Also, ensure all your ingredients are at room temperature for the best emulsion.
Allow the cake to cool in the pan on a wire rack before attempting to remove it. This patience ensures the cake sets and reduces the risk of it breaking apart.
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