Recipe adapted from America’s Test Kitchen’s The Perfect Cake.
- About 12 medium peaches
- 5 tbsp peach liqueur
- 4 tsp lemon juice
- 1/3 cup plus 3 tbsp granulated sugar
- 1/2 cup brown sugar
- 3 tbsp sugar in the raw
- 1 cup all purpose flour, plus extra for pan
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 large eggs, room temperature
- 9 tablespoons unsalted butter, melted and cooled
- 1/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 1/3 cups panko bread crumbs
For the roasted peaches: Preheat oven to 425 degrees and adjust oven rack to middle position. Halve each peach and remove pit. Take 6 of the peach halves and place them cut side down on a cutting board. Slice each peach half into 5 wedges. Take 24 of the prettiest looking wedges and toss them with 2 tbsp of the peach liqueur, 2 tsp of the lemon juice, and 1 tbsp of sugar. Set aside. Cut the rest of the peaches into 1 inch chunks and gently toss with the remaining peach liqueur, 2 tsp lemon juice, and 2 tbsp sugar in another bowl.
Line a half sheet pan with foil and spray lightly with non-stick spray. Spread peach chunks (NOT the pretty slices) onto prepared sheet pan and bake until the juices begin to thicken and caramelize at edges, about 30 minutes. Lower oven temperature to 350 degrees.
Using 1 tbsp of the melted butter, grease and flour a 9 inch springform pan. Whisk flour, baking powder, and salt in a small bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs in large bowl until thick and thoroughly combined, about 45 seconds. Slowly whisk in remaining melted butter until combined. Whisk in sour cream and vanilla until combined. Add flour and whisk until just combined.
Pour half of batter into prepared pan and spread to pan edges with rubber spatula. Sprinkle panko over roasted peach chunks and toss gently to combine. Spread roasted peach chunks evenly over batter and press in gently. Gently spread remaining batter over roasted peach chunks and smooth. Arrange reserved peaches over batter in a circle, also placing wedges in center. Sprinkle sugar in the raw over top.
Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 50 min to an hour, rotating pan halfway through. Let cake cool in pan on top of wire rack for 5 minutes. Run thin knife or metal spatula around edge of pan to loosen cake, then remove sides of pan. Let cake cool completely on rack, 2-3 hours. Slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter.