Bake this Southern-inspired, moist and fruity cake when peaches are plentiful--from late June through July.

EatingWell Test Kitchen

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Recipe Summary

total:
1 hr 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.

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  • Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and cornstarch in a bowl. Spoon the fruit into the prepared pan, arranging it in an even layer; set aside.

  • Combine flour, pecans, baking powder and salt in a food processor; process until the pecans are ground to a fine meal.

  • Beat 2 egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing to beat until the egg whites are stiff and glossy; set aside. Beat whole eggs with the remaining 1/3 cup sugar in another mixing bowl until thick and pale, about 5 minutes. Beat in the remaining 1 tablespoon of bourbon (if using) and vanilla. Whisk one-fourth of the reserved beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold in with a rubber spatula just until blended. Fold in the remaining beaten whites, then the remaining flour mixture.

  • Spread the batter over the fruit in the pan. Bake until the top springs back when lightly touched and a skewer inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 5 minutes, then invert onto a serving plate, rearranging any stray fruit. Serve warm or at room temperature.

Tips

Tips: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.

To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

178 calories; protein 3.8g 8% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 1.5g 6% DV; sugars 21.5g; fat 4.8g 7% DV; saturated fat 0.6g 3% DV; cholesterol 37.2mg 12% DV; vitamin a iu 257.6IU 5% DV; vitamin c 4.1mg 7% DV; folate 34.3mcg 9% DV; calcium 26.9mg 3% DV; iron 1.2mg 6% DV; magnesium 15.3mg 6% DV; potassium 176.4mg 5% DV; sodium 139.5mg 6% DV; thiamin 0.1mg 13% DV.