I also promised to post the recipe for this cake, so here it goes.
Rustic Peach Cake
from Cook's Country, June/July 2008 issue
Serves 6 to 8
"Since overly ripe peaches will make the cake soggy, look for barely ripe peaches that give slightly to the touch."
Peaches
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 medium peaches, peeled, pitted, and cut into 8 wedges
Cake
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed light brown sugar
8 tablespoons unsalted butter, softened
2 large eggs
2 tablespoons sour cream (I use reduced fat and it's fine)
1 teaspoon vanilla extract
1/3 cup dried peaches or apricots, chopped fine
1. For the peaches: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. (However, I use a 10-inch because it's what I have and the cake turns out a little thinner, but still good.) Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.
2. For the cake: Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated. Reduce speed to medium-low (or low in my case). Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over the top. Sprinkle reserved sugar mixture over peaches.
3. Bake until cake is golden brown and toothpick comes out clean, 35 to 45 minutes (I found that the 10-inch springform needs a cooking time of about 32 minutes). Cool at least 1 hour in the pan on a rack. Remove from pan and serve. Cake can be stored at room temperature, wrapped in plastic, for 2 days.
My experience with this cake is that it does need to be eaten quickly. It will get soggy after a couple days.
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