You may be wondering why we decided to make last summer's winning Simple Summer Peach Cake by Savour for this week's video -- for one thing, it's a darn good cake. But even better, as part of our exciting summer partnership with Whole Foods Market, this is one of 4 recipes that will be featured both on Whole Foods' website and on recipe cards in stores nationwide!
In revisiting this recipe, we were reminded how terrific this cake is, and also stumbled on a few happy accidents. For one, we learned that, in this recipe, nectarines are a perfect early summer substitute for peaches. And after Amanda inadvertently dumped a lot (a LOT) of turbinado sugar on the nectarine-studded batter, we discovered it made for a wonderfully crunchy, caramelized crust. Two splendid variations!
Big thanks to Elena Parker for shooting and editing this video, which will also be featured on Whole Foods' website!
20 Comments on Simple Summer Peach Cake:
I made this two days ago and have pretty much polished it off myself, sliver by sliver. Can't wait to try it with plums.
I made this yesterday with white nectarines and my biggest fear right now is that I might eat the rest of the cake - all of it - today. It was that good. A note for anyone who is allergic to nuts like I am: I did a 1-for-1 substitution of the almond flour for AP flour and it was just right.
Amanda is a co-founder of Food52.
added about 1 year agoThanks for this info -- helpful to many.
I've made it with apricots and with plums (though the plum cake is a bit wetter, and I like to substitute cardamom for the nutmeg).
Amanda is a co-founder of Food52.
added about 1 year agoPlums and cardamom -- terrific flavor combination!
Creme fraiche with that cake would be perfect. Sorry, I should have said cold creme fraiche......It looks heavenly! And Amanda, we're alike......I love batch cooking things in the oven (time and gas saver!)
Amanda is a co-founder of Food52.
added about 1 year agoGreat point about saving gas.
This looks delightful, can I make it with apricots?
I would think you could do it with (firm but ripe) apricots - most recipes calling from stone fruit can be successfully made with peaches, plums, nectarines and apricots.
Amanda is a co-founder of Food52.
added about 1 year agoYes -- I think it would be terrific with apricots. In fact, I plan to try it.
Merrill is a co-founder of food52.
added about 1 year agoGreat idea!
I really enjoyed this video. I liked the little tips on beating in air and how to make your own almond flour. I think my favorite part though was when Amanda kept adding in all that sugar, then later she made a joke about it. So dreamy.
Amanda is a co-founder of Food52.
added about 1 year agoThanks -- I'm expert at not following directions!
What a great video! What a great-looking cake, too! Yummmm. Still waiting for free-stone yellow nectarines here . . . . but looking forward to using them in this!! ;o)
Amanda is a co-founder of Food52.
added about 1 year agoI think you'll like it -- seems like your kind of cake!
YUM! Peaches are IN in Texas, too, this may be in our immediate future. Could one of you actual baker people explain the difference between baking soda and baking powder?
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm should give you some info on the differences........
Thanks KB! makes sense!!
I made this cake several times last summer and it is really good! Good to know about the nectarines...
Amanda is a co-founder of Food52.
added about 1 year agoI think it's going to become my weekly cake this summer.
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