Recipe

Brioche Peach Cake

Recipe
No Questions Yet

Photo by Saritchka

This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
Chef
Saritchka's Notes: This is a recipe inspired by the cakes I grew up watching my Grandma Helga make. All of her recipes are characteristically Eastern European. Her cakes are not what American’s think of as cakes...
This is a recipe inspired by the cakes I grew up watching my Grandma Helga make. All of her recipes are characteristically Eastern European. Her cakes are not what American’s think of as cakes. No buttercream, no pretty stacked layers of the spongy stuff, and not overly sweet. These fruit cakes are a yeasted dough, similar to challah or brioche, with a layer of fruit and either a streusel topping or a dusting of sugar. This version used peaches I found at the farmers market and and an almond cream to add extra sweetness.

For more pictures visit http://sarahfromscratch.com/2011/07/31/peach-cake/

Expand Collapse

Makes 9x13 inch cake

Brioche cake:

2 cups All - purpose flour Ask a question about this ingredient

1 cup almond meal Ask a question about this ingredient

1/2 cup sugar Ask a question about this ingredient

1/2 cup warm water Ask a question about this ingredient

1/2 cup milk Ask a question about this ingredient

3 tablespoons melted butter Ask a question about this ingredient

1 packet yeast Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

1/2 teaspoon almond extract Ask a question about this ingredient

Mix flour, almond meal and sugar together on a large mixing bowl
Ask a question about this step
Place warm water, warm milk and yeast in a small bowl and let proof
Ask a question about this step
Pour yeast mixture into the flour and add the extracts and butter. Mix together. I prefer to use my hands, but you can do this in a stand mixer with a dough hook
Ask a question about this step
Add more flour if needed to create a dough. You want it to spring back and not be too sticky
Ask a question about this step
If mixing by hand knead a few times on a floured surface before placing in a lightly oiled bowl
Ask a question about this step
Place in a warm, draft-free place to rise for about an hour, or until doubled in size
Ask a question about this step

Filling and topping:

3.5 ounces almond paste Ask a question about this ingredient

4 tablespoons sugar Ask a question about this ingredient

2 eggs Ask a question about this ingredient

2 tablespoons milk or cream Ask a question about this ingredient

2 peaches Ask a question about this ingredient

1/2 lemon, juiced Ask a question about this ingredient

4 tablespoons sugar Ask a question about this ingredient

Place almond paste in food processor and pulse to break up.
Ask a question about this step
Add sugar and keep pulsing (the sugar crystals will help break up the paste further)
Ask a question about this step
Add the eggs and keep the processor running
Ask a question about this step
Add a tablespoon of cream or milk, if it seems to stiff and that it would not be pour-able, add 1 more tablespoon.
Ask a question about this step
Cut peach
Ask a question about this step
Grease a 13 x 9 glass baking dish
Ask a question about this step
Take the dough out of the proofing bowl and roll out into a rectangle and press into the baking dish
Ask a question about this step
Poor the almond cream filling over the dough and arrange the peach slices on top of the filling carefully
Ask a question about this step
Squeeze half of a lemon over the peaches and sprinkle with sugar
Ask a question about this step
Cover with plastic wrap and let proof for 30 minutes. Preheat oven to 375° F
Ask a question about this step
After it has risen for a second time bake for 45 minutes to an hour – until the top is golden and the dough the glass is nicely browned.
Ask a question about this step
Serve warm, or have it room temperature for breakfast the next morning, or really anytime
Ask a question about this step

3 Comments on Brioche Peach Cake

AntoniaJames added 9 months ago

This is simply lovely. In all the years I've been making yeast doughs, I've never made anything like this. I plan to make this for my son before he goes back to college next week. He loves peaches, and he loves my homemade breads, so I know he's going to love this! Thank you so much for posting it. ;o)