Jared took this photo of our peach torte before we each enjoyed a slightly larger than generous piece yesterday. After seeing the photo for the first time, I told him I think it looks like it came straight off the menu at Perkins, to which he said he wasn’t sure if that was a compliment or an insult, so I’ve revised my initial opinion to say that I think it looks like it came straight off the menu at a quaint, small-town diner in Georgia. Probably a diner called The Peach. Yep, that sounds about right. And right below the delicious photo on the menu, a simple line would read: “Come try our delicious peach torte. It’s heaven on a plate.” Aww, heavenly indeed.
This peach torte was born from a one-ingredient switcheroo to the purple plum torte recipe in The Essential New York Times Cookbook (peaches for plums, in case I’m being too riddle-y today). I know it might be a smidgen bit early for peach season, but when I saw them at the grocery store the other day, I felt the unyielding desire to buy them and bake them into something delicious. The Fairy Godmother of All Things Produce must have been on my side that day because the peaches turned out to be perfectly ripe and perfectly sweet (with none of that watery business to speak of). Maybe this is just one of those times when the early shopper gets the peach. Or maybe I just lucked out. Either way, good peaches make for great torte. Mmm…
Adapted from The Essential New York Times Cookbook (Amanda Hesser, p. 763)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• large pinch of salt
• 1 cup sugar, plus 1 tablespoon
• 8 tablespoons unsalted butter, softened
• 2 large eggs
• 7 to 8 peaches, halved and pitted (or however many you can fit side-by-side in your pan)
• 2 teaspoons fresh lemon juice
• 1 to 2 teaspoons ground cinnamon (depending on how cinnamon-y you like to go)
Heat oven to 350 degrees. Sift the flour with the baking powder and salt.
Cream 1 cup sugar and the butter in a large bowl with a hand mixer or standing mixer until light in color. Add the dry ingredients and then the eggs.
Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the peach halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice. Sprinkle with the cinnamon.
Bake until the cake is golden and the peaches are bubbly, about 45 to 50 minutes. Cool on rack, then unmold.
There really are few dishes that make you smile like a warm, fruit-filled dessert. Top it off with a scoop of ice cream to go à la mode style, and forget about it. You might as well be floating on a cloud.
What weekend treats were baking up in your kitchen the past few days? Did anyone venture to the farmers market for inspiration? What did you find? And better yet, what did you make?