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Peaches and Cream Cake

Makes one 9-inch square cake
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Ingredients
  

For the cake

  • 1-1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 extra-large egg at room temperature and slightly beaten
  • 1/2 cup whole milk room temperature
  • 1/3 cup unsalted butter melted and cooled slightly

For the topping

  • 1 extra-large egg at room temperature and slightly beaten
  • 1 cup sour cream room temperature
  • 1/4 - 1/3 cup granulated sugar to taste and the sweetness of the fruit
  • medium peaches ripe but still firm, pit removed, sliced into 1/2-inch wide wedges
  • 1/2 teaspoon cinnamon ground. Substitute powdered ginger.

Instructions
 

  • Generously butter the bottom and sides of a 9-inch square baking pan, or line with parchment paper if you plan to lift the entire cake out of the pan for serving presentation. I use two sheets of parchment paper, placed crosswise in the pan with plenty hanging over the top to easily lift out the cake.
  • Place an oven rack in the center position and preheat the oven to 350° F.
  • In a medium mixing bowl, whisk together the flour, 1/ 4 cup granulated sugar, baking powder and salt. In a small bowl combine the first beaten egg, milk, and melted butter. (I use the one-cup liquid measuring cup for this. Measure the milk, add the beaten egg and melted butter, then stir.)
  • Add the wet mixture to the flour mixture and mix until just combined with no streaks of flour showing. But don’t over mix. The batter will be thick.
  • Spread this batter evenly into the prepared 9-inch pan and bake for 15 minutes.
  • Meanwhile prepare the topping by adding the remaining beaten egg, 1/ 4 – 1/ 3 cup of granulated sugar, and sour cream together in a small bowl.  Mix well.  Slice the peaches and set aside.
  • After the initial 15 minutes, of baking remove the partially baked cake from the oven and set on a heatproof surface or hot pad. Spread the sour cream mixture evenly over the cake then arrange the peaches in a single layer, decorative pattern. Sprinkle with cinnamon.
  • Return to the 350° F oven and continue baking for another 15minutes. Cake is done when a toothpick inserted in the center of the cake comes out clean. Do not over bake.
  • Serve warm or chilled.

Notes

Store any leftover cake covered in the refrigerator for up to 2 days. The cake will absorb the sour cream topping and become more moist over time. This isn't necessarily a bad thing, think tres leches cake!