1 1/2 pounds (approximately 5-7) peaches
2 tablespoons unsalted butter, melted
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 1/4 level cups, all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup plus 1 tablespoon sugar
2 large eggs, separated
1 teaspoon pure vanilla extract
1/3 cup plain whole milk yogurt
Preheat the oven to 350 degrees. Grease a nine-inch square baking pan.
To prepare the peaches, bring a large pot of water to a boil. Set up a large bowl with ice and water. Drop the peaches one at a time into the boiling water and boil for about one minute. With a slotted spoon, transfer the peaches to the ice water to cool. With either a paring knife or your fingers, peel off and discard the skin. Alternatively, simply peel the peaches with a paring knife, discard the skins.Cut the peaches into 1/2 inch thick slices and transfer to a bowl.
Add the melted butter, sugar, ginger and cardamom to the peaches, toss to coat. Transfer to the baking pan.
To prepare the cake, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, using an electric mixer, or a stand mixer fitted with the paddle attachment, beat the butter and 3/4 cup of the sugar until light and fluffy. Beat in the egg yolks, one at a time, and the vanilla until well combined. Alternating between dry and liquid ingredients, add the flour mixture and the yogurt to the batter, beginning and ending with the flour mixture, beating until just combined.
In another bowl, beat the egg whites until foamy, add the remaining 1 tablespoon sugar and beat until stiff peaks form. Gently fold the whites into the batter, fold just until combined. Scrape the batter over the peaches.
Bake for 35 minutes, or until the top is lightly browned and the fruit has risen close to the top. Let cool in the pan, serve at room temperature.
– Consider placing a sheet tray on a rack beneath the baking pan as the peaches have a tendency to bubble some.
– Baking time may take closer to 45-60 minutes. Cover lightly with foil to avoid overbrowning the top, making sure to be careful when removing foil to avoid pulling off cake top.
– Cake may be made one day in advance, refrigerated, and then brought to room temperature to serve.
Recipe adapted from The Beekman 1802 Heirloom Cookbook.