This cake was so delish, and there is a crazy secret ingredient… panko breadcrumbs! It helps make keep the cake from being too mushy when the peaches cook. I saw this on the Food Gawker app and I knew that I had to make it! It was a big hit.
2 1/2 pounds peaches, pitted and cut into wedges
4 tsp lemon juice, divided
6 TBSP plus 1/3 cup sugar
1 cup flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup packed light brown sugar
2 large eggs
8 TBSP unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 tsp plus 1/8 tsp vanilla extract, divided
1/3 cup panko bread crumbs, finely crushed
Preheat the oven to 425. Line rimmed baking sheet with foil and spray with vegetable oil spray. Cut a couple of the peaches in slices and put in a bowl. Gently toss with 2 tsp of lemon juice and 1 TBSP sugar; set aside. Cut the remaining peaches in cubes and place in another large bowl. Gently toss these peaches with 2 tsp lemon juice and 2 TBSP sugar. Spread the peach chunks on the prepared sheet in a single layer and bake until the juices begin to thicken and caramelize, about 20-25 minutes. Transfer the sheet to a cooling rack and let the peaches come room temperature.
Reduce the oven to 350 and grease a 9 inch spring pan.
Whisk flour, baking powder, and salt together in bowl and set aside. Whisk brown sugar, 1/3 cup of the sugar, and eggs together in another bowl until thick and well combined, about 45 seconds. Slowly whisk in butter. Add the sour cream and 1 1/2 tsp vanilla, whisking until combined. Transfer half of the batter into the pan and spread evenly. Sprinkle the crushed breadcrumbs (I used my mortar and pestle to ground them finely) over the cooled chunks and toss gently. Arrange the chunks around in an even layer, and press into the batter slightly.
Spread the remaining batter into the pan and again spread evenly. Arrange the peach slices in a circular pattern on top, again pressing in slightly. Stir together the remaining 1/8 tsp vanilla and 3 TSP sugar until the sugar is moistened and sprinkle over the top of the cake.
Bake until the center of the cake is set, about an hour. Transfer to a wire rack to cool. Remove from the pan and let cool another 2-3 hours (I made this the night before, and it was still great).