This traditional German cake is not too sweet, letting the flavour of the peaches truly shine. Out of peach season, you can use frozen peaches, or even canned.
- Fresh Peaches 2 lbs, peeled and sliced
- All Purpose Flour 1-1/2 cups
- White Sugar 3/4 cup
- Baking Powder 2 tsp
- Salt 1/2 tsp
- Freshly Grated Nutmeg 1/8 tsp
- Ground Cardamom ½ tsp
- Ground Ginger ½ tsp
- Cold Butter 1/4 cup, cut into small pieces
- Full Fat Milk 1/2 cup
- Egg 1 large
- White Sugar 1/2 cup
- Egg 1 large
- Vanilla Extract 1 tsp
- All Purpose Flour 2 tsp
- Salt a pinch
- Whipping Cream 1 cup
- Preheat the oven to 400˚F and generously butter the base and sides of a 9-inch spring form pan. Place the fresh, thawed or canned peaches in a sieve to drain.
- Whisk together the flour, sugar, baking powder, salt and spices in a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles fine crumbs.
- Whisk the milk and egg together in a small bowl. Using a fork, mix the milk and egg mixture into the flour mixture until well combined but do not over mix.
- Spread the batter in the spring form pan and layer the peaches on top. Bake for 15 minutes.
- Meanwhile, whisk together the sugar, egg, vanilla, flour and salt. Gradually whisk in the whipping cream.
- Remove the cake from the oven and turn the heat down to 350˚F. Pour the topping mixture over the cake and return to the oven for 35-40 minutes, until the edges are golden and starting to pull away from the pan.
- Allow the cake to cool for 20 minutes before removing from the pan.