This buttery-fresh cake is the perfect accompaniment to the morning meal. In August we pick the peaches from our backyard -- the ones that don't go straight into our mouths or miss jam-making day are baked in the kuchen. Our guests rave about the aroma of the cake while it's baking, and in the morning when they taste... they are pleasantly rewarded.
Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat oven to 350°. Grease a 9x2-inch round pan.
Whisk together thoroughly:
1 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
In a large bowl, beat on medium to high speed, until light and fluffy:
1 stick unsalted butter
3/4 cup sugar
Beat in one at a time until blended:
2 large eggs
Stir in the flour mixture just until incorporated. Scrape batter into pan and spread evenly.
Scatter on top:
2 cups sliced, peeled peaches
(peel fruit by dropping into boiling water for 20-60 seconds; peel should slide off)
Combine and sprinkle over fruit:
1 tablespoon sugar
1/4 tablespoon cinnamon
Bake in oven (place cake pan on cookie sheet to catch spillovers) until golden brown, 40-45 minutes. Let cool before serving.
