This peach cake recipe is part of my Italian cakes section because it uses amaretto.(Amaretto is an Italian liqueur found in almost EVERY liquor store)
I love this recipe because it keeps the peaches part easy. You can leave the skins on! Yes! I like quick and easy. I don't want to come home from work and be skinning fruit for an hour just to get a dessert.
Between the brown sugar, butter, natural peach juices, and amaretto - this is heavenly gooey goodness! Kinda like a peach upside down cake with and Italian twist!
If you are not familiar with amaretto, I'd first suggest trying it. You can check out my amaretto recipes and amaretto drink recipes to get ideas. But there's no hard fast rule can skip it if you want and this will be a normal peach cake recipe. If you want more ideas see the substitution section below.
If this wasn't the type of peach recipe you were looking for see my scroll below and see the list of Italian cakes on my site. Thanks for stopping by. Enjoy a little sugar every day!
* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 cup brown sugar
* 1/4 cup melted butter
* 3 tablespoons amaretto
* 2 peaches, pitted and thinly sliced
* 1/2 cup chopped walnuts
* 1/4 cup butter
* 1/2 cup white sugar
* 2 medium eggs
* 1 teaspoon almond extract
* 1/4 cup milk
* Preheat an oven to 350 degrees F.
* Sift the flour and baking powder together and set aside.
* Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur together until the sugar has dissolved
* Pour the dissolved sugar mixture in a GREASED 9-inch spring form pan
* Arrange the peach slices in the spring form pan and sprinkle with the walnuts.
* Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy.
* Beat in the eggs one at a time until blended
* Pour the almond extract and blend - don't beat up or frantically whip, just blend it.
* Pour in the flour mixture alternating with the milk, again until blended.
* Then, gently pour the batter over the peaches and walnuts.
* Bake about or until the cake is golden brown.
Yup - Swap out 1 1/2 teaspoons of almond extract.
Nope, but your life will be easier. One other consideration, I think this recipe is much like an upside down cake. So you could try a cast iron skillet and then flip the cake out 10 minutes after baking.
Any type. Just go for slightly firm.
Always ! Please don't ruin ANY beautiful Italian dessert recipe with shortening UNLESS it is specifically called for. Our background and upbringing trained us to use the fresh ingredients the good Lord gave us. He made cows first. Factories that make fake fat products derived from chemist came later.
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