Peach “Bake”

There are certain desserts that need some extra work to turn out just perfect— but that extra work ALWAYS pays off. One of my favorite summer fruits is peach; I like peach ice cream, peach ice tea, peach tart and the list goes on. But every peach cake or muffin I have ever eaten has that wetness between the cake and fruit which I’m not a huge fan of. So I decided a few years ago to develop a bake that had that delicious peach flavor, but without the excess gooiness. This became an obsession and yes, there is such a thing as too much gooiness… just ask my family. But all is well that ends well and this dessert has found its way back into our family favorites simply because it’s now unbeatable— and nobody can say no to something this good.

With this recipe, each little step can make a huge difference because peach in baked dishes doesn’t usually turn out right. Peaches have a lot of liquid and very little pectin, so when you bake them with batter they tend to become slimy and soggy… not great qualities for a dessert. By taking the extra steps and macerating the fruit as well as roasting it, I’m able to remove some of the extra liquid as well as add intense peach flavor to boot. Also, by layering the batter and fruit I guarantee the fruit will not sink. By “baking” this dessert in the Aroma Rice Cooker I can also ensure that the cake part will be nice and moist. So for your next get-together with family and friends, give this bake a chance and either share the recipe or keep it as your claim to fame around the neighborhood!

For the peaches:
1st bowl:
1-1/2 lbs of peaches, cut into 24 slices
1 tbsp of sugar
2 tsp of lemon juice
2 tbsp of peach Triple Sec

2nd bowl:
1/2 lb of peaches, cut into cubes
2 tbsp of sugar
3 tsp of lemon juice
3 tbsp of peach Triple Sec
½ cup of Panko bread crumbs

For the cake:
Dry ingredients:
1 cup of flour
1/2 tsp of salt
1/4 tsp of baking powder

Wet ingredients & sugar:
2 eggs
1/3 cup of sugar
1/2 cup of brown sugar
1 stick of melted butter
1/4 cup of yogurt
1/4 tsp of vanilla extract

To make the peaches: Start by halving the peaches and removing the pits. Cut 1-1/2 lbs of peaches into 24 wedges and place in a bowl with sugar, lemon juice and triple sec. Mix and let macerate until ready to use. Then, cut the rest of the peaches (about 1/2 lb) into small cubes and place in a second bowl with sugar, lemon juice and triple sec. Mix and also let sit.

Line a cookie sheet with foil and place the chopped peaches from the second bowl in a single layer on it. Place in oven for 20-30 minutes until caramelization occurs at 425°. Allow to cool, mix in panko crumbs and set aside.

To make the cake: Mix all dry ingredients together in a bowl. In a separate bowl mix all wet ingredients and sugar together. Then combine the two and set aside.

Line the steam tray of your Aroma Rice Cooker with foil and smooth it out as much as possible. Spray the foil with cooking spray. Layer half the cake mixture on the foil-covered tray and smooth out. Top with the roasted peaches and cover with the rest of the cake batter. On top form a pretty design with the remaining peach slices. Add two cups of water to the cooking pot and place the steam tray into your Aroma Rice Cooker. Set to steam for 50 minutes (NOTE: you’ll need to set the steamer for 30 minutes and then 20 minutes). Check for doneness by inserting a toothpick into the cake. If nice and moist, remove and enjoy!


Over to You
What’s your version of a peach dessert? Share and inspire us!

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