I think that cake for breakfast has a bad reputation. Mostly because there are a lot of bad breakfast cakes out there. To my mind a good breakfast cake has fruit and flavor, and is moist and tender and delicious. Delicious is important because a single piece has to be satisfying. There's generally enough fat and sugar and calories in the cake to jump start your day and keep you going for a few hours, even on a moderate piece of cake. I generally supplement the cake with fruit and sometimes a little yogurt, but in general a good breakfast cake should be satisfying.
This peach cake is a riff off the classic Nantucket Cranberry Pie by Laurie Colwin. Obviously I used sliced peaches instead of cranberries and eliminated the nuts. I sprinkled 2 tablespoons of cardamom sugar over the peaches and followed the batter recipe as directed, swapping out vanilla extract for the almond. I used a lot of fruit and things almost overflowed the pie pan. It was worth it though because the peaches makes the cake moist to the point of being pudding-like in spots. The flavor of the fruit completely infused into the batter and the finished cake has an incredible peach flavor and aroma, perfect for getting your day off to the right start.
Years Past
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