Ah, peaches!
Peaches originated in China thousands of years ago. Persian traders, in turn, introduced the fruit to Europe and called it the “Persian Apple.” Explorers and colonists introduced them to the Americas.
They are beloved just about everywhere. Don’t ask for one in Turkey, though—at least not in English. It’s an insult. (Learned that one the hard way. Seems I unknowingly cast doubt on someone’s legitimacy.)
This is a delicious way to use up some of those beautiful in-season peaches currently abundant in your supermarket. The cake is flavored with peach puree and then further “peached” with diced peaches and a pretty glaze speckled with shards of peach skin. If you are a fan of peaches, this is your cake.
This would be a pretty cake to gift to a neighbor right now as we all struggle with the Covid19 lockdown.
[mpprecipe-recipe:241]
This recipe is adapted from a Jerrrelle Guy recipe in the NYT. You can find the original recipe here.
This recipe looks wonderful! I love peaches so much. Just one question about the icing. Do you have an idea of the measurement for the amount of puree used in the icing? The directions just say to use the puree left in the bowl of the food processor. Knowing that every peach has a different weight, and would, therefore, produce varying amounts of total puree, this would vary a lot depending on the sizes of the peaches used. So, a measurement would be really helpful.