Lemon Peach Cake With Honey Cream Topping
- 2 eggs
- 1 egg yolk
- 2 cup peaches peeled and sliced
- 1/2 cup salted butter
- 1 cup sugar
- 1/2 teaspoon baking powder
- 2/3 cup flour
- 2 teaspoon vanilla extract
- 2 lemons zested
- Powdered sugar to dust
- 1/2 cup heavy cream cold
- 2 tablespoons honey
- Preheat the oven to 350°F, and prepare a 9-inch cake pan.
- Add the butter to a skillet, and melt over a medium heat. Turn it down if it begins to brown.
- Add the sliced peaches, and cook, stirring occasionally, for about 8 to 10 minutes over a low setting. The peaches should be softened, but not mushy. Strain the butter, and set it aside.
- Measure the flour and baking powder into a bowl, and toss to combine.
- In a second bowl, whisk the eggs and egg yolk together until they are thoroughly mixed but not too frothy.
- Add the sugar, vanilla extract, lemon zest, and strained butter to the eggs, whisking together thoroughly.
- Add the flour mixture to the wet ingredients by the spoonful, stirring slowly but thoroughly with each addition.
- Add the cooked peaches and mix them into the batter.
- Spoon or ladle the cake batter into the pan and bake for about 30 minutes. The top of the cake should be a golden brown color.
- Remove from the oven and allow it to cool for about a half an hour. Once cooled, flip it out of the pan, and dust with powdered sugar.
Honey Cream Topping
- While it is cooling, make the honey cream topping.
- Pour the heavy cream into a chilled bowl (whether you use a mixer or a whisk by hand). Beat until the cream begins to thicken.
- Add the honey, and continue to whip until soft peaks form.
- Refrigerate until you are ready to serve the cake.