Peach Cake with Apricot & Vanilla Glaze

Ingredients

• 6-¾ oz. (1-½ cups) allpurpose flour
• 1-½ tsp. baking powder
• ½ tsp. table salt
• ¼ lb. (½ cup) unsalted butter, at room temperature
• 2 firm but ripe peaches (about 5 oz. each), pitted and sliced about ¹/₁₆ inch thick
• 2 large eggs, at room temperature
• ²/₃ cup whole milk
• + 4 more ingredients
• • ¼ cup apricot jelly
  • 2 tsp. brandy
  • 1 cup plus 2 tsp. granulated sugar
  • ½ vanilla bean or 1-¼ tsp. pure vanilla extract

Position an oven rack in the middle of the oven and heat the oven to 350°F. Generously butter and flour a 10x2-inch fluted quiche pan or a 9x2-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter with an electric mi...

View full recipe at Fine Cooking