Peach Cake with Apricot & Vanilla Glaze

Peach Cake with Apricot & Vanilla Glaze
Photo by Scott Phillips


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

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


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