Peak-of-the-season peaches, rose water and ground coriander perfume this pretty coffee cake, featuring farina for a moist and unexpected texture. Easy to prepare and best served warm, it can be enjoyed any time of day!
Serves: 8
Difficulty: easy to moderate
Prep time: 20 min
Bake time: 45-50 min
Special tools: stand mixer, rubber spatula, 9×2” pie or cake pan
Ingredients
1 c all-purpose flour
1/2 c Bob’s Red Mill farina (aka cream of wheat, non-instant)
1 1/2 t baking powder
1/4 t salt
1 1/2 t ground coriander
6 1/2 T unsalted butter, softened
2/3 c + 1 T sugar
1 t vanilla
2 t rose water,* divided
2 eggs
3/4 c buttermilk
2 T sour cream
2 med peaches, halved, pitted and thinly sliced
1/4 c peach nectar*
2 T honey
Steps
Preheat oven to 350°, lightly grease pan and set aside. In a bowl, combine flour, farina, baking powder, salt and coriander and set aside.
In stand mixer with paddle attachment, cream together butter and 2/3 c sugar 6-8 min, until pale and creamy; using a spatula, occasionally scrape down sides and bottom. Add vanilla, 1 t rose water and one egg and beat well until combined. Add the second egg and repeat. Scrape sides and bottom again.
In separate bowl, combine buttermilk and sour cream. Add flour mixture and buttermilk mixture to butter/sugar mixture in two alternating increments, until just combined. Scrape bowl once more, then spoon batter into prepared pan, smoothing the top.
Combine sliced peaches with remaining 1 T of sugar, then gently insert peach slices one by one mid-way into batter, allowing some of the yellow flesh to show. Leave a small gap between slices and about ½” edge around cake.
Bake 25 min, lower oven to 325°, rotate pan and continue baking 20-25 min until golden and a tester comes out of center with only a few clinging crumbs. Meanwhile, combine nectar, honey and remaining 1 t rose water. Remove cake from oven, drizzle syrup over and allow to slightly cool before serving.
*Available in your Market grocery aisle.
