Peach Cake Recipe

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Place almonds and sugar in a food processor and pulse until they are finely ground.
3. 3
   In a medium-sized bowl, combine the almond-sugar mixture, polenta, flour, and salt.
4. 4
   Place the butter and sugar in a bowl of an electric mixer.
5. 5
   Beat with a paddle using a medium speed, until the butter is creamy and smooth.
6. 6
   Add the eggs, one at a time, until fully incorporated.
7. 7
   Add the vanilla extract and peach schnapps (if using).
8. 8
   Turn the mixer to low and add the dry ingredients a little at a time.
9. 9
   Cut the peach halves into 1/4-inch wedges.
10. 10
    In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in the center of the pan, forming a spiral pattern.
11. 11
    Spoon the batter over the peaches.
12. 12
    Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
13. 13
    Remove the sides from the pan and allow the cake to cool on a rack.
14. 14
    In a small stainless steel saucepan, combine the peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean and seeds.
15. 15
    Set over low to medium heat and simmer, stirring occasionally, until the mixture is slightly syrupy, about 6 to 8 minutes.
16. 16
    Remove from heat.
17. 17
    Allow syrup to cool to room temperature.
18. 18
    Cover and refrigerate until cold, at least 2 hours or overnight.
19. 19
    Remove the vanilla bean pieces from the syrup.
20. 20
    Place syrup in a blender or food processor and puree until smooth.
21. 21
    Turn cake over onto a serving plate and remove the bottom of the pan.
22. 22
    Cut into 6 to 8 wedges and serve with peach-vanilla syrup.