I’m keen on freestone peaches. I’m also keen on this shortcake, which comes together quickly. The simple recipe is a great showcase for just about any summer fruits and the little zip of ginger adds a nice dimension.
When buying peaches I generally look for freestones. In these varieties, the flesh does not cling to the pit, whereas cling peaches have flesh that does cling and are thus harder to pit.
Recipe information
Yield
makes 1 (8-inch) cake
Ingredients
Preparation
Step 1
Heat the oven to 425°F.
Step 2
In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the Bourbon, and the ginger. Set the mixture aside while you make the cake.
Step 3
In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
Step 4
Pat the dough evenly into a greased 8-inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
Step 5
When ready to serve, whip the cream with the remaining 1 tablespoon brown sugar until stiff peaks form.
Step 6
Split the shortcake into two layers; place the bottom layer on a serving platter. Spoon half of the peach mixture over the cake and top with half of the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle with the pecans and serve.
