BEST OF COOKING LIGHT

2 & 1/2 pounds peaches, pitted and cut into 1/2 inch thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 & 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, crushed fine

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned break crumbs can be substitued. Orange liqueur can be substituted for the peach schnapps. If using peak-of season, farm-fresh peaches, omit the peach schnapps.

1) Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed backing sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2) Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3) Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4) Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evely over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Genlty spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5) Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Source: Cook's Illustrated July & August 2011 #111 Page 24 & 25

Cardamom Banana Bread

This fragrant bread is better than original banana bread. If you don't have cardamom, you can substitute ground nutmeg. This bread keeps for 5 days without refrigeration.
Servings: 12

Ingredients:
2/3 cup raisins
1/3 cup dark rum
3 ripe bananas, mashed
3/4 cup packed brown sugar
1/3 cup canola oil (melted butter)
2 eggs
1 cup unbleached flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cardamom
1/2 cup chopped walnuts, toasted

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 or 10x4 inch loaf pan.
2. In a small saucepan, combine the raisins and the rum. Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
3. In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute. Sift together the whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended, Stir in the walnuts and the rum soaked raisins last. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. Allow bread to cool slightly before removing from the pan.

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