About the Recipe
an original For Good Granola recipe
Ingredients
1/2 cup butter, room temperature, plus more for
preparing pan
3 large peaches, ripe, but still firm, pitted and cut
into thin wedges
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
3/4 t baking powder
1/4 t nutmeg, freshly grated
1/2 t cinnamon
1/2 t salt
1 t vanilla bean paste
3 eggs
ice cream, for service
Directions
Step 1
Adjust oven rack to center position and preheat oven to 350 degrees. Butter a 9" round cake pan. Line bottom with parchment, then butter parchment.
Step 2
Arrange peach wedges in overlapping circular pattern in bottom of parchment lined cake pan. Use all peaches, layering on top of each other if necessary. Set aside while preparing caramel.
Step 3
In small saucepan bring 1/2 cup of sugar and 1/4 cup of water to boil. Gently swirl pan once sugar has melted. Continue with active boil until sugar caramelizes, swirl gently once color begins to develop to ensure even cooking. Remove from heat once sugar is caramel in color. Immediately pour evenly over peaches. Do not be concerned if caramel seizes up once poured over peaches.
Step 4
Evenly sprinkle Smoky Pineapple granola over peaches and caramel. Set aside.
Step 5
Whisk to combine flour, baking powder, nutmeg, cinnamon, and salt into small bowl. In a large bowl, using a hand mixer, beat together 3/4 cup sugar and 1/2 cup of butter on low speed. Add eggs, one at a time, and beat until just incorporated. Beat in vanilla extract. Add flour mixture and stir until just combined. Spread over peaches.
Step 6
Bake cake until toothpick inserted into center comes out clean, about 25-30 minutes. Cool cake in pan on wire rack. Use an offset spatula to loosen cake from edges of pan. Invert cake onto a serving plate.
Step 7
Serve cake with vanilla ice cream and an additional sprinkling of Smoky Pineapple granola.
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