Peach harvest cake

This is a recipe from America's test kitchen. It tastes very similar to peach cobbler, but the consistency is much better and is not runny like cobbler.

Ingredients:

2 1/2 lb ripe peaches

1/3 cup + 3 tbsp white sugar

1/2 cup brown sugar

3 tsp lemon juice

1 cup flour

1 cup flour

3/4 tsp salt

1 1/4 tsp baking powder

2 eggs

8 tbsp butter, melted

1 1/2 tsp vanilla

1/4 cup sour cream

1/3 cup panko bread crumbs

Directions:

1.Set aside 24 1/2" slices of peaches (for the top). Add 1 tbsp sugar and 2 tsp lemon juice. Stir and set aside.

2. Dice remaining peaches and add 2 tbsp sugar and 2 tsp lemon juice. Next, spread peaches on a lined & sprayed cookie sheet in a single layer. Roast in a 425 degree oven until juices thicken and begin to carmelize--about 20-25 minutes (this helps to reduce the liquid from the peaches making a firmer cake). Let cool to room temperature. Then toss with panko bread crumbs.

3. Combine 1 cup flour, 3/4 tsp salt and 1 1/4 tsp baking powder and set aside. 

4. Mix 2 eggs, 1/3 cup sugar, 1/2 cup brown sugar. Once combined add butter, sour cream and vanilla extract. Once well combined add sifted dry ingredients and mix well.

5. Place half the batter in a grease 9" spring form pan. Next, add the roasted peaches. Top with the remaining batter and spread evenly. Next arrange peach slices on top and sprinkle a few tbsp of sugar on top. Bake at 350 degrees for 45-55 minutes, or until a tooth pick comes out clean. Let rest for 5 minutes, then use a knife around the outside and remove spring.