- Roasted peaches and peach schnapps are the secret to this recipe. It's a way to get the peach flavor without drowning the batter in peach juice and ending up with a gummy mess.
- I started with a recipe from Cook's Illustrated. They used almond extract in the batter and topping. I used cinnamon and peach schnapps instead.
- I made a few other changes. They said to use light brown sugar but I only had dark brown. I forgot to add the vanilla, and the cake was fine so maybe that's an optional ingredient. I did not have vegetable oil spray and just used vegetable oil.
- The sliced peaches for the topping marinate in a yummy mix of peach juices and schnapps. Do not add those juices to the cake (the batter cannot support all that liquid). Drink it! It is divine!
