Trick to keeping your peach cake from getting soggy

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavor gets lost.

Roasting the peaches and tossing them with peach schnapps concentrated their flavor and expelled moisture. However, the peaches became swathed in a flavorful but gooey film when cooked.

Coating our roasted peaches in panko bread crumbs ensured the film was absorbed by the crumbs, which then dissolved into the cake. Peach slices and a sprinkling of almond sugar gave the cake a beautiful finish.

To crush the panko, place the crumbs in a zipper-lock bag and smash with a rolling pin. Orange liqueur can be substituted for the schnapps. If using farm-fresh peaches, omit the schnapps.