Seems the recipe for the classic summer dessert has changed over the years in ways that do not please Jacques' discriminating buds.
"Just as Old Bay seasoning has no place in a crab cake recipe, apricot or raspberry jellies — or cinnamon — have no place in a proper peach cake," he wrote.
"Sometime in the past 30 years, a glazed topping has insinuated itself into local baking," Jacques continued. "I think of this glazing as Formstoning what was once a simple and delicious product."
Here is Jacques' peach cake column in its entirety.
Sun photo by Elizabeth Malby