There are a few “National” celebrations I’m planning on highlighting this month. The first is one I celebrate every August by eating as many juicy, tree-ripened peaches as I can find. Once again, National Peach Month is here!
When we moved back to the Midwest two years ago, I gave up having a producing peach tree in my yard. In the years that the raccoons ate most of the peaches I grew before we could, there was an orchard just a few miles away from that house that I could get them from, for both baking and eating as is. Since the move, I have found a local place not too far away that has peach trees, but they sell out of their supply very quickly. Last year, I missed getting any from there, which was a big disappointment. I’ve gotten some from the farmers market held in town but they are shipped over from Michigan. They were good, but not as great as peaches picked at peak ripeness and eaten that same day.
Fortunately for us, we spent most of this week in Michigan with friends. We were able to find tree ripened peaches, picked just that morning to enjoy immediately and also to bring home for baking. It was a great week and an auspicious start to Peach Month!
Peach Cake
Peach Cake (adapted from Ina Garten via foodnetwork.com) Total Time Required: 1 hour 5 minutes, Prep Time: 15 minutes, Cook Time: 50 minutes, Yield: 6 – 9 servings
Ingredients:
- 1/4 pound (1 stick) unsalted butter, softened
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped almonds
Directions:
Preheat the oven to 350º F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until the mixture is light and fluffy.
Cream the butter and sugar together.
With the mixer on low, add the eggs, one at a time, until thoroughly combined.
Add in the eggs.
Add in the sour cream and vanilla, and mix until the batter is smooth.
Mix in the sour cream until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
Add the dry ingredients.
In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Combine the sugar & cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle the fruit with two-thirds of the sugar mixture.
Add half the batter to the prepared pan and layer on half the peaches.
Sprinkle most of the cinnamon-sugar mixture over the peaches.
Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the almonds.
Add the rest of the batter.
Layer the peaches, the cinnamon-sugar mixture, and the almonds on the cake.
Ready for the oven.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
It’s done!
Serve warm or at room temperature.
What a delectable way to start off National Peach Month!
Looking forward to lots of peach dishes this month! ~Linda
Peach Cake (adapted from Ina Garten via foodnetwork.com) Total Time Required: 1 hour 5 minutes, Prep Time: 15 minutes, Cook Time: 50 minutes, Yield: 6 – 9 servings
Ingredients:
- 1/4 pound (1 stick) unsalted butter, softened
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Directions:
Preheat the oven to 350º F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until the mixture is light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle the fruit with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the almonds. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.