Skip to main content

Peachy Cake

Just happened upon this recipe and I had some peaches that I bought recently and figured why not?

Peachy Cake (adapted from Food 52)

3 ripe peaches
3/4 t freshly ground nutmeg
1 t cinnamon
1 c sugar
6 T butter
1 egg
1/2 c buttermilk
1 t vanilla
1/4 t almond extract
1 c flour
1/2 c almond meal (ground almonds)
1 t baking powder
1/4 t baking soda
1/2 t salt
3T Turbinado Sugar (Raw sugar)

Grease and flour a 9" round pan. Set aside.  Cut peaches into bite-sized pieces. Add cinnamon, nutmeg, and 2 T of the sugar.  Set aside. Combine flours, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar together in mixer.  Add the egg, buttermilk, vanilla, and almond extract. Mix until combined. Add flour mixture and mix until just combined. Pour into pan.  Spoon peaches over the batter, lightly pressing them into the batter. Sprinkle Turbinado sugar over peaches.

Bake at 350 for 10 minutes; then reduce oven to 325 and bake another 45 minutes or until toothpick inserted in the center comes out clean.  Cool on rack for 10 minutes and then remove from pan.

There's no need to peel the peaches. I had thought about doing that but was a bit lazy and didn't. You couldn't tell. This cake came together quite quickly. A little whipped cream would go quite nicely with this or even a nice scoop of vanilla ice cream.  I opted out on that since it seems strangely that my clothes have been shrinking lately in the wash??

Comments

Popular posts from this blog

Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a

Chocolate Chip Coffee Cake

The Sous Chef is a sucker for a coffee cake. I think they're OK but add some chocolate chips and I think they're more than OK. Because of the sour cream in this recipe the cake is really moist. Chocolate Chip Coffee Cake (Adapted from a page torn from a magazine from so long ago that the paper has yellowed) Topping: 3/4 c brown sugar 3/4 c flour 3/4 t cinnamon 1/4 t salt 6 T butter, cold & cut up Cake: 2 1/4 c flour 1 t baking powder 1/2 t baking soda 1/4 t salt 1 stick butter 1 c sugar 2 eggs 1 t vanilla 1 c sour cream 1/2 c chocolate chips Prepare topping: In a medium bowl cut butter into dry ingredients. You want it to look like wet sand. Place in refrigerator while you prepare the cake batter. Looks like wet sand Cake: Whisk together flour, baking powder, baking soda, and salt. Set aside. In a mixer cream butter and sugar about 5 minutes. Beat in eggs one at a time. Add vanilla and mix well. Alternate adding sour cream and flour in thre

Blueberry Ice Cream

I bought a whole bunch of blueberries and I so happened to have some heavy cream and half and half in the refrigerator - what to do? what to do? Ice Cream - of course! Blueberry Ice Cream 2 c fresh blueberries 1/4 c sugar 2 T water pinch of cinnamon 2 c heavy cream 1 c half and half (or milk) 1/2 c sugar 3 egg yolks 2 t vanilla In a saucepan heat blueberries, water, sugar, and cinnamon until blueberries are softened. (I mashed them up a bit with a potato masher) Set aside. Meanwhile heat cream, half and half, and sugar until bubbles just start to form around the edges. Remove from heat.  Temper the egg yolks by whisking a small amount of the hot cream into the egg yolks. Add the egg yolks back to the cream mixture and heat to 160. Stir in vanilla and blueberries. Taste and add additional sugar or vanilla as needed (Remember you want it more flavorful than you think it should be). Patience - waiting 24 hours Cool saucepan in and ice bath and refrigerate for 24 hour