Cooking web notes

Fresh Peach Cake

Peaches were used by ancient Egyptians as offerings to the God of Tranquility.  No wonder most of us enjoy peaches and it makes me love August too!  That’s because it means there are great Michigan peaches at the farmer’s markets.  They’re large, ripe and juicy! 

This recipe is from a friend and makes the best peach cake you can imagine.  It may seem like a cobbler but, it’s really more like a cake.  Here’s the secret why this is so very delicious:  the peaches are combined with brown sugar and allowed to macerate over-night in the refrigerator.  Oh, are they good the next day ~ very soft with an intense flavor.  Then they turn into this magnificent “homey” dessert!

Be sure to make it in a large glass baking dish or other 2 quart shallow pan.  I use my Le Crueset Au Gratin dish.  It is shallow and large and has more surface to crisp up the great edge of the cake.  The edges are awesome!

Do not open the oven door until baking time is completed.  After the time is up, I look at it and then usually bake it another 5 minutes or so to get the great golden color plus, it makes that yummy edge better too!

This is an amazing dessert you will love and devour if you are a peach lover!  I wish I could really let you know how delicious it is by giving you a serving with a little vanilla ice cream!

It’s a peach cake for the gods!

Ready for the oven

Baked, look at that edge!

Here’s the recipe:

Fresh Peach Cake

Prepare the peaches the day before:

5 medium, firm peaches, peeled and sliced

¼ cup brown sugar, packed

1 tablespoon granulated sugar

¼ teaspoon almond extract, optional

Mix together the peaches and sugars.  Cover and refrigerate over-night.  The next day, the peaches will be in a thick syrup.

Make the batter:

½ cup butter, melted

1 cup sugar

1 cup flour

1 cup milk

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon vanilla

Topping:

Combine in a small bowl:

2 teaspoons sugar

1 teaspoon cinnamon

Method:

Heat oven to 400 degrees.

In a small saucepan, bring the peaches and juice just to a boil. 

Pour melted butter into a shallow 2 quart baking dish.  Set aside.

In a mixing bowl, combine the sugar, flour, milk, baking powder and salt; mix well.

Pour flour and sugar mixture over the butter in the baking dish.

Spoon the hot peaches and juice over the batter.

Sprinkle with cinnamon topping.

Bake at 400 degrees for 25 minutes.

This is true love!  Ummm-mmm!!!

Visit my friend, Linda’s blog at My Kind of Cooking for her cookbook giveaway.

And, check out Bo’s Bowl for another great giveaway!

Here’s wishing you all a wonderful day!

This entry was posted on Friday, April 20, 2012 at 5:49 AM and is filed under Cakes/cupcakes, Desserts, Peaches. You can follow any responses to this entry through the RSS 2.0. You can leave a response.