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September 10, 2019
This is about...
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        SUMMER IS ALMOST OVER, BUT SOME OF THE BEST FRESH FRUITS AND VEGGIES OF THE SEASON ARE HERE RIGHT NOW! In the Hudson Valley, we've had a stellar peach crop this summer, just begging to be baked into pies and cakes. THIS BEAUTY, with its 2 layers of sweet, fresh peaches and cinnamon sugar, IS BURSTING WITH PEACH FLAVOR and will absolutely not disappoint. Actually, once you start eating it, you may not be able to stop! It's so good.
        To make sure you get the most delicious peaches, seek out a local farmer's market or farm stand, and pick ones that are fragrant, yellow with a nice rosy blush, (no green) and firm to the touch, not mushy. The only real time consuming part of this recipe is peeling and slicing the peaches, which I hesitate to say you could forgo. But I wouldn't, as the peel will get chewy. FRESH, LOCAL PEACHES WILL BE GONE IN A BLINK, SO MAKE THIS CAKE SOON!

LESSONS Learned:
1. Although you can leave the peaches unpeeled, this cake will be so much more delicious with the skins removed. How? It's easy. Bring a pot of water to the boil and add the whole peaches. Let them simmer for 1 -2 minutes. Using a large slotted spoon or a spider remove the peaches to a colander. When cool enough to touch, you will be able to easily peel off the skin. The fancy term for this techniques is called blanching.
2. Make sure to toss the peach slices lemon juice to keep them from browning, especially if you will not be using them right away.
3. Room temperature ingredients are always best.
4. You can omit the pecans, but I love them.
5. No peaches? Apples or plums are delicious too.


6 medium, ripe peaches, peeled, pitted, and sliced, about 1 3/4 lbs. sliced
1 Tablespoon fresh lemon juice, from one lemon
6 Tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
2 large eggs, room temperature
3/4 cup full fat sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
an extra teaspoon all-purpose flour for sprinkling
3/4 teaspoon ground cinnamon
3/8 cup ( 6 Tablespoons) light brown sugar packed
1/3 cup chopped pecans

1/2 cup confectioners' sugar
1 Tablespoon milk

Make the cake:
        Place rack in the middle of the oven, and preheat the oven to 350 degrees F. Grease and flour an 8-inch square or 9" round baking pan.
        With a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the 1/2 cup of sugar on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and beat until smooth.
        In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in the mixer and combine on low just until combined.
        In a small bowl, combine the light brown sugar and the cinnamon.
        Using about half of the batter, spoon dollops into the prepared pan and spread evenly to completely cover. Making 3 vertical rows, layer about half of the peaches on top of the batter. Lightly dust the peaches with the 1 teaspoon of flour and evenly sprinkle with 1/4 packed cup of the brown sugar and cinnamon mixture, about 2/3.
        Dollop the rest of the batter all over the peaches and spread it all over the top. It's best to spray the knife or offset spatula with cooking spray to make the spreading easier. Layer the remaining peaches on top, and sprinkle with the remaining brown sugar mixture and pecans. Bake the cake for 50- 60 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
        Stir together the confectioners' sugar and the milk until smooth. You'll want a maple syrup consistency. If too thick add a small amount of milk. If too thin add some confectioners' sugar. Using a spoon, drizzle the mixture all over the cake. Can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.

Makes 8-9 servings.      YUM!
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