Peach Cake

I made this a month or so ago when I was hosting a housewarming party for my sister and am just now getting to post it (there are several other recipes from that afternoon that I have yet to add, so stay tuned).  This is my 3rd peach cake / cobbler this summer!  There is nothing like fresh summer peaches.  Biting into them and the juice runs down your chin making your neck and hands sticky.  In this recipe I used white peaches,  next time I’ll use the classic yellow peach.  Picking them up at the farmers market ensures their juiciness (and has absolutely nothing to do with the large $5 bag of kettle corn I might accidentally buy there).  So while we’re now full on into apple and pumpkin season, hopefully there are still some amazing peaches to be had and baked with  🙂

Peach Cake 2

Ingredients:

1 stick unsalted butter, at room temperature
1 1/2 cups of sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 tsp pur vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp Kosher salt
1 tsp ground cinnamon
3 large, ripe peaches, peeled and sliced
1/2 cup chopped pecans (I omitted this since it was for my sister and she doesn’t like pecans)

Preparation:

Preheat oven to 350.  Coat 9″ square baking pan with cooking spray.

Beat butter and 1 cup of sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.  With the mixer on low, add eggs, one at a time, then the sour cream and vanilla, mix until batter is smooth.  In separate bowl, sift together 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 cinnamon.

Spread half the batter evenly in the pan.  Top with half of the peaches, then sprinkle with about two-thirds of the sugar mixture.  Spread remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and pecans

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature.

Serves 8

Prep time: 20 mins; Baking time: 55 minutes

Peach Cake 3

*Courtesy of Barefoot Contessa

Stone fruit Cake

From the first bite, I had visions for this cake. I envisioned myself sitting on the deck, drinking my coffee, reading the Sunday paper, eating this cake still warm from the oven. Also, I envisioned myself inviting my best girlfriends over for brunch and serving this cake with a mimosa. Dust it with powdered sugar instead of the cinnamon and sugar and inviting friends over for the last BBQ of the season just got a little easier. No matter how you slice it (did I just really say that??) this cake deserves to be on your regular rotation. Oh, and don’t let me forget to me mention, my first bite of this cake was Thanks to my good friend Michele O. I’ve switched it up a little (because that’s what I do), but you can try her version, it was amazing!

photo (2)

 

Ingredients:

1 stick butter, softened
3/4 cup sugar + 2 T divided
2 eggs at room temperature
1 tsp vanilla
1 cup flour
2 tsp baking powder
3-4 sliced peaches (or other ripened stone fruit, MO used nectarines)
1/2 cup raspberries
1 tsp cinnamon (MO used fresh grated nutmeg)

Preparation:

Preheat oven to 350.

Cream together butter and 3/4 cup of sugar; add 2 eggs, blending one at a time; add vanilla and beat until fluffy.

In separate bowl, whisk together flour with baking powder. Slowly add flour mixture to butter mixture, beat until just blended.

Spray pan with nonstick cooking spray (MO buttered her pan). Spread dough into pan. It’s going to look like there isn’t enough dough. Believe me, there is.

Top dough with fruit. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over top of cake.

Bake for 45 minutes, or until inserted toothpick comes out clean.

Let cool for 10 minutes and remove from pan. Either serve immediately, or whenever the mood guests arrive.

Cook time: 45 minutes; Total time: 1 hour

108

Derived from: Michele Oeberst recipe


Lemony Sour Cream Muffins

008

These quick, light, and tangy muffins are perfect for warm summer mornings!

Ingredients:

2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
1 lemon, zested and juiced
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted

Preparation:

Whisk dry ingredeints, including lemon zest, in a large bowl.  In another bowl, whisk remaining ingredients, including lemon juice.  Pour wet ingredients over dry.  Gentlystir everything together.  Don’t worry about lumps, they’re better than overmixed batter. 

Spoon batter into paper-lined muffin tins.  Bake 18-20 minutes until muffins are golden.

Serves 12

Prep Time: 20 minutes; Bake Time: 20 minutes

*derived from Parade Magazine