Showing posts with label juicy peach cake. Show all posts
Showing posts with label juicy peach cake. Show all posts

Monday, August 15, 2011

Farmhouse Peach Cake

Would you believe that this is the third peach cake I've made this summer?  I haven't liked any of them until this one!  Some of them were prettier, but this one has the flavor that I wanted.  It's pure late summer sweetness.  The bottom is a little bit dry and not so sweet, which is actually a perfect balance to the very sweet and juicy fruit.  I served it with whipped cream, but honestly, I was perfectly happy to gobble it up plain.

This isn't the gorgeous peach cake you would make for company, but I'll bet anything your kids will eat their fruit if you make it this way.  It disappeared fast at my house.

The peaches are terrific.  I used figs as well, and to be honest, next time I'll probably use berries with the peaches or just peaches alone since they really are the star of this cake.

Peeling peaches is very easy if you slip them into boiling water for about two minutes.  The peels come off perfectly.  If you don't want to do that, just peel them with a paring knife or a vegetable peeler.

Note: This needs to be baked a day before serving to give the fruit juices time to set. 

Farmhouse Peach Cake

8x8 baking dish or 8-inch deep dish pie pan

1 tablespoon butter for the pan

3-4 peaches
1 lemon
2/3 cups sugar
3 tablespoons melted unsalted butter
1/4 teaspoon nutmeg
1 tablespoon flour

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

1 egg
1/4 cup sugar
1 tablespoon melted unsalted butter
4 tablespoons milk
3/4 teaspoon vanilla


Grease the baking dish with butter.

Peel and slice the peaches. Toss with the juice of the lemon.  Melt the butter (I used the microwave in short blasts).  Add the sugar, nutmeg, flour, and 3 tablespoons melted butter to the peaches and toss to coat.  Set aside.

Preheat the oven to 425.

Mix together the flour, baking powder, and salt. Beat the egg with the sugar.  Add the milk, melted butter and vanilla and beat.

Place the fruit in the baking dish in a pleasing pattern, overlapping the peach slices.  When you have completely covered the bottom with fruit, pour the remaining liquid over top of it.  Then slowly pour the batter over the fruit in a thin ribbon so that you cover all the fruit as much as possible.  There may be a small part along the edges that isn't covered, and that's okay.

Bake at 425 for 30 minutes, or until the fruit bubbles and the top is golden brown.

Do not turn out of the pan!  Allow to cool.  Cover with aluminum foil and refrigerate overnight.  When cold, run a knife around the edges and press gently to loosen.  Top with a plate and flip.

Serve with lightly sweetened whipped cream, creme fraiche, or clotted cream.


Enjoy!