• Cook with Love and Kosher Salt

     

peach cake (pudding like on the bottom)

Friends know that I usually limit myself to one little mug of dessert usually mixed with vanilla ice cream.  However on this night, I needed a big over-sized mug!  Warm out of the oven, with freshly whipped cream and a little ice cream well, really  – this one spoke to me.  Loudly.  It is a true true peach lovers delight!  Each bite filled with succulent peaches and a lovely cake topping that is extremely moist and almost pie like.  I couldn’t stop munching on this one taking little slivers throughout the evening – and that was in addition to my over-sized mug!  I quickly asked around to see if I had any local tasters and luckily Suzanne rushed right over.  She and Jamie loved it – and Lauren loved the cake part (she’s not a peach lover) with the whipped cream (remember to please whip your own cream).  Suzanne shared with her neighbor Jen who said “what’s not to like?  Sweet, moist and delicious!”  David my computer wizard wrote that it is good to live by me 🙂  Jonathan too – my fruit fan was a verrry happy neighbor.   Enjoy this.  Really nice for a summer BBQ.

While this bakes, the peaches sink to the bottom making a soft moist peach-like base.

peach cake (from the Hyde Park bar and Grill in Austin from BonAppetit readers favorites):

1 3/4 cups plus 2 tablespoons all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 3/4 cups sugar
1 1/2 tablespoons vanilla extract
2 large eggs
3/4 cup buttermilk

4 cups peeled sliced peaches (from about 3 pounds)

Preheat oven to 350 degrees.  Lightly butter a 13x9x2 inch glass baking dish.

Whisk together the flour, baking powder, baking soda and salt.

With the paddle attachment, beat the butter and sugar until smooth – and a little lighter.  About 3-4 minutes.  Add the eggs one at a time on medium speed, and then the vanilla.

Scrape and mix again.

On the lowest speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, repeat and finish with the flour.  Scrape and mix again – until all comes together.

Pour the batter into the prepared dish.  Spread with a spoon or palette knife.

Arrange peaches over the batter – it is OK if some overlap.

Spray or lightly butter a piece of tin foil. and cover the cake with the foil (butter side down)  – and seal tightly.  Bake for 45 minutes covered.

Remove the foil carefully, then bake another 40 minutes or so until the top is a nice golden brown and the edges are crusty.  A toothpick should come out just barely clean.

Cool for about an hour – then serve warm with whipped cream.  Yum.

Enjoy-

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