This post is for anyone stuck in a cold, wet winter yearning for memories of the warm days of summer (and all the juicy fruit in season then).
My peach tree exploded with fruit this year, so much so that the tree dramatically split in half due to the weight of the peaches. And to further add to the peach drama, it seemed like all the peaches ripened at the exact same time. Luckily I discovered that the next best thing to eating a juicy, ripe peach picked moments before from the tree, is baking those sweet peaches into a cake. This Peach-Raspberry Cake is an easy and delicious way to use up extra peaches. Raspberries and orange zest provide a tart, fresh punch to the mellow peaches. And yeah, it really tastes as good as it looks.
Makes one 9 inch cake
(from Fine Cooking)
6 oz. (1-1/3 cups) unbleached all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 oz.) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
2/3 cup sour cream
1 large, ripe peach (about 7.5 oz.), halved and cut into very thin slices (approximately 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 tablespoon granulated sugar
1 tablespoon unbleached all-purpose flour
- Place a rack in the center of the oven, and heat the oven to 350°F.
- Lightly butter a 9×2-inch round cake pan. Line the bottom with parchment, and lightly flour the sides and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating on medium speed until just blended.
- Add the orange zest and vanilla along with the second egg, and mix until blended.
- Use a spatula to fold in half of the flour mixture into the wet ingredients.
- Stir in the sour cream. Then stir in the rest of the flour mixture.
- Pour the batter into the pan and spread it evenly. Lightly tap the pan on the table to get ride of any air pockets.
- Bake for 15 minutes.
- While the cake is baking, stir together the peach slices, raspberries, sugar, and flour in a small bowl.
- Use a fork to mix the ingredients and evenly coat the fruit and lightly crush the raspberries.
- After the cake has baked for 15 minutes, quickly scatter the topping evenly over the top of the cake.
- Continue baking the cake until a toothpick inserted in the center of the cake comes out clean (approximately 20 to 30 minutes).
- After the cake has cooled on a rack for 15 minutes, run a knife around the inside edge of the pan to loosen the cake. Use a dry dishtowel to protect your hands and put a cooling rack on top of the cake pan, and holding onto both the rack and the pan, invert the cake. Remove the pan from the cake, and peel off the parchment. Put a flat plate on the bottom of the cake, and flip the cake over so that the fruit is on top.
- Serve warm or at room temperature.
In my first year of harvesting from my peach tree, I learned a few lessons. I was so intent of picking my peaches at the absolute prime level of ripeness that in the process of testing the fruit for ripeness and picking them off the tree, the fruit would get bruised or slightly squished. At first I didn’t mind and enthusiastically ate the blemished fruit immediately. But when it started to feel like I was in a competitive peach eating contest, I decided to to switch tactics and instead make peach jam. One of my favorite things about making homemade jam is that you can take advantage of the flavor from perfectly ripened fruit, control how much sugar to add, and add in spices like cinnamon to make it extra special.
Fresh Peach Jam
Makes about 5 half-pint jars
(from Canning for a New Generation- Bold, Fresh Flavors for the Modern Pantry)
12 ounces Granny Smith apples (about 2 large)
4 pounds peaches, peeled, pitted, and diced (about 6 cups)
2 cups sugar
3 tablespoons strained fresh lemon juice
1/2 teaspoon ground cinnamon (optional)
- Prepare your jars for canning (by sterilizing them).
- Cut the apples into quarters, and cut the cores from them. Put the cores and seeds in a cheesecloth bag, tie it off, and set aside.
- Gently combine the peaches and sugar in a wide, 6 to 8 quart preserving pan. Bring to a simmer, stirring frequently, and cook until the juices just cover the peaches.
- Pour the peach mixture into a colander that’s set over a large bowl. Stir the peaches gently to drain off the juice.
- Return the juice to the pan. Add the apple quarters and cheesecloth bag. Bring to a boil over high heat.
- Boil stirring occasionally, until the syrup is thick and reduced. This takes about 15 minutes.
- Return the peaches (and any accumulated juices) to the pan. Add the lemon juice and cinnamon, stir gently, and bring to a simmer.
- Simmer, stirring frequently until the peaches are very tender.
- Remove the jam from the heat, and stir gently to evenly distribute the fruit in the liquid.
- Remove the cheesecloth bag and the apples.
- Put the jar lids in a medium-sized bowl. Ladle boiling water from the canning pot into the bowl with the lids. Let sit for 5 minutes.
- Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
- Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top.
- Use a damp paper towel to wipe the rims of the jars. Remove the jar lids from the hot water, and drain the water off the lids. Put a flat lid and ring on each jar, and adjust the ring so that it’s just finger-tight.
- Return the filled jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring the water to a boil, and boil for 5 minutes to process.
- Remove the jars to a folded towel, and do not disturb for 12 hours. After 1 hour, check to make sure the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
One of the most delicious things I’ve eaten so far this year are the juicy, sweet peaches from my tree. And if that weren’t enough, my peach tree pumped out peaches at such a plentiful rate that I had to find other creative ways to eat peaches. Enter the Fresh Peach Cake. This thick, tender, fluffy, vanilla cake is layered and topped with fresh, ripe peaches, and the cinnamon sugar sprinkle adds a sweet crunch to the crust on top.
I was rich is peaches this year.
Peaches abound on top of the cake, but they’re also layered within the cake too.
Even people who claimed not to like peaches liked this Peach Cake.
Fresh Peach Cake
Makes one 9-inch square cake
(from Barefoot Contessa How Easy is That?)
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large or extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and thinly sliced (if you don’t fully peel the peaches, the skill will create an unappetizing greyish hue after baking. Also if the slices are too thick, they’ll sink too far into the cake batter.)
- Preheat the oven to 350°F.
- Grease a 9-inch square baking pan
- In the bowl of an electric mixer, beat the butter and 1 cup of sugar for 3-5 minutes on medium-high speed, until light and fluffy.
- With the mixer on low, add the eggs, one at a time.
- Add the sour cream and mix well.
- Add the vanilla and mix well.
- In a separate large bowl, stir together the flour, baking soda, baking powder, and salt.
- With the mixer on low, slowly add the dry ingredients to the batter and mix until combined,
- In a small bowl, mix together 1/2 cup of sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Use a small offset spatula to spread the batter all the way to the edge of the pan.
- Top with half of the peaches, laying in single layer, evenly distributed.
- Sprinkle 2/3 of the sugar mixture on top.
- Spread the remaining batter on top.
- Arrange the remaining peaches on top.
- Sprinkle remaining sugar mixture.
- Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.