Peaches! (now through mid-August)

August 1, 2009

We’re going through at least a pound of peaches a day, most recently from Eckert’s in Belleville. Every year I’m surprised all over again how wonderful this region’s peaches are.  We haven’t yet picked our own (if you’re looking to do that, see a list of orchards here) but maybe we can sneak out one day this week to do that.

Once we tire of eating them fresh, I usually start to bake with them. We do the usual pies and cobblers, but I always, always have to make this Peach Coffee Cake recipe at least once a summer.  It’s one of the recipes I copied out from my mom’s files when I left for college, so I have no idea where it came from originally. Sooooo good!

Peach Coffee Cake

1/2 c. butter
1/2 c. plus 2 Tbsp. sugar
2 eggs
1 tsp. vanilla
1 c. plus 1 Tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
3 medium peaches, peeled and sliced
1 tsp. cinnamon
1/4 c. apricot preserves
1 Tbsp. orange liqueur or juice

Preheat oven to 350 degrees. Grease an 8-inch pan (circular springform works best). In a large mixer bowl, cream butter and 1/2 c. sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla. In a small bowl, combine 1 c. flour, baking powder and salt. Gradually add to the creamed mixture and mix well. Spread batter in prepared pan. Arrange peach slices in a spoke fashion over the batter.

In a small bowl, combine the remaining sugar, flour and the cinnamon. Sprinkle over the peaches.  Bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

In a small glass bowl, microwave the preserves and liqueur until they boil. Brush over the hot cake. Allow cake to cool, then remove from pan and finish cooling on a wire rack. Serve at room temperature; refrigerate any leftovers.


One Response to “Peaches! (now through mid-August)”

  1. Yum! I’m beginning to mourn already — the peach season is waning. I got some sad looking ones at Thies Farm yesterday, and there were no nectarines. But that’s okay — guess that means you’ll be posting Fall recipes and outings soon.

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