Some weeks ago I was bobbing and surfing the Twitter-feeds and the websites connected to them when I came across this recipe from A Farm Girl’s Dabbles. It caught my eye and wooed my taste buds. And, it didn’t hurt that I had beautiful peaches ripening nicely on my counter.
The thing was it was late in the afternoon. The kids were home from school already. I really should have been starting dinner instead of this cake. But, I couldn’t resist. Soon, the smell of baked sugar and peaches filled the air. Dinner approached. And, the questions began…”what are we having for dinner Mom?”…and then, from my 10 year old a hopeful, “cake?”.
Who am I to waste an opportunity to have this warm cake out of the oven. And, besides…after I reread the directions over at A Farm’s Girls Dabbles…it was brought to my attention that Brenda, distinctly recommend eating this cake warm.
Before we tried it I had to take the obligatory blogger pictures. Everyone who is part of a blogger’s family knows that first comes the photo shoot and then the feast.
Look at that smirk! Looks like someone’s thieving a piece of cake from my photo shoot. Or, is that a slice of a smile of someone who is getting away with having warm peach cake for dinner?
Savoring peach cake~Just what you might want to try some time for dinner. Skip a meal, make some memories!
Here is Brenda’s cake recipe that she has agreed me to let me share with you here at LoveFeast Table!
Perfect Peach Cake
2/3 c. butter, softened
1-1/2 c. packed brown sugar
2 large eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
4 medium peaches, peeled and chopped, or 3 cups frozen unsweetened peach slices, thawed and chopped
1/4 c. sugar
1 tsp. cinnamon (I completely recommend the cinnamon from Penzeys Spices!)
Preheat oven to 350°. Grease and flour a 9 x 13 pan and set aside. In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs and vanilla. In a medium bowl, stir together the flour, baking soda and salt. Gradually add flour mixture to the creamed butter and brown sugar, alternating with the buttermilk. Beat until smooth after each addition. Gently stir in the peaches by hand. Pour the batter into the pan. In a small bowl combine the sugar and cinnamon. Sprinkle over the batter. Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Serve warm.
Servings: 12 to 14
Source: Penzeys Spices, originally from Maggie Dennis of Findlay, OH
