Mmmmm….local peaches. Need I say more? It is always exciting to see the first boxes arrive direct from the Okanogan Producers Marketing Association (a co-op of six small central WA farms), and they keep getting tastier until that day in September that they are no more, which always comes too soon.
We still have an abundance of peaches at the Co-op, and even have a couple of varieties of white and yellow ones from Brownfield Farm in Chelan. If you haven’t come in and gotten any – you are really missing out!
As you might have surmised, my inspiration for this weeks recipe… PEACHES!
I rarely do anything with peaches besides slice them up and eat them, so I wanted to step outside my “comfort zone” for this week’s recipe. I started by peeling about 8 or 9 donut peaches and then cut them into 1/2″ chunks. I threw them in a skillet over medium-high heat with melted butter, a little bit of sugar and a dash of vanilla. Over the next few minutes I had a divine smelling peach saute, and it tasted like creamy heaven. So what to do with the concoction? Though there were a myriad of possibilities, I thought a peaches and cream cake would be an easy winner.
I prepared a package of the Swan Bakery’s gluten-free pound cake mix – I cooked it in a 9×13 cake pan, and let it cool for about 15 minutes after taking it out of the oven. I poked a bunch of holes in it with a toothpick, and poured my peach mixture over the whole cake. I let it sit for about another 15 minutes, and cut out a slice as a “tester”. YUM! The sauce from the peaches had soaked into the cake just enough to give it peachy flavor without making it goopy. I added a dollop of whipped cream (with vanilla) to the top, and thus created my first peaches and cream cake!
Easy Peaches and Cream Cake
8—10 donut peaches OR 4 –5 large peaches
Pound cake mix (and ingredients needed to prepare cake—most likely eggs, milk and butter)
~ 1/4 sugar or other sweetener
3 T butter
1/2 t + 1 t vanilla
Pint of whipping cream
1. Prepare pound cake in 9 x 13 pan according to directions on the package.
2. While cake is baking, halve and peel peaches. Cut into slices or 1/2” chunks.
3. Melt 3 T butter in skillet over medium heat. Taste your peaches for sweetness. Turn heat down to medium-low and add up to 1/4 c sugar. Cook until dissolved, about one minute.
4. Add peaches to butter/sugar. Increase heat to medium high and cook peaches until they are soft and have reduced down slightly into a sauce (about 3-5 minutes). Remove from heat.
5. Let cake cool for about 20 minutes.
6. Poke a bunch of holes in the top of the cake with a toothpick. Spread peach mixture over cake.
7. Prepare whipped cream, and for the most tasty results, serve immediately!
To make whipped cream:
1. Put bowl and whisk in refrigerator to cool (you get better whipped cream this way).
2. Take bowl/whisk out of the fridge, and add the pint of heavy whipping cream, along with 1 t of vanilla.
3. Beat until soft peaks form.
4. Spread over cake in desired fashion – You can frost the cake and refrigerate it, or serve each slice with a dollop of cream on top.