Easy Peaches and Cream Cake

Donut Peaches Photo © 2010 Sassy Sampler

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.

Local organic peaches Photo © 2010 Sassy Sampler

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!

Peaches and Cream Cake Photo © 2010 Sassy Sampler

Easy Peaches and Cream Cake

INGREDIENTS

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

Instructions

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.

Peaches and Cream Cake PDF

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s