In fact, because they didn't look real I wondered how they would taste so I bought a few (6 to be exact) to find out.
They were good!
Tasting such sweet and plump peaches made me think about a really good peach cake recipe, that I'd buried away somewhere.
That's absurd, too (that this recipe was buried away), because this is a peach cake recipe that several people tried and said, "This peach cake is better than peach cobbler!"
It's not anything like peach upside down cake, and it's not anything like peach pound cake, either. This easy peach cake recipe could be passed off as a peach coffee cake, however. But I would add a sugary topping to it. Another direction you could take this fresh peach cake recipe is, it could be baked in small, individual cake tins and served as peach tea cake.
This fresh peach cake is a real show stopper! It's an easy and quick peach cake recipe to make; prep time is 10 minutes, if you're starting with pre-sliced peaches. Cooking time is roughly 40 to 45 minutes.
As far as peach cake recipes go, this one is a true winner. I served it at a Fall Harvest dinner party a couple of years ago - and it got rave reviews!
I took it out of the oven seconds before driving to the dinner party. So when I walked in the door it was still hot, and extremely fragrant. We joked that we'd have peach cake, first - and eat dinner for dessert.
I'd covered it with aluminum foil, so it stayed pretty warm. To make sure it would stay as hot as when I first took it out of the oven, we kept it in the oven on "low". It was served with fresh, hot coffee and a choice of Haagen-Daas vanilla bean ice cream and/or fresh cinnamon whipped cream. The biggest compliment is for people to have "seconds". It was a big hit. Every person did - except one (who said they were just too full, but did make it through a couple of bites).
Here's my recipe for peach cake:
Carlo's Peach Cake Recipe
(Printable recipe)
Serves 12 to 16
2/3 cups butter or margarine, softened
1 and 1/2 cups packed brown sugar
2 eggs
1 tsp. pure vanilla extract, not vanilla flavor
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk, not regular milk
4 medium peaches, peeled and chopped, or 3 cups frozen unsweetened peach slices, thawed and chopped
1/4 cup sugar
1 tsp. cinnamon
1.) Preheat oven to 350 degrees. Grease and flour a 9"x13' pan and set aside.
2.) In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in eggs and pure vanilla extract.
3.) In a medium bowl, stir together the flour, baking soda and salt.
4.) Gradually add to creamed mixture alternating with the buttermilk, beating until smooth after each addition.
5.) Stir in the peaches by hand. Pour the batter into the pan.
6.) In a small bowl, combine the sugar and cinnamon. Sprinkle over the batter.
7.) Bake at 350 degrees for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Serve warm with a scoop of vanilla bean or butterscotch ice cream, or with a dollop of fresh whipped cream.
Blog, Blogs, Blogging, Events, Food, Parties and nightlife, Weblog: Technorati Tags
Other Related Articles:
Throw a Dinner Party
Throw a Dinner Party! - The Recipes
The Best Autumn Harvest Keoke Coffee
Summertime Sangria Punch
Making Sangria with a Twist: Watermelon Sangria
The Best Spiked Punch Recipe Ever!
The "Recession Picnic": Nouveau Haute Hobo
Budget Basics for Parties at Home
