Rustic Peach Cake

Ok so I know it's been a long time since my last post but I have written some and for some odd reason I could not get them to publish, well after a little research I found it's a problem blogger is having with IE 9 which we just upgraded to. So now problem solved and here we go again;)

Fresh squash and zucchini in the market, fresh corn and tomatoes by the roadside all point to summer and it's official arrival but noting says summer is here like fresh peaches and I don't mean those pesky cling stone peaches the first to come each year but juicy free stone peaches.

Every summer as a kid our family would make what seemed like a long trek to Georgia to a farmer's market to buy peaches. Now I don't mean a few peaches but at least 3 cases of peaches and in case you don't know a case of peaches is 25 pounds..YIKES! Why so many? Well yes we loved peach pie but it was for canning, every year my mom put up jars and jars of peaches for us to enjoy all winter long. So for me fresh peaches and summer just go together and although I don't jar many for winter I do feel the need to buy that nostalgic 25 pound box, plus peach boxes are just the best for storage because they are heavy duty and wax covered.

If you've never bought 25pounds of peaches let me tell you it's a lot of peaches so now comes the fun part using all these peaches. Over the next few days follow my Fresh Peach Posts, to start them off is a new favorite Rustic Peach Cake

This cake is beautifully simplistic in both preparation and flavor a simple cake topped with peaches, not to sweet so it is perfect for breakfast with a cup of coffee or after dinner accompanied by vanilla ice cream or a late night snack with some Working Cows Dairy Organic Milk...YUM.



Rustic Peach Cake, from C.I., American Classics

Combine:
1 cup a.p. flour
1 t baking powder
1/4 t salt

Mix until light:
1/4 c sugar
1/4 c brown sugar
8 T unsalted butter, softened

Add:
2 large eggs
2 T sour cream (or whole milk)
1 t vanilla extract

Then add flour mixture to egg mixture and mix on low until just combined. Pour into greased and floured cake pan.

For peaches:
peel, pit and slice 2 medium peaches and toss with 1/4 c sugar and 1/2 t cinnamon then arrange in a circular pattern around the edge and in the middle of cake.
(*Tip: scattering some chopped, dried apricots or peaches over the batter before arranging the fresh peaches on top will soak up the excess peach juice and eliminate a soggy cake top, but this is kind of fancy and is optional.)

Bake @ 350 for about 35-40 min. I used a 9-in cake pan, but you could use a springform or any kind of cake pan for this.