To me, peaches exemplify summer. Bring on the cobbler and the gatherings! The peach crop begins to bloom at the end of Spring. With more than a million peach trees spread across Texas, the state produces in excess of one million bushels a year, that sounds like alot, although Georgia, California, and South Carolina top the list for being the biggest producing states. I love the juiciness and sweetness of peaches. Some have yellow and some have white flesh. They come in varieties with names like Redglobe, Bounty, Junegold and Texking, how could you not love those names? I’ve always wanted to visit a pick-your-own farm like Marburger Orchard in the Texas Hill Country who has been growing peaches for 36 years near Fredericksburg. Maybe next year. In the meantime, I’ll just bake me a peach coffee cake. Although I can’t wait to try the peach sangria at the bottom. Sounds delish! Happy summer to you. Here is one of my favorite recipes to use peaches in season. Yumo!
PEACH COFFEE CAKE
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar, divided
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
½ cup chopped pecans
1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, and mix until the batter is smooth. Slowly add the dry ingredients to the batter and mix just until combined, using a rubber spatula to fold in any flour that needs to be incorporated.
4. In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
5. Spread half of the batter evenly into the bottom of the pan. Top with half of the peaches, then sprinkle with two-thirds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use an offset spatula to gently spread it into an even layer, covering the peaches. Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.
6. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
The recipe I haven’t tried yet…Peach Sangria! Sounds tasty!
WHITE PEACH SANGRIA
Courtesy of RecipeGirl.com
1 bottle dry white wine
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (*see tips below…)
3 ounces white peach puree (*see tips below…)
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
*To prepare simple syrup: mix equal parts of sugar and water brought to a boil for 2 minutes in a small saucepan and then cooled- leftover syrup can be stored in a tightly sealed container in the refrigerator for up to 1 month. *To make peach puree: peel white peaches, remove pits and puree in a blender with a small amount of water and equal amounts of peeled and sliced apples and orange segments.