RECIPE: Peaches are in----time to make Ina's REC: Fresh Peach Cake...

RECIPE:
C

charlie

Well-known member
Fresh Peach Cake

Recipe By: Ina Garten

Serving Size: 8

Ingredients:

1/4 lb. (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

3 large ripe peaches, peeled, pitted and sliced

1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

3. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

4. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

 
This does look good. I made Peach Cobbler Saturday night. Very good,

it is from Gourmet Magazine but not on the Epi site. It is adapted from the Dori Sanders original recipe that has 1 cup of sugar in the peaches instead of 2/3 cup and Gourmet elaborated on skinning and slicing the peaches. I also have the original recipe but knew it would be way too sweet for my taste. Next time, I'd cut the sugar back to 1/2 cup in the peaches if they were sweet to start with.

* Exported for MasterCook 4 by Living Cookbook *

Easy Peach Cobbler

1 1/4 lb firm-ripe peaches (5 to 6 medium)
1 Tbs fresh lemon juice
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
1 Tbs baking powder
1/4 tsp salt
1 cup whole milk
cinnamon or nutmeg for sprinkling (optional)

Accompanimentlightly sweetened whipped cream

1. Put oven rack in middle position and preheat oven to 375°F.

2. Cut an X in bottom of each peach with a sharp paring knife and blanch
peaches in 2 batches in a 3-quart saucepan of boiling water 10 seconds.
Transfer peaches with a slotted spoon to a bowl of ice and cold water. Peel
off skin with a paring knife, beginning from scored end, and discard. Halve
peaches, then pit and cut lengthwise into 1/4-inch slices.

3. Transfer peaches to a 3-quart heavy saucepan and add lemon juice and 2/3
cup sugar. Bring to a boil over high heat, stirring constantly, then boil,
stirring occasionally, 4 minutes. Remove from heat.

4. Pour melted butter into a 13- x 9-inch baking dish. Whisk together flour,
baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk
just until combined. Pour batter over butter (do not stir). Pour peaches
over batter (do not stir). Sprinkle lightly with cinnamon if desired and
bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes.
Cool in pan on a rack until warm, about 25 minutes.

Recipe Author: Adapted from Don Sanders

Recipe Source: Gourmet Aug 2004


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This looks deliciouss. Ours are in--they are clings but are absolutely delicious and

beautiful. Making some preserves and maybe a peach/blueberry cobbler. Then will wait for the later freestones to make some more goodies.

 
smileys/wink.gif That was last year for us

This year the peaches and nectarines have been nothing short of magical. Yum! Heading out for more right now! Colleen

 
Hoping that this years crop is as good as last years---guess we live in the right place for

really great peaches.

 
We do indeed. Made the preserves and will tell what I did below. We're on the way

to the beach next week and pass one of the largest orchards in SC so can stock up going and coming.

Peach preserves with reduced sugar (as opposed to using a full pectin recipe)
4C diced peaches
2C sugar.
Allow to macerate for several hours or even overnight.
Bring to a simmer. With an immersion blender I broke up the peaches further still leaving some small pieces.
Simmer for 15-20 minutes. I added 2TBS regular pectin to speed the gelling. Let simmer, stirring constantly until the gel stage is met--the juices of the jam will come off the edge of a spoon in a sheet/coalescing droplets rather than in individual droplets.
This made 4 half pints of delicious jam/preserves.

 
We get ours from Cooley's farm. They carry them at the West Asheville farmer's market-a different...

variety every week.

 
We have a small regional market here where a lot of the vendors get their peaches

from Asheville or down into SC--York, Gaffney, or McBee (McLeod). And as you say, a different variety every week. SO good and they haven't been refrigerated so they will ripen and not get mealy.
And nectarines. Need to make some jam from them when in.

 
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