End of Summer Peach Cake
The end of summer is always so bitter for me. Soon the goodbyes will come. Goodbye to the fresh produce tasting better than it ever does in the dead of winter. You just can’t get strawberries, cherries or peaches in December and be satisfied. August rolls around and the peach trees begin to rain down juicy yellow and white fruit. I recently picked about 15lbs of peaches. I froze half, made this cake, and used some in salads. The leaves are already starting to turn up here, due to the colder than normal last days of summer.
I’m not ready to give it up.
Not only did I pick my own 15 lbs of peaches but my
boss friend gave me another few pounds to use from her own personal tree! The one above with the leaves was just so picture perfect! The end of summer also brings another chapter to a close in my life, my internship! I’ll miss everyone there but I know I’ll see them again soon.
This peach cake is just a modified version of the Simple Apple Cake recipe that has been in my family for quite awhile. The peaches work well in place of the apples. I assume it would work well if you replace them with anything. I’m thinking strawberries for next June with vanilla bean instead of cinnamon.
The best way to peel peaches for this peachy-cake is to blanch them. Bring a large pot of water to boil and place the peaches in the water for about 30-60 seconds each. Using a ladle, transfer to a large bowl of ice water and the skin will easily peel away!
Prep Time: 30 min
Cook Time: 1 hour
Total Time: 1 hour 30 min
6 peaches (or 4.5 cups)
1 1/2 cups sugar
1 cup oil
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350 °F. Peel and slice the peaches. Mix the sugar, eggs & oil in a large bowl until smooth.
Sift the flour, cinnamon, baking soda & salt into the oil mixture and blend until smooth (The mixture will be very thick) Stir the peaches into the oil mixture.
Pour the entire mixture into a greased 9″ x 13″ pan and bake for 1 hour. Let it cool before serving.